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Motokyuuichi  |  庫存單位： HSK-KS-ST165BC

本急黑崎 AS KU 三德 165mm 黑內 by Hatsukokoro Black Chacate

$3,617.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Hatsukokoro Motokyuuichi Kurosagi AS
Profile 三德刀
Bevel Type 雙斜面
Weight 153 g        5.4 oz
Edge Length 165 mm   .6.5 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 2.8 mm     0.11 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue Super / Aogami Super | 碳鋼
Blade Construction 三枚夾－軟鐵夾鋼
Hardness (HRC) 62 - 65
Surface Finish 黑打
Handle 八角黑查卡特木
Region Nagasaki
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。


    This isn’t a knife for Instagram – it’s a hardworking Aogami Super beast with a cult following among chefs who care more about cutting than cosmetics. Master smith Motokyuuichi (of "Tsubaya Black" fame) applies his legendary low-temperature, long-soak heat treatment to Hitachi’s premium steel, achieving a 64+ HRC edge that stays viciously sharp yet resists chipping.

    The hand-forged AS core is clad in soft iron, with a deliberately rustic finish – uneven hammer marks, subtle warps, and all. These aren’t flaws; they’re proof of real workshop craftsmanship over factory perfection. Expect stellar food release from the coarser finish, and a thin-but-sturdy grind that handles everything from herbs to squash.

    Why it’s a sleeper hit:

    → Unmatched edge retention – "Stays sharp longer than knives twice its price" (Reddit user)

    → Forgiving toughness – Motokyuuichi’s tempering prevents AS’s usual brittleness

    → Zero pretension – No fancy branding, just a fierce cutter that pros quietly recommend

    For those tired of overpolined "luxury" blades, this is the anti-status-symbol workhorse – rough around the edges, relentless where it counts.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Workhorse grind
    		•
  • Relatively hard to sharpen
  • 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

    本九一

    Born from samurai swordsmiths in Shimabara, Motokyuuichi Hamono carries the "Kyuichi" lineage since 1895. Forged by the Maeda family across five generations, these knives transform Edo-period swordcraft into exceptional kitchen blades. The secret lies in Shimabara's pristine volcanic spring water – famed nationally for its purity – used exclusively in the critical quenching process. This mineral-rich water, filtered through Mount Unzen's earth, imparts extraordinary resilience and a uniquely sharp, long-lasting edge to every blade.

    Current masters Kiyonori (4th gen) and Yasuhide Maeda (5th gen) uphold their ancestors' ethos: quality craftsmanship, sincere service, and fair pricing. Each hand-forged knife embodies this promise – no flashy gimmicks, just honest durability and precision cutting performance. More than tools, Motokyuuichi knives are heirlooms connecting your kitchen to the soul of Shimabara’s 130-year forging tradition.

    • 個人資料： 三德刀

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • 鋼材： Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 62 - 65

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    • 建構： 三枚夾－軟鐵夾鋼

      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： 黑打

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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    • 手柄規格

      個人資料： 八角和柄

      材料：

      • 黑查卡特

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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    Motokyuuichi

    本急黑崎 AS KU 三德 165mm 黑內 by Hatsukokoro Black Chacate

    $3,617.00
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