Hatsukokoro | 庫存單位： HATS_SGRH_KGY240_OWSY

Hatsukokoro Ryuhyo SG2 大馬士革 K 尖 Gyuto 240 毫米刀刃，含橄欖木手柄

Name: Hatsukokoro Ryuhyo SG2 大馬士革 K 尖 Gyuto 240 毫米刀刃，含橄欖木手柄
Brand: Hatsukokoro
SKU: HATS_SGRH_KGY240_OWSY
Price: 7470.0 TWD
Availability: OutOfStock

$7,470.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	初心流冰 SG2 大馬士革
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	162 g 5.71 oz
Edge Length	243 mm .9.57 inch
Heel Height	52 mm .2.05 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	SG2 / R2 \| Powdered 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Olivewood Octagonal
Region	兵庫
Best for	專業主廚學生

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。

流冰（Ryuhyo，流冰）系列外觀看似熟悉，卻帶來截然不同的手感。外型幾乎與初心的Saihyo SG2系列無異，但實際體驗後會發現外觀相當具有欺騙性。更佳的開刃與誘人的價格，讓這系列成為中高階刀款中經常被推薦的選擇。

初心現有的Saihyo型號已上市一段時間，但一直不算熱門。我認為其中一個原因，是這款刀的開刃屬於較為標準的設計，採用平磨斜面搭配拋光噴砂大馬士革紋，刀刃後方厚度也不算特別薄。這樣的組合讓刀感不特別鋒利或順滑，同價位中有許多刀款表現更佳。

初心似乎注意到這一點，並著手改良生產流程。流冰系列不僅價格更親民，切割手感也更順滑。其刀型屬於類似軍刀型／V型磨，線條過渡自然，沒有明顯的筋線，不僅讓食材在刀面上滑動時不易黏附，也保留了美麗的大馬士革紋路貫穿整個刀身。或許這正是「流冰」命名的由來。

鋼材選用經典的SG2，我認為這是多數家庭與專業廚師的終極鋼材選擇，兼具優異耐磨性又不難研磨，也不易生鏽。採用此鋼材意味著流冰系列定位於中高階市場，無論是專業還是家庭用戶都很適合，這次的定價也明顯比更高端的手工SG2刀款親民許多，表現卻相當接近。

總結來說，Ryuhyo 是初心在製造技術提升下的成果，這是一個值得欣慰的現象。雖然我們都喜歡那些手工精湛、性能無可比擬的刀具，但正是這些較為「機械製造」的刀具，讓更多人能夠享受到日本廚刀帶來的順滑切割體驗。我認為，這個市場區塊在品質與價值上的提升，無疑是件好事。

Pros	Cons
卓越表現刀刃背部極薄容易保養	有點脆弱

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： 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

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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：
- 橄欖木
Octagonal Japanese Knife Handle in Olivewood
This handle features an octagonal shape, a traditional design commonly used in Japanese knife handles (known as wa handles). The eight-sided geometry offers a comfortable, secure grip, particularly suited for precision tasks and extended use. It fits naturally in the hand and provides excellent control, whether you're a right- or left-handed user.
Material: Olivewood

Crafted from premium olivewood, this handle showcases warm, golden to honey-brown tones, often streaked with darker veins that create a striking, organic grain pattern. Olivewood is known not only for its beautiful appearance but also for its density and durability, making it well-suited for kitchen environments. It has a smooth, slightly oily feel and ages gracefully, developing a richer patina over time.
The combination of the traditional octagonal shape and elegant olivewood creates a handle that is both highly functional and visually distinctive—a perfect fusion of Japanese tradition and natural European aesthetics.

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	150毫米
重量	68克
總長度	278毫米
腳尖到腳跟的長度	141毫米
鏟刀根部高度	28.9毫米
脊椎至腳跟的寬度	1.9 毫米
葉片中部脊寬	1.6 毫米
距尖端約 2 公分處的脊柱寬度	0.9 毫米

Hatsukokoro Ryuhyo SG2 大馬士革 K 尖 Gyuto 240 毫米刀刃，含橄欖木手柄

Detailed Specifications

Care Instruction

初志心

個人資料：牛刀

鋼材： SG2 / R2

建構： Sanmai - Stainless Damascus Clad

完成： Migaki

手柄規格

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