Seki Kanetsune
名翔兼經「KC-1000 系列」180mm 牛刀
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Kanetune 的 KC-1000 系列的這些小型 gyutos 採用 Takefu Shiro-2 高碳鋼芯製成,熱處理至 59 HRC,並帶有不銹鋼包層。刀片採用 Kasumi 拋光處理,搭配簡單的橢圓形膠合板手柄,不含支撐枕。邊緣後面的厚度足夠,邊緣保持性非常好。
考慮到成本,其配合和表面處理相當不錯,但由於生產過程中的處理相對粗糙,因此刀片上可能會出現一些細細的裝飾刮痕。在如此低廉的價格下,這把刀因其足夠的切割性能而物超所值。
規格:
- 產地(產地):日本岐阜縣關市
- 品牌:名商兼經(關兼兼旗下)
- 型號:KC-313
- 刀型:Gyuto
- 刀刃
- 建築:聖邁
- 研磨:雙刃刀片(50/50研磨)
- Hagane(核心鋼):武生四郎 2
- Jigane(覆層):SUS410
- 硬度:59HRC
- 手工打磨
- 刀片表面處理:Kasumi 拋光
- 刀刃長度:180 公釐(7.1 吋)
- 刀片高度(跟部):43mm
- 書脊厚度
- 鞋跟上方:1.9mm
- 中:1.8毫米
- 處理
- 形狀:丸形(橢圓形)
- 材質: 合板
- 長度:121毫米
- 總長度:305mm
- 重量:141公克(4.97盎司)
- 刻痕:日文漢字“名匠兼常作本割込”
關於 Kanetsune Seki 關兼常 / Kitasho 北正
關兼經品牌的所有者北莊 (Kitasho) 一直在戰前的日本關市製作刀具,該市擁有 800 多年的製刀歷史。戰後,他們成立了北村商店,形成了現在的北商公司。兼常品牌以 14-15 世紀室町時代著名的刀匠命名。北商公司以兼正作、本匠兼正作、源兼正等品牌製作不同系列的刀具,以傳承關八世紀的製刀技術和傳統為己任。
關心:
這把刀採用日本高碳鋼製成。它不是不銹鋼的,因此每次使用後必須將刀擦乾,特別是未被不銹鋼包層覆蓋的芯鋼。隨著時間的推移,銅鏽會逐漸形成,在切割刃上表現為“變色”,但這是碳鋼的本質,而不是缺陷。不銹鋼包層覆蓋了刀片的大部分,使維護更容易,但仍然保留了碳鋼芯的切割和磨刀的樂趣。避免切入骨頭、冷凍食品、硬果核。
切割面:
建議的切割表面:木材、橡膠板和高端複合材料以及聚乙烯等優質塑膠可以形成可接受的切割表面,並有助於保護和延長刀片。避免使用玻璃、金屬、檯面和其他堅硬、不平整的表面。
銳化:
我們建議在磨刀石上磨利所有優質日本刀,因為我們相信它們可以為您的刀具帶來最佳效果。
I wanted to test the waters of Japanese kitchen knives. As an avid collector of EDC blades this was a realm of interest yet still foreign.
Shipping - The packaging appears to be standard, yet of good quality. Though it shipped from halfway around the world it somehow arrived within 4 business days; amazing.
Finishing - The blade is well ground and finished. There is a beautiful orange peel type finish on the taper above the edge. The handle material feels good, is shaped well, and has zero hot spots. I do not understand how this is considered a "budget" blade; It is at least 5x better in quality than most everything western that I've held in stores or in friends and families kitchens(including big brands like Wusthof, Henckels, etc).
Use - It is very light and well balanced. The edge is very finely ground. I've not had to sharpen it yet, but the blade is already thin and then tapers from the spine all the way to the edge. This knife truly *cuts* material. When cutting something like a potato with a western chef's knife it feels like you're splitting it, like an axe through a log. With this knife you can feel it slicing through the material like a laser beam, its breathtaking.
Maintenance - We clean the knife after each use, though a few times my wife has left it overnight with material on it. Even with this abuse it only has the every so slightest golden patina on the edge only visible under bright light. I very much look forward to seeing how beautiful the carbon steel core looks after a year or two. I have not had to sharpen it yet, but assume like most all Japanese carbon steel knives it will be easy to apex and deburr thanks to the pureness of their steel and consistent heat treatment.
tl;dr This thing is a lightsaber, just buy it.
This knife is definitely worth the price and maybe more. So far it is holding its edge, even after cutting on some not so nice surfaces, and one of the better knives I have bought recently at this price. I am definitely enjoying and look forward continuing to see how well it will hold up especially after one of my previous knives I purchased from here, the handle busted after some usage.
I couldn't have asked for a better knife... unless I were to pay more than double the price. This is a steal! Loved it since the first moment I had it in my hands. It is on the smaller side, but it's just the right size for me cause I have small hands and don't like big knives. Perfect balance, light, and really sharp. The pictures in the listing are exactly what you get; no need to add more.