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Kurosaki  |  庫存單位： KS-GEKKO-GY270

黑崎壁虎 VG XEOS Gyuto 270mm

$9,487.00 $10,496.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

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K&S Price: AU $9,487.00* inc. tax , vs:
Store TC AU $511.0 --94.61%
Store CK AU $655.0 --93.1%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:06:03Z

Detailed Specifications
Line 黑崎新月光
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 199 g        7.02 oz
Edge Length 270 mm   .10.63 inch
Heel Height 59 mm     .2.32 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel VG XEOS | 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 62 - 63
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region Takefu
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。


    Gekko（月光）系列是由黑崎優大師鍛造的刀具，如同其名「月光」般閃耀。這些刀具從遠處看起來樸素簡單，但當你近距離觀察時，便能發現其美麗：刀身的斜面採用均勻細緻的Migaki拋光處理，其餘部分則呈現點狀且帶有光澤的質感。這種表面處理柔化了光線，但又不像梨地（Nashiji）處理那樣粗糙。細膩、優雅且富有詩意，當聚光燈下細看Gekko時，很容易讓人聯想到天上明亮的月光。

    Gekko 系列還有一個明顯特徵，就是在握把前方有向下彎曲的頸部設計。這個設計元素黑崎（Kurosaki）早在先前的刀款中就曾嘗試過，但在 Gekko 系列上更加突出。標誌性的銳利 Kiritsuke 刀尖（K-tip）取代了大多數刀型常見的傳統刀尖，讓這個系列展現出更具侵略性的外觀。

    「新」Gekko 採用了不同於舊款 Gekko 的鋼材，原本的 HAP40 核心鋼現在由武生特殊鋼的 VG XEOS 取代。黑崎的 HAP40 刀具通常硬度約為 63-65 HRC，而新的 VG XEOS 則為 62-63 HRC。雖然硬度略有下降，但新款 Gekko 的耐腐蝕性大幅提升，從半不鏽鋼升級為全不鏽鋼。這讓想要多花時間切割、少花時間擦拭的用戶，擁有這款獨特刀具變得更加輕鬆。

    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

    黑崎裕

    Yu Kurosaki, a master artisan in his forties, is renowned in Japanese knife making for his hand-forged blades, earning him awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

    • 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： VG XEOS

      一種新等級的刀鋼，結合了高耐蝕性與高硬度，這在過去難以實現，並通過特殊熔煉方法創造出細緻的顯微結構，提升了耐磨性、強度及淬火性能。

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 62 - 63

      <<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： 八角和柄

      材料：

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱，為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環，手柄呈現鮮明對比，為整體設計增添一抹精緻感。

      手柄採用八角形設計，具備人體工學優勢，能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型，帶來平衡手感與最佳控制力，讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Kurosaki

    黑崎壁虎 VG XEOS Gyuto 270mm

    $9,487.00 $10,496.00

    Kurosaki 在其 Gekko 系列中採用了新研發的 Takefu VG XEOS 鋼材。據報道，XEOS 鋼材的耐腐蝕性和硬度均有所提升，並結合了 Kurosaki 著名的細磨工藝和樸素的梨字紋飾，這是 Kurosaki Hamono 的又一力作。

    測量  


    		 毫米
    重量 199克
    腳尖到腳跟的長度 270毫米
    鏟刀根部高度 59毫米
    脊椎至腳跟的寬度 2.1 毫米
    葉片中部脊寬 2.1 毫米
    距尖端約 1 公分處的脊柱寬度 0.9 毫米

    鋼材種類： VG XEOS 芯材，不銹鋼包覆
    硬度（HRC）： 60-62
    手柄設計： K&S 柚木手柄。可選配手柄。 

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