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Shigeki Tanaka  |  庫存單位： TK-G3DM-GY240TK

Tanaka Ginsan Damascus Gyuto 240mm 柚木

$8,677.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 田中G3大馬士革
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 178 g        6.28 oz
Edge Length 240 mm   .9.45 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region Miki
Best for
  • 專業廚師
  • 愛好者
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸，需要 3 至 5 天。


    Shigeki Tanaka Ginsan Damascus: Carbon Soul, Zero Rust Stress

    Meet Tanaka’s near-mythical Ginsan Damascus – the knife that gives you everything you love about his Blue #2 line, minus the rust anxiety. At its heart? Ginsan (Silver #3) steel – a stainless superstar that holds a carbon-like edge, stays stain-resistant, and sharpens like a dream.

    Forged with Tanaka’s signature workhorse grind, it powers through produce with excellent food release and smooth penetration. The rippling Damascus cladding isn’t just eye candy – it reduces drag and sticks nothing to the blade.

    Why chefs reach for it:

    → Same trusted Tanaka geometry as his Blue #2 legend

    → Flawless food release + glide-through cutting

    → Zero patina panic – just wash, dry, and cut

    → Arguably one of the top performers under $500

    For those craving carbon-steel performance without carbon-steel babysitting, this is your grail: Miki-crafted muscle, Damascus beauty, and stainless peace of mind.

    Pros Cons
  • 預算友善
  • 卓越的表現
  • 開箱即用表現極佳
    		•
  • 做工和細節還有提升空間
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    田中重貴

    在日本歷史悠久的刀具重鎮——兵庫縣三木市打造，田中誠貴的刀具承載著世代鍛造工藝。這些刀具以高碳鋼（如青紙二號）及傳統技術鍛造，兼具極佳的鋒利度與平衡感，並擁有出色的持久度。品牌的代表特色黑打外觀賦予每把刀樸實手作的質感，同時也能保護刀身。

    田中的刀具以精準、耐用和卓越表現深受廚師與收藏家青睞。許多刀款配有優雅的和式手柄（多以朴木或烏木製成），以及他標誌性的 Bob Loveless 風格可樂瓶型西式鐵木手柄，兼顧舒適與操控。田中誠貴專注於純粹的工藝精神，不追求浮誇外觀，為專業人士打造出展現兵庫武士刀傳統的頂級刀具。

    • 個人資料： 牛刀

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • 鋼材： Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      製造商：

      • 日立特殊鋼，日本

      性質： 不鏽鋼

      硬度： 60 - 62

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Damascus Clad

      三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。

      大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。

      軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

      <<滑動看更多>>

    • 完成： Migaki

      「Migaki」在日文中意指「拋光」或「磨亮」。在日本廚刀領域，「Migaki仕上」並不專指鏡面拋光，而是泛指從半光澤到細膩柔和光澤的各種拋光處理，而非極度反光的表面。Migaki拋光的主要目的是提升刀具的功能性與美觀，重點在於打造光滑表面以增強抗腐蝕性並減少切割時的阻力，而不是單純追求鏡面效果。

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    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱，為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環，手柄呈現鮮明對比，為整體設計增添一抹精緻感。

      手柄採用八角形設計，具備人體工學優勢，能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型，帶來平衡手感與最佳控制力，讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Shigeki Tanaka

    Tanaka Ginsan Damascus Gyuto 240mm 柚木

    $8,677.00

    近年來，田中茂樹的作品非常難得。 「銀山大馬士革」的研磨方式與著名的「藍色2」大馬士革系列非常相似，我認為它是田中作品中的佼佼者之一。 

    測量 


    		 毫米
    重量 187克
    腳尖到腳跟的長度 240毫米
    鏟刀根部高度 51毫米
    脊椎至腳跟的寬度 3.0 毫米
    葉片中部脊寬 2.5 毫米
    距尖端約 1 公分處的脊柱寬度 0.9 毫米

    鋼材種類： Ginsan 核心，搭配不鏽鋼大馬士革包覆
    硬度（HRC）： 60-61
    手把設計： 柚木八角形

    =========

    Tanaka 總部位於兵庫縣三木市，不僅提供獨角獸 SG2 Ironwood 系列，其 Blue 2 和 Ginsan 系列也因其相對較低的價格、出色的切割性能和質樸的外觀而備受好評。

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