Nimai - 軟鐵大馬士革夾層

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的原生刀型，如柳刃（Yanagiba）、出刃（Deba）和薄刃（Usuba）。在製作二枚刀時，會將一片軟質包覆金屬置於芯鋼（Core Steel）之上，兩片金屬經鍛焊結合後，再塑形為刀具。二枚刀通常以單刃（Single Bevel）方式研磨，硬化芯鋼暴露於平面或凹磨側，而軟質包覆金屬則包覆另一側及刀背。軟質包覆層為較硬但較脆的芯鋼提供支撐，使刀具能擁有薄銳的刀刃，同時保持整體強度。由於單刃日本刀通常沒有二次刃角，軟質包覆與凹磨的組合，使得研磨過程比單鋼（Monosteel）和本燒（Honyaki）刀具更為容易。傳統日本廚刀通常具備以下特徵：二枚構造、單刃、碳鋼芯鋼以及軟鐵包覆。部分刀匠對這一經典配方進行了微調，將鍛造大馬...

The Nimai - 軟鐵大馬士革夾層 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 - 軟鐵大馬士革夾層 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.