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Myojin Riki  |  庫存單位： HST-SHIRASAGI-G3-YA300

初心×明神白鷺銀山柳葉 300

$8,043.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Hatsukokoro Shirasagi Ginsan Kasumi
Profile 柳刃刀
Bevel Type 單斜面
Weight 226 g        7.97 oz
Edge Length 290 mm   .11.42 inch
Heel Height 38 mm     .1.5 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.9 mm     0.11 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Kasumi
Handle Octagonal Ebony with Black Horn Ferrule
Region Tosa
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • 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 Shirasagi family from Hatsukokoro contains a series of single bevel knives sharpened at Myojin Riki Seisakusho - a workshop from Kochi prefecture that is well know for its top notch sharpening and polishing. This Ginsan stainless steel line is a great complement to the existing Blue/White 2 Shirasagi, offering another low maintenance Ginsan steel Deba at a reasonable price.

    The Shirasagi Ginsan have demonstrated a consistent level of finish that we expect from Myojin Riki, the spine is well rounded, the smoothened coil and other corners fall into smoothly polished surfaces, the Migaki is done well on the Hira and the bevel have a contrasting Kasumi, with scratches oriented towards different directions to create a sharp Shinogi line. The blade is forged in a distinct Tosa manner, with curved and tapered Machi and a more round look compare to the typical Sakai counterparts.

    These knives are positioned a bit lower than the Sakai Takayuki Gintan line in price, and they are very similar in terms of their features and performance. It's always good to have another option, not to mention it's a more budget friendly one in rather niche category of Ginsan Deba.

    Pros Cons
  • Great for professionals
  • Easy to look after
  • Excellent fit and finish
    		•
  • Need some work on the blade
    		•

    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

    明神力

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • 個人資料： 柳刃刀

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • 鋼材： Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      製造商：

      • Hitachi Special Steel, Japan

      性質： 不鏽鋼

      硬度： 60 - 62

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    • 建構： Nimai - Stainless Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

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    • 完成： Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • 手柄規格

      個人資料： Octagonal WA

      材料：

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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    Myojin Riki

    初心×明神白鷺銀山柳葉 300

    $8,043.00
    Hatsukokoro x Myojin Shirasagi Ginsan Yanagiba 300 是一款專為精準和高性能而設計的高級日式廚刀。這款柳刃刀採用銀三（Silver #3）不鏽鋼精製而成，鋒利耐用，是輕鬆切片生魚片和壽司的理想之選。八角形烏木刀柄搭配黑色水牛角刀圈，確保舒適穩固的握持，而單斜面設計則確保卓越的切割精度。歡迎到店試切，體驗這款精緻日式廚刀的精湛工藝與均衡性。這款刀將傳統日式工藝與現代不銹鋼技術相結合，打造出低維護、高性能的刀具，是專業廚師和烹飪愛好者的理想之選。
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