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全鋼結構 × 輕薄好控 × 精準貼骨
這把是很多人指定的 全鋼 VG-10 骨透（Honesuki），
不走浮誇紋路，而是穩定、好磨、好保養的實戰取向。
145mm 尺寸俐落好控，
專門對應雞肉分解、去骨修筋、精細處理。
無論家庭進階玩家或專業廚房，都能安心上線。
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鋼材：VG-10（V金10號）全鋼結構
硬度：約 HRC 59–60
碳（C）
→ 提升硬度與鋒利度
鉻（Cr 約15%）
→ 優秀抗鏽能力
鉬（Mo）
→ 提升耐久性
鈷（Co 約1.5%）
→ 穩定鋼材結構
釩（V）
→ 細化晶粒、增加耐磨性
✔ 鋒利穩定
✔ 易於研磨
✔ 抗鏽性佳
✔ 日常保養壓力低
✔ 對初學者與專業使用者都友好
全鋼設計優點：
結構單純、受力均勻，研磨手感一致，
沒有夾鋼界線的應力差問題。
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📌 刀刃種類：單刃（右手用）
📌 刀型：骨透（Honesuki）
骨透是日式專門拆解禽類的刀型，
刀尖角度銳利、刀身厚實有力，
能貼骨走刀，精準分離關節與筋膜。
✔ 雞腿分解
✔ 去骨修整
✔ 精細修邊
✔ 小型肉類處理
⚠ 非剁骨刀，不適合硬砍大骨。
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材質：帕卡木（多層疊合 × 樹脂高壓處理）
特性：
✔ 高強度
✔ 高耐水性
✔ 不易變形
✔ 表面平滑、長時間握持舒適
屬於穩定耐用派設定，不挑環境。
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刃長：145 mm
刃寬：約 3.8 cm（最寬處）
刃厚：約 2.1 mm
柄長：135 mm
重量：約 156 g ±
輕量但刀身有支撐感，
屬於「薄中帶挺」的控制型設定。
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👉 NT$ 5,000
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✔ VG-10 全鋼：耐用、好磨、不嬌貴
✔ 145mm 黃金尺寸：貼骨精準
✔ 單刃結構：方向性強、拆肉俐落
✔ 關市製造：加工精細、品質穩定
✔ CP 值高：專業用途卻不浮誇
Hybrid 系列在三昧中屬於
高性價比全鋼實戰款，
是很多人入手日式骨透的安全選擇。
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產地：日本・關市
製造商：丸章工業（Marusho Kogyo）
旗下品牌：
三昧（ZANMAI）
MCUSTA
SILKY
融合傳統刃物工藝與現代精密加工，
走的是理性、實戰派路線。
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📩 現貨供應中
可索取實拍、確認重量與刃況，或直接下單。
如果你想要一把
全鋼、好顧、專門拆雞、方向性強的日式骨透，
這把 三昧 ZANMAI Hybrid VG-10 145mm 很安心。
🔥 In Stock Replenished｜Reliable Full-Steel Performer
🔪 ZANMAI × MCUSTA
Hybrid Splash｜VG-10 Full Steel Honesuki 145mm
Full-steel construction × Lightweight control × Precision along the bone
This is the full-steel VG-10 Honesuki many customers specifically ask for.
No flashy patterns — just stable performance, easy sharpening, and low-maintenance practicality.
The 145mm size offers excellent control,
purpose-built for poultry breakdown, deboning, and tendon trimming.
Suitable for both serious home cooks and professional kitchens.
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Steel: VG-10 (V-Gold No.10) – mono steel construction
Hardness: Approx. HRC 59–60
Composition & Characteristics:
Carbon (C)
→ Enhances hardness and sharpness
Chromium (~15% Cr)
→ Excellent corrosion resistance
Molybdenum (Mo)
→ Improves durability
Cobalt (~1.5% Co)
→ Stabilizes steel structure
Vanadium (V)
→ Refines grain structure, increases wear resistance
✔ Stable sharpness
✔ Easy to sharpen
✔ Strong rust resistance
✔ Low maintenance pressure
✔ Friendly for both beginners and professionals
Advantages of mono-steel construction:
Uniform structure and even stress distribution.
Consistent sharpening feel without cladding transition lines.
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Blade Type: Single bevel (right-handed)
Style: Honesuki (Japanese poultry boning knife)
The Honesuki is specifically designed for poultry breakdown.
With a sharp tip and supportive spine thickness,
it allows precise work along bones and joints.
✔ Chicken breakdown
✔ Deboning
✔ Tendon trimming
✔ Small meat processing
⚠ Not a cleaver — not suitable for heavy bone chopping.
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Material: Pakkawood (layered hardwood × resin compression)
Features:
✔ High strength
✔ Water resistant
✔ Dimensionally stable
✔ Smooth and comfortable for extended use
Durable and reliable — performs well in various kitchen environments.
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Blade Length: 145 mm
Blade Height: Approx. 3.8 cm (widest point)
Spine Thickness: Approx. 2.1 mm
Handle Length: 135 mm
Weight: Approx. 156 g ±
Lightweight with supportive stiffness —
a “thin yet confident” control-oriented profile.
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👉 NT$ 5,000
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✔ VG-10 mono steel — durable, easy to maintain
✔ 145mm golden size — precise along the bone
✔ Single bevel geometry — directional and efficient
✔ Made in Seki, Japan — refined machining quality
✔ Strong value — professional function without overdesign
The Hybrid series represents ZANMAI’s
high value, full-steel practical line —
a safe and smart entry into Japanese Honesuki knives.
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Made in: Seki, Japan
Manufacturer: Marusho Kogyo
Brands under Marusho Kogyo:
ZANMAI
MCUSTA
SILKY
A fusion of traditional Japanese blade philosophy
and modern precision manufacturing — built for real work.
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📩 In stock now
Actual photos, weight confirmation, and edge detail images available upon request.
If you’re looking for a
full-steel, low-maintenance, poultry-focused Japanese Honesuki,
this ZANMAI Hybrid VG-10 145mm is a very reassuring choice.
