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Yoshikazu Ikeda  |  庫存單位： IK-W3HON-SUJ450

Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm 白色 3 鋼

$92,450.00
含稅 結帳時計算運費。
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile 筋引 / Slicer
Bevel Type 雙斜面
Weight 560 g        19.75 oz
Edge Length 458 mm   .18.03 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 5.0 mm     0.2 inch
Width @ Mid 3.5 mm     0.14 inch
Width @ 1cm from Tip 1.8 mm     0.07 inch
Steel White 3 / Shirogami #3 | 碳鋼
Blade Construction 本燒
Hardness (HRC) 59 - 61
Surface Finish 鏡面拋光
Handle 可樂瓶型西式柄
Region 堺
Best for
  • 愛好者
  • 收藏家
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    • 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。

    池田良和 咲丸筋引，白三鋼本燒，波浪刃紋。刃紋因為刀身覆有防鏽塗層，所以很難拍到。 


    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

    池田義一

    池田義一，1946年生，是日本知名廚刀職人，也是以傳統製刀聞名的堺市頂級鍛冶師。他與已故兄長池田達夫，特別以製作本燒刀的專業聞名，本燒被視為日本廚刀的巔峰之作。池田師傅數十年來精通高品質廚刀的鍛造藝術，結合傳統工藝與現代創新。他以細膩的手工聞名，打造出鋒利、耐用且外觀精緻的刀具。池田的刀深受世界各地專業廚師與料理愛好者追捧。他對工藝的堅持讓他在堺的製刀傳統中佔有舉足輕重的地位，並持續推動產業發展。

    池田大師是義弘與子の日的主要鍛冶師。

    • 個人資料： 筋引

      Slicer

      筋引（Sujihiki），又稱筋引き，是一種日本切片刀，其刀刃比西式廚刀更薄且更鋒利。其長刀身特別適合精細地薄切熟肉，以及優雅地切片肉凍與肉醬。刀刃長度從210mm至300mm（8.3至12英吋）不等，其中270mm與300mm因切片順暢高效而特別受歡迎。筋引的精心設計體現了日本傳統的精密工藝與專注功能性的完美結合，滿足專業廚師與料理愛好者的需求。

      滑動看更多>>

    • 鋼材： White 3 / Shirogami #3

      White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 59 - 61

      <<滑動看更多>>

    • 手柄規格

      個人資料： 可樂瓶型西式

      材料：

      • 安布納瘤穩定木
      • 壓克力
      • G10複合材料

      這款手柄靈感來自傳奇刀匠Bob Loveless標誌性的可樂瓶造型，因尾端收窄，帶來符合人體工學的舒適握感。

      中段較寬讓握持更穩固、控制更精確，而兩端收窄則有助於手部自然擺放。這種設計常見於西式廚刀，兼具實用性與美觀。

      這款手柄出自與知名田中誠貴SG2鐵木西式系列相同的製作者之手。

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    Yoshikazu Ikeda

    Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm 白色 3 鋼

    $92,450.00

    池田良和 咲丸筋引，白三鋼本燒，波浪刃紋。刃紋因為刀身覆有防鏽塗層，所以很難拍到。 

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