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Hatsukokoro  |  庫存單位： HATS_W2KA_GY210

初心 白 2 Gyuto 210mm

$5,027.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Hatsukokoro White 2
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 161 g        5.68 oz
Edge Length 204 mm   .8.03 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel White 2 / Shirogami #2 | 碳鋼
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 60 - 64
Handle Octagonal Teak Black Ferrule
Region Hyogo
Best for
  • Pro chefs
  • Students
    		•
    • 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。


    This line is another entry level White 2 carbon steel offering from Hatsukokoro, it takes a simple combination of Kasumi finished bevel and Migaki finished flat zone, leading to a classic and elegant look.

    The lower price point of this line can rival some other Kurouchi finished kinves, but the performance and finish are still resaonably good. The Migaki finish looks pretty uniform and the boundary of the bevel is clear and sharp. I have to mention though the choil and spine are not polished and do dig in your fingers a bit, and there are grinding marks on the bevel that are visible, this is why we are selling them at a discounted price to match.

    The performance is what suprised me a little bit. Blades from this line cuts as good as other entries from this price range, and you do get that easy-to-sharpen property and the ability to take a thin edge from the White 2 steel. I believe it is due to the grind, the food release on these knives are pretty good, often the top of the slice of potato will automatically peel off the blade as I finish that cut.

    This line sets a good beseline for entry level carbon steel knife. If you can handle the rust and discoloration, or just want to see what are benifits and maintenance of a carbon knife before getting a Masamoto KS, Hatsukokoro offers you this line to give a shot at.

    Pros Cons
  • Budget friendly
  • Great for professionals
    		•
  • Prone to rust
  • Fit and finish can be improved
    		•

    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.

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    • 鋼材： White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      製造商：

      • Hitachi Special Steel, Japan

      性質： 碳鋼

      硬度： 60 - 64

      <<滑動看更多>>

    • 建構： Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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    • 完成：

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    • 手柄規格

      個人資料： Octagonal WA

      材料：

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << 滑動查看更多

    Hatsukokoro

    初心 白 2 Gyuto 210mm

    $5,027.00

    這是 Hatsukokoro 的另一個入門級碳刀系列。 

    白色2號鋼包覆軟鐵，並採用霞光塗層，使刀片外觀簡潔優雅。實惠的價格並不意味著性能的犧牲。 

    刀片上可能會有鐵匠留下的輕微刮痕，因此我們相應地降低了價格。 

    測量 

    210毫米
    重量 161.7克
    總長度 351毫米
    腳尖到腳跟的長度 204毫米
    鏟刀根部高度 49.9 毫米
    脊椎至腳跟的寬度  2.1 毫米
    葉片中部脊寬 1.7 毫米
    距尖端約 2 公分處的脊柱寬度 0.9毫米

     

    鋼材種類： 白色2

    硬度（HRC）： 61-62

    手柄設計： K&S 柚木手柄。可選配手柄。 

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