堺牙月 VG10 大馬士革 和牛刀 21cm 欅木合板八角柄

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⚡️堺牙月 VG10 大馬士革 和牛刀 21cm 欅木合板八角柄⚡
🔥品 牌 (Brand) : #堺牙月 #Sakaikitsuki
🔪Youtube(實體刀展示影片) :    • 堺牙月 VG10 大馬士革 和牛刀 21cm 欅木合板八角柄  
🔪刀 款 (Knife Type) : 和牛刀
🔪鋼 材 (Steel) : VG10 大馬士革
🔪抗銹程度 (Rust Resistance)：強
🔪規 格 (Size) : 21cm
🔪柄 材 (Handle) : 欅木合板八角柄
🔪鞘 (saya) : 另有加購優惠~ (多款材質可供挑選)
🔪厚 度 (Thickness) : 約3.3mm
🔪面 寬 (Blade Width) : 約4.5cm
🔪重 量 (Weight) : 約160g
⚡賣場價 $6780
🌟分享此貼文截圖私訊給美麗的小編購買另有優惠價格❗
⭕️雖然不銹鋼具有良好的抗腐蝕性，但在潮濕、鹽分高或受損的情況下，仍可能會生銹，建議保持乾燥並定期清潔保養。
品牌介紹 (Brand Introduction)：
⭕☽ 堺牙月 さかい きつき：如牙齒般堅硬銳利 如月亮般皎潔如鏡，是對品牌初衷最好的詮釋。牙月，代表著堅硬與純潔，象徵著這些刀具能在廚房中，如同明月在夜空中一般，散發出獨特的光芒。
「堺牙月」不僅是一個刀具品牌，更是一座橋梁，連接著古老和現代，東方和西方。由日本各地知名刀廠打造，從歷史悠久的堺市到技藝精湛的關市，再到有700年歷史的日本越前福井和有著獨立刀匠的福岡…等的匠人手工打造，他們將自己對刀鍛造藝術的熱愛和對完美的追求，融入到每一次敲打、每一次磨練中。
它讓世界見證了日本刀鍛造藝術的偉大，更讓每一個使用它的人，都能在切割食材的每一刻，感受到那份源遠流長的傳統與匠心。
鋼材介紹 (Material Introduction)：
⭕️VG-10 : 化學成分：碳 (C)：約 1.0%、鉻 (Cr)：約 15.0%、钒 (V)：約 0.2–0.3%、钼 (Mo)：約 1.0%、鈷 (Co)：約 1.5%。這些元素的組合在保持硬度和抗腐蝕性方面表現出色。特別是鈷和釩的添加，進一步增強了鋼材的耐磨性和刃口保持力。硬度在 HRC 60–62 之間，這使得它能夠長時間保持銳利度，同時仍然保有一定的韌性。高鉻含量賦予 VG10 出色的抗腐蝕性能，非常適合廚房環境中的濕潤和酸性條件。
刀款介紹 (Knife Model Introduction)：
⭕️和牛刀：是一種源自日本的專業廚師刀具。它主要用於切割、刨片和整理牛肉，尤其是高級和牛。這種刀具的刀刃通常較長，可以實現整齊且連續的切片，非常適合處理大塊的肉類。和牛刀的刀刃設計對於精確切割非常有幫助，能夠保持肉質的完整性和美觀。它不僅適用於專業廚師，在家庭廚房中也越來越受到喜愛，特別是對於需要精細處理肉類的料理愛好者。和牛刀的手柄和刀刃材料也多樣，常見的材料包括不銹鋼和高碳鋼，手柄則可能使用木材或復合材料製成，以提供舒適和穩定的握持感。


⚡️Sakai Kitsuki VG10 Damascus Wagyu Chef’s Knife 21cm Keyaki Wood Octagonal Handle⚡
🔥Brand: #SakaiKitsuki
🔪Youtube (Demo Video):    • 堺牙月 VG10 大馬士革 和牛刀 21cm 欅木合板八角柄  
🔪Knife Type: Wagyu Chef’s Knife
🔪Steel: VG10 Damascus
🔪Rust Resistance: Strong
🔪Size: 21cm
🔪Handle: Keyaki (Zelkova) Wood Octagonal Handle
🔪Saya: Optional add-on (various materials available)
🔪Thickness: ≈3.3mm
🔪Blade Width: ≈4.5cm
🔪Weight: ≈160g
Brand Introduction
☽ Sakai Kitsuki (さかい きつき): “As sharp as a tooth, as bright as the moon.” This phrase perfectly represents the brand’s original philosophy.
“Kitsuki” stands for hardness and purity, symbolizing knives that shine in the kitchen like the moon in the night sky.
Sakai Kitsuki is not merely a knife brand — it is a bridge connecting the ancient and the modern, East and West.
Each knife is handcrafted by renowned Japanese artisans from various traditional knife-making regions, from the historic city of Sakai to Seki, Echizen (Fukui) with over 700 years of history, and Fukuoka’s independent blacksmiths.
Their passion for the art of forging and their pursuit of perfection are infused into every hammer strike and polish.
Through their craftsmanship, Sakai Kitsuki allows the world to experience the beauty and precision of Japanese blade-making tradition.
Material Introduction
VG10 Steel: Composition — Carbon (C): ≈1.0%, Chromium (Cr): ≈15.0%, Vanadium (V): ≈0.2–0.3%, Molybdenum (Mo): ≈1.0%, Cobalt (Co): ≈1.5%.
This combination offers excellent hardness and corrosion resistance.
The addition of cobalt and vanadium enhances wear resistance and edge retention.
With a hardness of HRC 60–62, VG10 maintains sharpness for long periods while preserving toughness.
Its high chromium content gives it superior rust resistance, ideal for humid or acidic kitchen environments.
Knife Model Introduction
The Wagyu Chef’s Knife is a Japanese-style professional kitchen knife primarily designed for slicing, trimming, and preparing beef, especially premium Wagyu.
Its long blade allows for smooth, continuous cuts — perfect for handling large portions of meat while maintaining clean, even slices.
This blade design provides high precision, preserving both the integrity and appearance of the meat.
Suitable for professional chefs and home cooking enthusiasts alike, the Wagyu knife excels in fine meat preparation.
Handles and blade materials vary, with common options including stainless or high-carbon steels and wooden or composite handles for stability and comfort.