Tojiro | 庫存單位： TO-SG2PS-GY240

Tojiro SG2 粉末鋼 Gyuto 240 mm F-521

Name: Tojiro SG2 粉末鋼 Gyuto 240 mm F-521
Brand: Tojiro
SKU: TO-SG2PS-GY240
Price: 6814.0 TWD
Availability: InStock

$6,814.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

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K&S Price: AU $6,814.00^* inc. tax , vs:

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AU $340.97

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Last Update: 2025-08-17T17:07:41Z

Detailed Specifications

Line	藤次郎粉末鋼
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	248 g 8.75 oz
Edge Length	240 mm .9.45 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	SG2 / R2 \| Powdered 不鏽鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Western Pakka Wood with Bolster
Region	燕
Best for	專業廚師

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。

The Tojiro Powdered Steel line gives its classic DP3 a run for its money. While the DP3 series (with VG10 steel) is a highly regarded as a good allround knife for many, the SG2 series provides some noteable upgrades. The powdered stainless line is made of high carbon, high alloy SG2 steel core, heat-treated to 63 HRC, and clad with 13-chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind-edge ensures a sleek cutting performance.

Overall, an excellent value for money choice for those who are looking for a step up from Tojiro’s popular DP series.

Pros	Cons
經濟實惠表現優異容易照顧	相對較難研磨

Care Instruction

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

藤次郎

Tojiro是全球知名的日本廚刀品牌，以卓越品質與高性價比著稱。品牌源自以鋼材生產聞名的新潟縣，結合傳統工藝與先進技術，打造出兼具美觀與實用性的廚刀。其刀身多採用高碳不鏽鋼，具備優異的鋒利度、持久性與抗腐蝕性。每把刀都經過細緻打磨，手柄設計符合人體工學，握感舒適且平衡。Tojiro產品線豐富，從多功能牛刀、三德刀到專業菜切刀，滿足專業廚師與家庭用戶的不同需求。其對高品質與合理價格的堅持，讓Tojiro在全球擁有極佳口碑，成為高效、可靠且精美廚具的首選品牌。

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： SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

製造商：
- 日本武生特殊鋼
性質：不鏽鋼

硬度： 62 - 64

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建構：三枚 - 不鏽鋼夾層

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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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： Western with bolster

材料：
- Pakka 木材
西式Pakka木手柄是入門級刀具的常見選擇，有些情況下會配有焊接在刀身上的護手。Pakka木是以木材與樹脂層壓製成，形成一種緻密的材料，可以呈現不同顏色的層次。與天然木材相比，這種工程木更堅硬且吸水性更低，此外，其低廉的生產成本也使其成為入門級刀具握柄的理想選擇。

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