Tanaka | 庫存單位： TANA_B2KU_GY240

Tanaka Blue 2 Gyuto 240mm Kurouchi 黑色 Chacate

Name: Tanaka Blue 2 Gyuto 240mm Kurouchi 黑色 Chacate
Brand: Tanaka
SKU: TANA_B2KU_GY240
Price: 8652.0 TWD
Availability: InStock

$8,652.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	田中重機 KU 青二
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	234 g 8.25 oz
Edge Length	240 mm .9.45 inch
Heel Height	52 mm .2.05 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	Blue 2 / Aogami #2 \| 碳鋼
Blade Construction	三枚夾－軟鐵夾鋼
Hardness (HRC)	61 - 63
Surface Finish	黑打
Handle	八角黑查卡特木
Region	Miki
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。

忘掉拋光——田中重機的青紙二號系列才是真正的切割利器。這是田中師傅長年經典代表作，以紮實到位的基本功深受喜愛：完美刀型、真正的工作馬研磨幾何，以及出色的切割手感，讓備料暢行無阻。

沒錯，表面是質樸風格。這不是花俏的展示品，這正是重點。田中師傅將功夫用在關鍵處：精湛熱處理青紙二號鋼。這帶來極佳的持久鋒利度，再加上穩固的抗衝擊力——一把為長久使用打造的刀。

這就是所謂的工作馬研磨：厚實刀背、堅固刀刃，專為承受真實衝擊並持續切割而設計。這裡沒有脆弱的極薄刀——只有可靠、日復一日的表現。

注意：這是碳鋼搭配鐵夾層。這種傳奇級的堅韌需要你細心呵護——它會生鏽。說真的，只要每次用完和洗淨後保持乾燥。它需要尊重，但會回報你驚人的切割力。

如果你想要一把手感紮實、、能輕鬆切開各種食材，並且重視純粹耐用的表現勝過華麗外觀，那田中青紙二號就是你的真正碳鋼工作馬。錢花在研磨，不在光澤——只要記得帶條毛巾！

Pros	Cons
預算友善表現優異	需要額外保養易生鏽

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.

田中重貴

在日本歷史悠久的刀具重鎮——兵庫縣三木市打造，田中誠貴的刀具承載著世代鍛造工藝。這些刀具以高碳鋼（如青紙二號）及傳統技術鍛造，兼具極佳的鋒利度與平衡感，並擁有出色的持久度。品牌的代表特色黑打外觀賦予每把刀樸實手作的質感，同時也能保護刀身。

田中的刀具以精準、耐用和卓越表現深受廚師與收藏家青睞。許多刀款配有優雅的和式手柄（多以朴木或烏木製成），以及他標誌性的 Bob Loveless 風格可樂瓶型西式鐵木手柄，兼顧舒適與操控。田中誠貴專注於純粹的工藝精神，不追求浮誇外觀，為專業人士打造出展現兵庫武士刀傳統的頂級刀具。

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 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

製造商：
- 日立特殊鋼，日本
性質：碳鋼

硬度： 61 - 63

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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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