Nimai - 軟鐵夾層

二枚 (Nimai) 是日本傳統的廚刀製作工藝，這種結構常見於源自日本本土的刀具，如柳刃、出刃和薄刃。在製作二枚刀具時，會將一片軟質覆層金屬置於芯鋼之上，兩片金屬隨後透過鍛焊結合並塑形為刀刃。二枚刀具通常以單刃方式研磨，硬化芯鋼暴露於平坦或凹磨側，而軟質覆層則包覆另一側及刀背。軟質覆層為較硬但較脆的芯鋼提供支撐，使刀刃能保持薄銳邊緣，同時具備整體強度。由於單刃日本刀具通常沒有二次刃角，軟質覆層與凹磨的組合使得研磨過程比一體鋼 (Monosteel) 和本燒刀具更為容易。如果說二枚結構代表了經典的日本製刀工藝，那麼採用碳鋼芯與軟鐵覆層的二枚刀具則是這種古典工藝的精髓。儘管整片刀刃容易生鏽，但其易於研磨的特性使這些刀具成為傳統日本餐廳廚師的首選，因為頻繁擦拭與定期研磨足以彌補其缺點。若您渴...

The Nimai - 軟鐵夾層 construction is produced through a specific combination of forging, lamination, and grinding processes characteristic of traditional Japanese knife-making. See the description above for details specific to this construction.

See the product cards below for the specific knives in our range that feature Nimai - 軟鐵夾層 construction — every product listing includes the steel, profile, blade construction, and surface finish so you can compare across our catalog.

Hand wash with warm water and mild detergent, dry immediately with a soft cloth. Avoid the dishwasher, abrasive scouring pads, and prolonged contact with acidic foods. Carbon-steel knives benefit from a thin coat of food-safe camellia or mineral oil between uses.