Hatsukokoro | 庫存單位： NK-HAYA-ATS34DM-BU175

初心隼 ATS34 大馬士革文化 180mm

Name: 初心隼 ATS34 大馬士革文化 180mm
Brand: Hatsukokoro
SKU: NK-HAYA-ATS34DM-BU175
Price: 6660.0 TWD
Availability: InStock

$6,660.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Hatsukokoro Hayabusa ATS34 Damascus
Profile	Bunka
Bevel Type	雙斜面
Weight	147 g 5.19 oz
Edge Length	173 mm .6.81 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	2.3 mm 0.09 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	ATS34 \| 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 61
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	兵庫
Best for	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。

The Hatsukokoro Hayabusa ATS34 Damascus series showcases premium ATS-34 steel, an improved version of 440C with added molybdenum, offering exceptional hardness, edge retention, and durability. Identical to the classic 154CM steel, this high-performance material ensures a razor-sharp edge with long-lasting sharpness.

The blade features a beautifully polished Damascus pattern with a high migaki finish, enhancing both aesthetics and smooth cutting performance. The ATS34 Hayabusa have a slightly different profile than other members from the Hayabusa family, their curved tip provided a more rounded "belly", making it much easier to perform rock cutting with these knives.

With a perfect blend of premium steel, refined craftsmanship, and a sleek design, the Hayabusa ATS34 Damascus series is ideal for professionals and enthusiasts seeking both beauty and performance in a Japanese kitchen knife.

Pros	Cons
Great artistic Easy to look after Excellent performance	相對較難研磨

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： Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

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鋼材： ATS34
The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties.

The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.

製造商：
- 日立特殊鋼，日本
性質：不鏽鋼

硬度： 60 - 61

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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： Migaki

「Migaki」在日文中意指「拋光」或「磨亮」。在日本廚刀領域，「Migaki仕上」並不專指鏡面拋光，而是泛指從半光澤到細膩柔和光澤的各種拋光處理，而非極度反光的表面。Migaki拋光的主要目的是提升刀具的功能性與美觀，重點在於打造光滑表面以增強抗腐蝕性並減少切割時的阻力，而不是單純追求鏡面效果。

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手柄規格
個人資料：八角和柄

材料：
- Ebony
這款手柄以整塊烏木精心製作，展現出極簡優雅與實用設計。其獨特的八角形結構，配合微妙的收腰設計，帶來舒適的握感與吸睛的幾何輪廓。烏木因其深邃色澤與耐用性聞名，這款手柄由單一木塊細緻切割而成，確保無縫結構，完美呈現木材的天然美感與紋理。表面經高度拋光，呈現亮澤質感，不僅突顯烏木的奢華深色，也為使用者帶來順滑的觸感。這種設計體現極簡主義，專注於簡潔、品質與實用性。八角形結構結合收腰設計，為經典材質注入現代感，使其成為融合傳統工藝與當代美學的亮眼之作。

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