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Masutani  |  庫存單位： MASU_VGKR_GY180_BLUE

Masutani Kokuryu VG10 大馬士革 Tsuchime Gyuto 180mm 西式手柄

$2,935.00 $3,016.00
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K&S Price: AU $2,935.00* inc. tax , vs:
Store CE AU $149.0 --94.92%
Store K AU $161.19 --94.51%

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Last Update: 2025-08-17T17:06:11Z

Detailed Specifications
Line Masutani Sairyu VG10 Western
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 132 g        4.66 oz
Edge Length 178 mm   .7.01 inch
Heel Height 43 mm     .1.69 inch
Width @ Spine 1.7 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel VG10 | 不鏽鋼
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region 越前
Best for
  • 新手初學者
  • 專業廚師
  • 學生族群
    		•
    • 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 Masutani Hamono "Sairyu VG10" series offers an exceptional balance of performance, beauty, and value. Crafted with VG10 steel, a state-of-the-art cutlery material known for its sharpness and durability, these knives provide outstanding edge retention and ease of maintenance, making them perfect for both home cooks and professional chefs.

    The blade showcases a stunning Damascus pattern, adding visual appeal to its impressive cutting performance. Each knife in the Sairyu series is designed with a Western-style handle that is incredibly light and comfortable, ensuring a balanced and effortless grip even during extended use.

    What truly sets the Masutani Hamono Sairyu VG10 series apart is its exceptional value. With a combination of high-quality materials, beautiful craftsmanship, and thoughtful design, these knives are perfect for household use but also hold up to the rigorous demands of professional kitchens.

    Pros Cons
  • 預算友善
  • 卓越的表現
  • 開箱即用表現極佳
    		•
  • 做工和細節還有提升空間
    		•

    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

    增谷

    Masutani Hamono, leveraging both VG-1 and VG-10 steel, has established itself within the competitive sphere of Japanese knife-making by offering a cutting feel comparable to premium Echizen brands such as Kurosaki and Takamura. This alignment in performance with high-end brands, despite their more accessible price point, positions Masutani knives as exceptional within their category. Their craftsmanship ensures a blend of traditional skill and modern technology, making Masutani knives highly regarded for their sharpness and durability, leading the way in value-for-money within the Japanese knife market.

    • 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： VG10

      Takefu VG10 是一種高級不鏽鋼，以其優異的持刃性和鋒利度而著稱。它在日本廚刀製造商中非常受歡迎，廣泛應用於各類刀具，包括廚刀、折刀和定刃刀。

      VG10 的硬度約為 60-61 HRC，有些製造商甚至能達到 62 HRC，確保良好的持刃力與抗染性。其成分包含 15% 鉻（Cr）以提升耐腐蝕性，1% 鉬（Mo）和 1.5% 鈷（Co）可強化基體，使其擁有高硬度與耐用性。釩（V）的加入使其微結構更細緻，並與鉻、鉬共同產生硬質碳化物，進一步提升耐磨性。VG10 易於研磨，加工性佳，且可藉由高溫回火進行二次硬化，適合經表面塗層處理（最高約 450℃）的刀具。其全面的性能使 VG10 不鏽鋼極具多元性，無論是廚房、通用刀具還是機械刀片都能展現卓越表現。

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 59 - 61

      <<滑動看更多>>

    • 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。

      <<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： Western with bolster

      材料：

      • Pakka 木材

      西式Pakka木手柄是入門級刀具的常見選擇，有些情況下會配有焊接在刀身上的護手。Pakka木是以木材與樹脂層壓製成，形成一種緻密的材料，可以呈現不同顏色的層次。與天然木材相比，這種工程木更堅硬且吸水性更低，此外，其低廉的生產成本也使其成為入門級刀具握柄的理想選擇。

      << 滑動查看更多

    Masutani

    Masutani Kokuryu VG10 大馬士革 Tsuchime Gyuto 180mm 西式手柄

    $2,935.00 $3,016.00

    探索 Masutani VG10 Damascus Migaki Tsuchime Gyuto 180mm 刀的卓越性能與精美外觀，這是一款多功能日式廚刀，專為精準切片、切丁和剁碎而設計。 180mm 刀刃採用 VG10 鋼材打造，以其卓越的鋒利度、刀刃保持度和耐腐蝕性而聞名，是各種廚房任務的理想之選。

    刀片飾有醒目的大馬士革花紋，並採用錘紋（Tsuchime）處理，兼具耐用性和美觀性。這種設計也有助於減少使用過程中食物沾黏。西式刀柄採用人體工學設計，帶來舒適操控體驗，確保長時間廚房工作時也能穩固握持。這把刀由 Masutani 手工打造，體現了日本傳統工藝與現代創新的完美平衡。

    用 Masutani VG10 Damascus Migaki Tsuchime Gyuto 升級您的廚房用具，悉尼 Knives and Stones 有售。我們提供價格匹配和店內試切服務。

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