Hatsukokoro | 庫存單位： HK-HAYA-ATS34SM-KGY24

初心隼 ATS34 三麥 K-tip Gyuto 240mm

Name: 初心隼 ATS34 三麥 K-tip Gyuto 240mm
Brand: Hatsukokoro
SKU: HK-HAYA-ATS34SM-KGY24
Price: 7668.0 TWD
Availability: InStock

$7,668.00

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 Sanmai
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	196 g 6.91 oz
Edge Length	242 mm .9.53 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	2.7 mm 0.11 inch
Width @ Mid	2.3 mm 0.09 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	ATS34 \| 不鏽鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	60 - 61
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	兵庫
Best for	初學者學生專業廚師

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。

初心隼 ATS34 三枚系列採用高級 ATS-34 鋼，這是添加鉬元素、性能升級版的 440C，不僅硬度高、持久鋒利且耐用。與經典 154CM 鋼同等級，確保刀刃長時間保持鋒利如新。

採用乾淨的三枚夾鋼結構與精緻的磨光處理，這款刀展現了簡約優雅，同時維持優異的切割表現。ATS34 隼系列的刀型與同家族其他成員略有不同，刀尖弧度更圓潤，讓搖切動作更加輕鬆。

Pros	Cons
Budget friendly Easy to look after	做工和細節還有提升空間

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： 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：三枚 - 不鏽鋼夾層

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.

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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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