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Hatsukokoro  |  庫存單位： HT-HBSG2-GY240

Hatsukokoro Hayabusa SG2 Gyuto 240mm 米卡塔西式手柄

$7,043.00

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 SG2 Western Handle
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 213 g        7.51 oz
Edge Length 236 mm   .9.29 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SG2 / R2 | Powdered 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region 兵庫
Best for
  • 專業廚師
  • 愛好者
    		•
    • 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 SG2 Micarta Western Handle line is great addition to the growing Hayabusa family under the Hatsukokoro brand. Carrying the name Hayabusa(隼), which is Peregrine Falcon in Japanese, these blades maintain the signature characteristics of this family: super thin laser construction, polished choil and spine and glides through a potato like a butter. It almost reminds me of the much loved Ryusen SG2 (red handle laser line). However, these Hayabusa SG2 feels a better finished product, as the handle is a very nice micarata with bright colored liner, the F&F is also much improved.

    In my opinion, the addition of this line filled another existing gap on the market, which is a mid-tier western handle serie with better steel, finish, and a non-premium price. The previous options for users who like the balance and weight of a western handle used to be limited, whith many of them being the more entry-level ones, having a less premium steel and lower grade fit&finish. On the other hand, there is a concentraion of high-end western handle knives, having the premium finish, custom handle, SG2 core steel and along with it, a premium price.

    Tojiro have seemingly been the sole choice in this affordable western handle SG2 catigory, until Hatsukokoro to inplement this Hayabusa line. With a better fit&finish, thinner blade construction and a much more nimble overall feel(the Hayabusa 210mm Gyuto is lighter in hand than Tojiro 170mm Santoku). this new line comes in at a price not much higher than some more premium VG10 knives. For lovers of western handle, the combination of fine fit&finish, excellent performance and a more premium steel mean these knives can well be the best bang for your buck at this price range.

    Pros Cons
  • 卓越表現
  • 專業人士首選
  • 容易保養
    		•
  • 有點脆弱
    		•

    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

    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.

      滑動看更多>>

    • 鋼材： SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 62 - 64

      <<滑動看更多>>

    • 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.

      <<滑動看更多>>

    • 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。

      <<滑動看更多>>

    • 手柄規格

      個人資料： Western with bolster

      材料：

      • Pakka 木材

      西式Pakka木手柄是入門級刀具的常見選擇，有些情況下會配有焊接在刀身上的護手。Pakka木是以木材與樹脂層壓製成，形成一種緻密的材料，可以呈現不同顏色的層次。與天然木材相比，這種工程木更堅硬且吸水性更低，此外，其低廉的生產成本也使其成為入門級刀具握柄的理想選擇。

      << 滑動查看更多

    Hatsukokoro

    Hatsukokoro Hayabusa SG2 Gyuto 240mm 米卡塔西式手柄

    $7,043.00

    隼 SG2 系列的表現令我深感驚喜：超薄的雷射結構、圓潤的刀柄，以及像切黃油一樣順滑地切入馬鈴薯。它幾乎讓我想起了備受喜愛的龍泉 SG2（紅色手柄雷射線）。然而，隼 SG2 的成品感覺更勝一籌，因為它的手柄採用了非常精緻的米卡拉塔材質，並配有色彩鮮豔的內襯，而且刀鋒和刀刃也得到了很大改進。

    隼（Hayabusa）在日語中意為“強勁而快速”，這完美概括了該系列的特點。隼產於岐阜縣關市，與「隼」刀的產地相同。

    測量 

    牛鬥 240毫米
    重量 213克
    鋼
    		 超級金2號粉末，HRC 62-63
    腳尖到腳跟的長度 236毫米
    鏟刀根部高度 51毫米
    脊椎至腳跟的寬度 2.0 毫米
    葉片中部脊寬

    1.9 毫米
    距尖端約 1 公分處的脊柱寬度 0.9 毫米

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