Masamoto Sohonten | 庫存單位： MASA_SW3121KT

正本總本店SW K型牛刀 210mm SW3121KT

Name: 正本總本店SW K型牛刀 210mm SW3121KT
Brand: Masamoto Sohonten
SKU: MASA_SW3121KT
Price: 15134.0 TWD
Availability: InStock

$15,134.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Masamoto SW
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	146 g 5.15 oz
Edge Length	214 mm .8.43 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	3.3 mm 0.13 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	瑞典鋼 \| 不鏽鋼
Blade Construction	Monosteel
Hardness (HRC)	58 - 60
Surface Finish	Migaki
Handle	D Shaped Ho Wood Black Ferrule
Region	Tokyo
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。

The Masamoto KS series, particularly the KS double bevel line up, including the unicron KS 3124, is loved by many many professional chefs and enthusiasts because of its unique and excellent profile; also because it is super light and nimble.

Arguably the only problem? The rustic carbon steel used in the KS line can be problematic during the busy service sessions in a western kitchen. As a result, Masamoto created the SW series, which is the stainless equivalent of the white steel (KS) line, employing the same great cutting performance without the need to worry about the rust. The Swedish steel is very refined, offer decent hardness and excellent toughness.

Video Review

Pros	Cons
Great for professionals Excellent performance	高預算相對難研磨

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.

正本總本店

Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891, Masamoto Sohonten is now under the management of the 6th generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognized by almost every Japanese chef as the best kitchen knife brand in Japan.

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：瑞典鋼
瑞典鋼是一個廣泛用語，泛指由瑞典兩大鋼鐵公司 Sandvik 和 Uddeholm 生產的幾種不同類型的鋼材。由於某些不明原因，日本刀具製造商似乎只用「瑞典鋼」這個詞，而不公開具體成分。不過，下列鋼種經常用於製刀：
Uddeholm：AEB-L
Sandvik：12C27、14C28、19C27
這些鋼種的碳含量相近（0.6-0.7），通常熱處理至 HRC 59-60 左右。

製造商：
- Sandivk, Sweden
- Uddeholm, Sweden
性質：不鏽鋼

硬度： 58 - 60

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建構： Monosteel

在日本廚刀領域中，「單鋼」結構指的是刀身由單一種鋼材製成。不同於傳統日式刀具可能採用多層夾鋼（如「三枚」，即將硬鋼芯夾在較軟鋼材中間），單鋼刀是整把刀從頭到尾都用同一塊鋼材打造。這種結構能兼顧耐用性、易於研磨與維護等優點。
單鋼刀因為材質一致，切割手感也很均勻。這也代表鋼材的特性會影響整個刀面，例如若是碳鋼單鋼刀，整個刀身都需要保養以防生鏽及變色。硬度方面也是如此，整體均勻硬化的刀身製作難度高，使用者在進行刀身薄化時也會較有挑戰。
需要注意的是，單鋼刀通常不是鍛造製作，因為帶有鍛造與差熱處理線的刀稱為本燒。

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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： D 形和柄

材料：
- 朴木
- 黑水牛角
這是一款許多正本總本店及東京刀匠愛用的經典手柄。輕巧、防滑且實用。不過因為其有方向性，出廠時需預先考慮右手或左手操作。

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