Hatsukokoro | 庫存單位： HATS-VT2KJK-GY210-BLUE

Hatsukokoro Kujaku V-Toku-2 Gyuto 210mm 彩虹大馬士革飾面

Name: Hatsukokoro Kujaku V-Toku-2 Gyuto 210mm 彩虹大馬士革飾面
Brand: Hatsukokoro
SKU: HATS-VT2KJK-GY210-BLUE
Price: 7239.0 TWD
Availability: OutOfStock

$7,239.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Hatsukokoro Kujaku V-Toku 2
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	164 g 5.78 oz
Edge Length	213 mm .8.39 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	V-Toku 2 \| 碳鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	Octagonal Colored-handle with Acrylic Ferrule
Region	Hyogo
Best for	Enthusiasts Pro chefs

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 Rainbow Damascus is no longer rare in the industry, but I think many of us still remember how stunning it was when we first came across it. Hatsukokoro didn't settle on their Hayabusa Blue 2 Rainbow Damascus line but decided to push it even further, which leads to this brand new line Kujaku(孔雀, Peacock)which is an upgrades in all aspects compare to the Hayabusa.

The core steel of the Kujaku is Takefu Special Steel's V-Toku 2, which is Takefu's take on the classic Blue 2 steel. With the introduction of vanadium and a bit more tungsten, the increased dine carbide would give V-Toku better wear resistance than Blue steels from Hitachi. Meanwhile, being an alloy carbon steel, it still retains excellent working hardness up to HRC64 and can produce a really fine cutting edge, which is what people look for when they are getting a carbon steel knife.

The cladding material is still the highlight of the show. On top of the layers of copper, brass and steels, Hatsukokoro applied a well controlled etching, which transfer the colour of each metal on the surface. The brass gets a deeper, gold-like look, the V-Toku core turns light grey and the copper picks up a mesmerising purple colour. It is really easy to see how this line got this name, the entire surface of the blade just shines in metallic reflection like the peacock feather.

The blade is produced in the same factory as the Hayabusa Blue 2, which inherent a pretty thin edge and a slightly convex geometry. Pairing with an acute carbon steel edge, it will perform fairly well for a knife that focuses on aesthetic. One benefit of the etching is, it creates a layer of oxidation over the carbon core steel, which acts like patina and slows down rusting, which makes the knife easier to look after as it also have stainless cladding.

Kujaku shows Hatsukokoro's continuous innovation in product design and their focus on different way of finishing their blades. As the result, this line get a very attractive and unique look. In my opinion, this is a very good option for gifting, especially to those who already have a decent Japanese knife and look for trying out carbon steel. The smooth cut and dazzling look can surely make the Kujaku a impressive gift.

Pros	Cons
Great artistic Great OOTB Thin behind the edge	Prone to rust

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： V-Toku 2
V-Toku 2(V特２号, V-Special 2) is Takefu Special Steel's take on the classic Hitachi Blue 2 Steel. As a alloy carbon steel, its chemical composition is very close to Blue 2 with some addition of Vanadium, combined with the higher claimed purity by Takefu, V-Toku 2 should have a slight improved wear resistance than the Blue 2.

V-Toku 2 have excellent hardenability, which allows it to be brought up to HRC64, many makers will take advantage of the hardness to produce razor-thin blade that will slice through food extremely well. As Takefu also produce laminated billets with copper or bronze layers, V-Toku can also be seen on knives from European and American makers, which allows many chefs to benefit from the excellent cutting experience of a carbon steel knife.

製造商：
- Takefu Special Steel, Japan
性質：碳鋼

硬度： 62 - 64

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建構： Sanmai - Stainless Damascus 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.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

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完成： Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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手柄規格
個人資料： Octagonal WA

材料：
- Acrylic
- Unknown
Timble and gold flake are added in acrylic ferrule to mimic the beauty of Japanese traditional WA paper.

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	150毫米
重量	91克
腳尖到腳跟的長度	150毫米
鏟刀根部高度	30毫米
脊椎至腳跟的寬度	2.3 毫米
葉片中部脊寬	1.8 毫米
距尖端約 1 公分處的脊柱寬度	0.8 毫米

Hatsukokoro Kujaku V-Toku-2 Gyuto 210mm 彩虹大馬士革飾面

Detailed Specifications

Care Instruction

初志心

個人資料：牛刀

鋼材： V-Toku 2

建構： Sanmai - Stainless Damascus Clad

完成： Etched

手柄規格

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