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Myojin Riki  |  庫存單位： MYOJ_G3KTM_GY240EB

Tetsujin Ginsan Kasumi Gyuto 240mm 烏木手柄

$12,065.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

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K&S Price: AU $12,065.00* inc. tax , vs:
Pro Tooling AU AU $688.0 --94.3%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-06-08T01:01:24Z

Detailed Specifications
Line Tetsujin Ginsan Kasumi
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 221 g        7.8 oz
Edge Length 228 mm   .8.98 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 3.0 mm     0.12 inch
Width @ Mid 2.9 mm     0.11 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Kasumi
Handle Octagonal Ebony
Region Tosa
Best for
  • Pro chefs
  • Students
  • First-timers
    		•
    • 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 Tetsujin Ginsan shares the same quality of all the other Tetsujin lines: excellent cutting performance with a sturdy in hand feel yet glides through ingridents effortlessly.

    In case you are not familar with the Tetsujin brand, it is a collaboration between two friends and colleagues: Toru Tamura and Naohito Myojin of Myojin Riki. 

    Blacksmith: Toru Tamura (田村 徹)

    Sharpener: Naohito Myojin (明神 直人)

    Pros Cons
  • Budget friendly
  • Great for professionals
  • Thin behind the edge
    		•
  • Non-premium steel
    		•

    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

    明神力

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • 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： Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      製造商：

      • Hitachi Special Steel, Japan

      性質： 不鏽鋼

      硬度： 60 - 62

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Clad

      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.

      <<滑動看更多>>

    • 完成： Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

      <<滑動看更多>>

    • 手柄規格

      個人資料： Octagonal WA

      材料：

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

      << 滑動查看更多

    Myojin Riki

    Tetsujin Ginsan Kasumi Gyuto 240mm 烏木手柄

    $12,065.00

     Tetsujin Kasumi 是著名的 Tanryusen 系列的“廉價”版本。 

    與炭龍線相同，這條 Blue 2 Kasumi 線由田村徹 (Toru Tamura) 鍛造，並由明神直人 (Naohito Myojin) 打磨。

    ======

    明神直人（Naohito Myojin）是一位來自高知縣的年輕磨刀師。雖然他的工作室「明神力製作所」（Myojin Riki Seisakusho）可能不如堺市和越前市的知名品牌那麼出名，但他卻是業內一些著名刀具品牌背後的磨刀師，其中最著名的是鐵人（Tetsujin）品牌和幸之助（Konosuke）的「藤山」（Fuyama）系列。 

    Naohito Myojin Sharpening

    我認為「精緻」這個詞最能形容直人的作品：他的刀不僅擁有久經考驗的切割性能，還擁有市面上頂級的拋光工藝。刀背倒角精美，刀柄拋光得宜。刀上刻有他的名字“直人”，可見他對自己的作品引以為豪，我相信您也會喜歡他的刀。


    Naohito Myojin Portrait

    測量 

      210毫米 240毫米 270毫米
    重量 190克 234克
    總長度
    		385克
    腳尖到腳跟的長度 200毫米 235毫米 260毫米
    鏟刀根部高度
    		49.9毫米 53.5毫米
    脊椎至腳跟的寬度
    		3.1 毫米 3.1 毫米
    葉片中部脊寬
    		2.3 毫米 2.8 毫米
    距尖端約1公分處的脊椎寬度
    		0.9 毫米 1.2 毫米

     鋼： 藍色 2 芯，附軟鐵包層


    硬度： HRC 62-63


    手柄設計： 柚木手柄和牛角套圈，可選


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