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Hatsukokoro  |  庫存單位: HT-AKT-B2KU-GT220-BC

初心 Aokitae Blue 2 黑打 牛刀 210mm 黑查卡木柄

正常價格 $179.95

可在Crows Nest取貨

通常會在 24 小時內準備就緒

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line 初心 Aokitae 青紙二號 黑打
Profile 牛刀 / 主廚刀
Bevel Type 雙刃
Weight 176 g | 6.2 oz
Edge Length 215 mm | 8 15/32″
Heel Height 50 mm | 1 31/32″
Width @ Heel 2.8 mm | 7/64″
Width @ Mid 1.6 mm | 1/16″
Width @ 1cm from Tip 1.2 mm | 3/64″
Steel 青二 / 青紙二號 | 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 兵庫
Best for
  • 愛好者
  • 學生
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Aokitae(青鍛, Blue forge) is a seemingly familiar line, this forged lineup falls into that “classy” category, reserved for people who like to discover the most authentic way of building knife in Japan: Sanmai structure, carbon core with iron cladding, hand forged taper and the iconic kurouchi finish.

    Speaking of feeling familiar, the Aokitae bears a look that is very close to the Aosagi series - a Sakai-produced blue 2 line with Kurouchi finish. Judging from the rather clean finish and restrained forging texture, this might be the product of Sakai, likely of the same origin as the Aosagi. As the name suggests, the Aokitae is forged, which gives it reduction in spine thickness and weight compared to the non-tapered Aosagi. The weight change on paper may not look big, yet the feeling in hand is quite noticeable. The Aosagi line has a strong tip heavy balance, but as Aokitae has the material removed at its front, the change in balance is significant. For those who may think the Aosagi is too unwieldy but like the build and finish, Aokitae is the new alternative with a more nimble control.

    Despite the change in spine thickness, this line retains a well executed sharpening. There is almost no visible secondary bevel, which means the thickness of the primary bevel is reduced to nearly nothing, an experienced knife nerd would know without touching, this knife would have excellent entry upon any food. This paired with the now thinner blade and mild convex, offering less cutting resistance and decent food release.

    If there is a downside to be talked about with this blade, it would be the traditional construction using soft iron as the cladding for the Blue 2 steel core. As the iron is easier to work with for blacksmiths, costs less and develops a beautiful Kurouchi more easily than stainless cladding, they are commonly chosen for forged products with a raw finish. But as both the core and cladding don’t have enough chromium content to resist oxidation, this type of knife demands a high level of attention to not corrode in usage.

    Although attention-demanding, the Aokitae have positioned itself well in the sub-200 AUD price range. It can either be an interesting toy for carbon steel lovers and polishing enthusiasts, or a classic-look and good-performing blade for people who want to attempt carbon steel for the first time.

    Pros Cons
    • 刃後極薄
    • 預算友善
    • 容易生鏽
    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

    初志心

    「初心」這個品牌與日本廚刀產業有深度合作。透過與全日本的刀匠及製造商協作,他們設計並推出了涵蓋各種價位、極具性價比的多元刀具系列。其資源整合能力使他們與刀匠建立了堅實關係,越來越多刀匠願意將作品送到尼崎,並由他們配送到世界各地。

    • Profile: 牛刀

      主廚刀

      日本廚師刀被稱為牛刀(牛刀 ぎゅうとう),字面意思是「牛肉刀」。其刀身類似法式廚師刀的較平直版本。日本刀具因刀刃角度銳利及鋼材硬度高(有時超過洛氏硬度60 HRC)而聞名。典型的西式廚師刀開刃角度為20-22°,而日本牛刀通常更銳利,為15-18°(甚至更低),因此需要更硬、更脆的鋼材。近年來,日本牛刀在西方廚師中日益受歡迎。

      現代廚師刀是一把多功能刀,設計上能勝任各種廚房任務,而非專精於某一項。它可用於剁碎、切片、切菜、切肉及分割大塊肉。

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    • Steel: 青二 / 青紙二號

      青紙二號鋼,又稱青鋼二號,是日立金屬株式會社生產的優質高碳鋼,於白紙二號鋼基礎上添加鉻與鎢元素。這樣的改良提升了鋼材的韌性並產生堅硬的碳化物分子,大幅增強持鋒性。雖然其鋒利度與白紙二號鋼相當,但青紙二號鋼在保持鋒利度方面略勝一籌。

      因其多功能性,青紙二號鋼廣受歡迎,並以易於研磨和強韌抗崩口著稱,非常適合首次接觸青紙鋼刀具的使用者。含碳量為1.0–1.2%,洛氏硬度通常達62–63 HRC,是評價青紙鋼刀具的標準參考。

      Manufacturer:

      • 日立特殊鋼,日本

      Nature: 碳鋼

      Hardness: 61- 63

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    • Construction: 三枚夾-軟鐵夾鋼

      三枚夾鐵是一種傳統日本刀具製作技術,將一層硬鋼芯夾在兩層較軟的鐵或鋼之間。這種結構融合了高碳鋼的優異保刃性與鋒利度,以及外層軟鐵帶來的耐用性與易於保養。三枚結構讓刀具兼具彈性與抗斷裂性,非常適合精細切割工作。較軟的外層也讓刀具更容易研磨,並隨時間產生獨特的氧化色澤,增添美感。雖然三枚夾鐵刀具需細心養護以防生鏽,但其卓越表現與獨特外觀,讓這種結構成為日本刀具的一大特色。

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    • Finish: 黑打

      黑打是指許多傳統日本廚刀上可見的粗獷、未拋光刀身表面。這種鍛造師的處理方式以其深色且帶有質感的外觀為特色,乃是在製作過程中保留鋼材鍛造時產生的氧化層。黑打仕上不僅賦予刀具獨特的美感,也有實際效益:它能形成防鏽抗蝕的保護層,並減少食材在切割時黏附於刀身。高品質手工鍛造刀常見此處理手法,強調刀具的職人精神與傳統傳承,使每把刀都獨具個性。

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    • Handle Specs

      Profile: 八角和柄

      Material:

      • 黑查卡特

      黑查卡特木是一種極具價值的木材,以其深沉濃郁的棕黑色澤、細膩紋理及卓越耐久性著稱。經拋光後能展現出精緻質感,突顯其細緻且優雅的木紋。這種木材常用於高級木工製品,包括奢華家具、裝飾品及高級刀柄。

      由黑查卡特木製成的八角和柄具有俐落幾何造型,貼合手型,提升握持感與操作性。黑查卡特木的深色調與天然光澤為刀柄增添一絲高雅與無與倫比的美感,使其不僅是廚刀的實用部件,也是一件藝術品。黑查卡特木的耐用性與穩定性確保刀柄能經受廚房使用的考驗,同時長保美觀。

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