Nigara Hamono | 庫存單位： NG-ASMATTSU-KGY240BC

Nigara Aogami（藍色）超級K-tip Gyuto 240mm Tsuchime 黑色Chacate

Name: Nigara Aogami（藍色）超級K-tip Gyuto 240mm Tsuchime 黑色Chacate
Brand: Nigara Hamono
SKU: NG-ASMATTSU-KGY240BC
Price: 6841.0 TWD
Availability: InStock

$6,841.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	二唐青紙超級槌目
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	211 g 7.44 oz
Edge Length	225 mm .8.86 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	2.1 mm 0.08 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue Super / Aogami Super \| 碳鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	62 - 65
Surface Finish	Tsuchime
Handle	八角黑查卡特木
Region	青森
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。

Nigara的青紙超級槌目這款廚房刀具系列完美結合了傳統工藝與高性能材料。採用頂級青紙超級鋼（Aogami Super）碳鋼製成，刀刃極為鋒利且持久耐用，非常適合需要精確切割的料理工作。青紙超級鋼的核心外包覆一層不鏽鋼夾層，不僅提升了耐用度，也讓保養更加輕鬆，減少了高碳鋼刀具通常需要的頻繁維護。

這些刀具同時擁有令人驚艷的槌目（tsuchime）紋理，不僅增添了職人工藝的美感，還能提升切割時食材的脫離效果。美觀與實用兼備，無論是處理細緻蔬菜還是較硬的肉類，都能帶來順暢且輕鬆的切割體驗。無論是專業廚師還是家庭料理愛好者，Nigara 的青紙超級槌目 刀具是日本製刀工藝卓越的見證，將卓越的性能與簡易保養完美結合於一身。

Pros	Cons
經濟實惠卓越表現極具藝術感	相對難以研磨需要額外照護

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.

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： 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 - 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.

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完成： Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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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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