藤次郎 Tojiro 烈風シリーズ粉末鋼 SG2 切付小刀 150mm

商品編號:

FD-1360

NT$ 4,050 ~ 5,050

數量

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產品介紹 Description 照片 Picture

藤次郎 Tojiro 烈風シリーズ粉末鋼 SG2 切付小刀 150mm
紀念藤次郎公司成立60周年，推出全新雙刃切付包丁系列

產品資訊

鋼材：粉末鋼 SG2
柄：柚木八角柄，附 NFC 防偽標籤貼紙
硬度：63 ± HRC
刃付：雙刃（適合右利手與左利手）
鞘：可加購訂製

規格

刃長：150mm
柄長：115mm
刃厚：1.7mm
刃寬：3.1cm
總長：275mm
重量：57g ±

價格

台幣：$4050（贈絨布刀套）
加購訂製柚木鞘：+$1000

產品特色

刀身

採用以粉末高速鋼（SG2）為芯材，結合13鉻不銹鋼作為側材的複合結構。
出色的切削力與耐磨性，長時間保持鋒利度。
刀身經過噴砂處理，呈現微霧面效果，突顯磨光刀紋的對比美感。

手柄

柚木具備高耐水性和抗蟲特性，金褐色木紋極具美感，常用於高級家具。
八角形木柄設計，內部雙層結構，有效防止木柄開裂。

易於使用的「切付型」設計

刀型融合薄刃包丁與柳刃包丁的特點，原單刃設計改為雙刃設計。
適合切分肉類、蔬菜、生魚片，亦可用於切割和挖取等精細料理操作。

Tojiro Reppu Series Powder Steel SG2 Kiritsuke Petty Knife 150mm
Celebrating Tojiro's 60th Anniversary with a New Double-Bevel Kiritsuke Knife Series

Product Information

Steel: Powder Steel SG2
Handle: Teak Octagonal Handle with NFC Anti-Counterfeit Label
Hardness: 63 ± HRC
Edge: Double-bevel (suitable for both right- and left-handed users)
Saya (Sheath): Optional, customizable for an additional cost

Specifications

Blade Length: 150mm
Handle Length: 115mm
Blade Thickness: 1.7mm
Blade Width: 3.1cm
Overall Length: 275mm
Weight: 57g ±

Price

TWD: $4,050 (includes a velvet knife sleeve)
Optional Teak Saya: +$1,000

Product Highlights

Blade

Made with a composite structure featuring SG2 powder high-speed steel as the core and 13-chromium stainless steel as the cladding.
Exceptional sharpness and wear resistance with long-lasting edge retention.
Sandblasted finish creates a subtle matte effect, enhancing the contrast of polished blade patterns.

Handle

Crafted from teak, known for its excellent water resistance, anti-pest properties, and beautiful golden-brown grain, often used in premium furniture.
Octagonal handle with a dual-layer internal structure to prevent cracking.

User-Friendly "Kiritsuke" Design

Combines the features of a thin blade knife and yanagiba knife. Originally a single-bevel design, it has been reimagined as a double-bevel knife.
Ideal for slicing meat, vegetables, sashimi, and also for precision tasks like cutting and scooping.