Hatsukokoro | 庫存單位： HS-GINSODM-KGY210

Hatsukokoro Ginso Ginsan 鎳大馬士革 K-tip Gyuto 210mm

Name: Hatsukokoro Ginso Ginsan 鎳大馬士革 K-tip Gyuto 210mm
Brand: Hatsukokoro
SKU: HS-GINSODM-KGY210
Price: 5994.0 TWD
Availability: OutOfStock

$5,994.00 ~~$7,062.00~~

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Hatsukokoro Ginso Ginsan Damascus
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	173 g 6.1 oz
Edge Length	217 mm .8.54 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	Ginsan / Silver #3 \| 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 62
Surface Finish	霞
Handle	八角黑查卡特木
Region	兵庫
Best for	初學者愛好者專業廚師

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。

This Damascus version of Ginso(銀霜, Silver Frost) commissioned by Hatsukokoro carries forward the subtle beauty of the original Ginso line. Although the more complex construction lead to a higher price, it still offers an option for those who want try out this easy to sharpen stainless steel.

To get it out of the way, this Damascus Ginso is identical in terms of cutting performance comparing to the OG Migaki Hazy finish one. The slightly rougher surface would cause a bit of more stickiness in theory, but it seems barely noticeable when cutting potatoes. The biggest attraction of this line would still be the core steel, as Ginsan is still one of the easiest to sharpen stainless knife steel with an edge retention close to VG10.

Finish is the main different of this knife compare to the original Ginso. Obviously the introduction of the Damascus pattern changes the appearance of the blade drastically, but the pattern of this cladding is very constrained. The layer count of the Damascus is very low, leading to a loose pattern that spreads gently across the blade. Instead of sliver frost, it appears more like layer of frozen ice. No dazzling patter or night-contrast etching, this Damascus Ginso stays true to the subtle approach of the predecessor.

The Ginsan double bevel Knife is a relatively uncommon category, so it is always nice to see more options with various look and price available for people to choose from.

Pros	Cons
易於保養家庭使用理想選擇做工細緻優異	需多次研磨

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.

初志心

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

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： Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

製造商：
- 日立特殊鋼，日本
性質：不鏽鋼

硬度： 60 - 62

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建構： Sanmai - Stainless Damascus Clad

三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。
大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。
軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

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完成：霞

霞（Kasumi）是一種日本傳統刀具表面處理技法，特別用於軟鐵與硬鋼結合製成的刀具。Kasumi意為「霧」，形容刀身斜面兩種金屬交界處呈現的朦朧啞光質感。這種效果不僅美觀，更展現職人融合不同金屬的高超技藝，突顯刀具兼具美感與實用性。

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手柄規格
個人資料：八角和柄

材料：
- 黑查卡特
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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