Takeshi Saji
Takeshi Saji R2/SG2 黑色大馬士革 240 毫米 Kiritsuke Gyuto 帶鐵木手柄
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這款Kiritsuke Gyuto 由越前鐵匠 Takeshi Saji 使用 R2/SG2 鋼手工製作而成,並經過 63 HRC 熱處理。刀片採用黑色蝕刻(黑色素)大馬士革飾面,延伸至研磨處,形成美麗的墨流圖案,並搭配精美拋光的鐵木手柄。在鍛造、熱處理和研磨方面,著名的 Saji 品質以及刀刃的薄度使這把刀成為卓越的切割性能。
規格:
- 產地(產地):日本福井縣越前市
- 品牌: 佐治武
- 工匠:佐治武
- 刀具類型:切附牛刀
- 刀刃
- 建築:聖邁
- 研磨:雙刃刀片(50/50研磨)
- Hagane(芯鋼):R2/SG2
- Jigane(覆層):不鏽鋼
- 硬度:63HRC
- 手工鍛造、手工打磨、手工打磨
- 刀片表面處理:
- 大馬士革
- 黑體(黑色蝕刻)
- 刀刃長度:210毫米(8.2吋)/240毫米(9.4吋)
- 刀片高度(跟部):49mm / 50mm
- 書脊厚度
- 鞋跟上方:2.1mm / 2.5mm
- 中:1.9mm / 2.0mm
- 處理
- 形狀: 西式
- 材質:沙漠鐵木
- 抱枕:不鏽鋼
- 長度:124毫米/132毫米
- 總長度:343mm / 378mm
- 重量:235公克(8.29盎司)/268公克(9.45盎司)
- 手鑿痕:日文漢字「 Saji Made 」(喬治亞)
- 裝在 Saji 木盒中。
關於喬治亞武士
佐治大師是福井縣武生市的第三代鐵匠,44歲就獲得了傳統刀具工匠認證。 ,通常搭配獨特的訂製刀柄,例如手工製作的鐵木刀柄。佐治大師已成為獵刀製作領域的傳奇人物,對精細加工有著獨特的眼光,並且不斷創新,為刀具帶來新的外觀。
關心:
用柔軟的海綿清洗並擦乾,使用後安全存放。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 am very pleased with so many things about this particular knife. The black Damascus finish is truly eye catching. The finish on the knife is great. It is sharp out of the box. And most importantly, how comfortable it feels in my hand and its great balance. I figured the ironwood handle would be dense and add weight to the that end of the knife. The handle is quite comfortable. This knife will be one of my kitchen regulars/
This is an absolutely gorgeous knife and very comfortable to use. With the full tang, bolster and Western style handle, it has a nice heft to the knife and a great balance point. I would probably classify this as a workhorse knife versus a laser. Minor item - while the knife is sharp, it is not super sharp. I am going to refine the edge on a whetstone, polishing stone and strop to see if I can get it super sharp (which I think I can). Overall super happy with the purchase and this is getting daily use.
Regarding the sharpness, actually some craftsmen opt not to have the blade sharpened to the extreme, because they rather leave an option for customers to sharpen the edge to the sharpness they prefer - not everyone prefer having their knives razor sharp. What’s important for a sleek cutting performance is the steel quality and the edge geometry (tapering) instead - you can have a knife with a very sharp edge but cuts terribly.