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Hatsukokoro  |  庫存單位： HT-YOSHIW2-KGY210

Yoshikane White 2 Nashiji K-tip Gyuto 210mm 不鏽鋼包覆

$9,853.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Hatsukokoro By Yoshikane White 2 Nashiji
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 185 g        6.53 oz
Edge Length 212 mm   .8.35 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 3.6 mm     0.14 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 2 / Shirogami #2 | 碳鋼
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 64
Surface Finish Nashiji
Handle Octagonal Teak Black Ferrule
Region Sanjo
Best for
  • Pro chefs
  • Students
  • Enthusiasts
    		•
    • 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。


    Hatsukokoro By Yoshikane White 2 Nashiji, previously known as the K&S Amekiri(雨切), just like this name of "Rain-Cutting", it was well known for extreme sharpness and smoothness when cutting through food, maybe space and time too. Now with its sister line SKD Nashiji, the og White 2 line is under the Hatsukokoro name, what doesn't change is the excellent fit and finish, great handling and the renowned sharpness out of the box.

    The extreme sharpness of this line comes form two aspects: the steel and edge geometry. The core steel is Hitachi White 2, a pure carbon steel without alloy content. The stainless steel gains rust resistance through chromium, but the chromium carbide formed during the heat treating have larger particle size, meaning it's hard to get a very refined edge liek you could on a carbon steel. This choice of steel ensures the performance of the cutting edge of the knife. The forging and grinding fone by Yoshikane is a tapered blade combined with a convex grind. The tapering allows the blade to be thinner at the front, and the convex bevel can reduces the sticking and rubbing, ensures very little resistance can be felt when cutting through a large protion of food. This convex grind is done so subtly it barly increace the thickness of the bevel, as the result, there are no noticeable wedging when cutting into potatos.

    There aren't much to say about the fit and finish. The Nashiji finish is shiny yet rustic-looking, choil and spine are not fully rounded but are highly polished to give your finger a gentle feeling, and the bevel, they receive a matt finish with a shiny cutting edge, so refined that there are barely any marks left from the polishing. With the stainles cladding, the carbone steel are mostly covered, making it much easier to look after these knives.

    Although it seems to be a good amount of money to spend on a White 2 Steel knife at first glance, I still going to say this Yoshikane Nashiji line is overall a great bang for your bucks, especially if you are enthusiastic about the pure cutting performance of your knives.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Thin behind the edge
    		•
  • High budget
  • Prone to rust
    		•

    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

    吉金刃物

    Yoshikane is a boutique knife maker based in Sanjo, Niigata. Founded in 1919 (大正8年)，it is one of the most established top quality kitchen knife manufacturers in the region. Many new generation blacksmith in Sanjo took has apprenticeship experience at this knife workshop. 

    Headmaster Yamamoto-san believes, “while many things change rapidly nowadays, there are ideas and believes that never change. Everyday I make sure the meaning of these words are forged into knife making”. And indeed because of this firm believe, this workshop produces some of the highest quality kitchen knives with superb fit and finish. The workshop is alsp very famous for its heat treatment of White 2 and the use of semi-stainless SKD steel. 

    • 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.

      滑動看更多>>

    • 鋼材： White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      製造商：

      • Hitachi Special Steel, Japan

      性質： 碳鋼

      硬度： 60 - 64

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Clad

      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.

      <<滑動看更多>>

    • 完成： Nashiji

      The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

      <<滑動看更多>>

    • 手柄規格

      個人資料： Octagonal WA

      材料：

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << 滑動查看更多

    Hatsukokoro

    Yoshikane White 2 Nashiji K-tip Gyuto 210mm 不鏽鋼包覆

    $9,853.00

    Yoshikane 白色 2 芯不​​銹鋼包層 Gyuto，梨路飾面，標有 Hatsukokoro。採用質樸的梨路飾面加上備受讚譽的三個地區 F&F，這把刀外形非常漂亮，甜蜜點很大，手感非常靈活。白色 2 芯不​​銹鋼包層確保最高的切割性能，而不銹鋼包層意味著您幾乎不必擔心生鏽。這家製造商是新潟三條一家備受推崇的刀店。它成立於 1919 年，是該地區最老牌的頂級品質廚刀製造商之一。這家製造商是新潟三條一家備受推崇的刀店。它成立於 1919 年，是該地區最老牌的頂級品質廚刀製造商之一。

     

    測量 

    210毫米
    重量 185克
    總長度 360毫米
    腳尖到腳跟的長度 212毫米
    鏟刀根部高度 51毫米
    脊椎至腳跟的寬度 3.6 毫米
    葉片中部脊寬 2.1 毫米
    距尖端約 1 公分處的脊柱寬度 1.0 毫米


     

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