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產品 Product
職人手工鍛造 × SG-2 粉末鋼 × 槌目仕上
輕薄銳利 × 高硬度設定 × 實戰派菜切刀
來自越前打刃物匠人 加藤義實（Yoshimi Kato） 之作，
「彪」系列以高性能粉末鋼為核心，
搭配細緻槌目刀面與俐落平直刃線，
是一把外型漂亮、實戰效率極高的 170mm 菜切（Nakiri）。
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高階不鏽粉末鋼材，
晶粒細緻、硬度高、保鋒力優秀。
✔ 鋒利度極高
✔ 持刃時間長
✔ 不鏽鋼系，日常保養壓力低
✔ 切感乾脆、回饋清晰
高硬度設定，
俐落切入、斷面乾淨，
細緻蔬菜處理表現出色。
刀面帶有立體槌紋，
兼具視覺張力與減少食材貼附效果。
實戰與美感兼顧。
菜切為純蔬菜專門刀型，
平直刃線設計，適合直上直下切法與推切。
✔ 大量蔬菜處理
✔ 根莖類切片
✔ 葉菜整齊切斷
✔ 不留尾刀、斷面乾淨
菜切不強調穿刺，
重點在於「穩定垂直切削效率」。
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・刃長：170mm
・實際刃長：170mm
・刃厚：約 1.8mm（薄刃設定）
・刃寬：約 5.2cm（寬刃設計）
・柄長：約 135mm
・展示柄材：黑檀木 × 上下黑水牛角口輪 × 三鎳銀
・重量：約 196g ±
🔪 刀鞘：可加購訂製
（鐵刀木／花梨木／黑檀木 等依材質報價）
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🔹 刀具售價：NT$ 9,500
🔹 訂製刀鞘：依材質與規格另行報價
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✔ SG-2 粉末鋼高保鋒力
✔ 1.8mm 薄刃設定，切入俐落乾淨
✔ 5.2cm 寬刃，鏟料與穩定性佳
✔ 槌目紋理立體、減少食材沾附
✔ 170mm 黃金尺寸，專門處理蔬菜效率極高
這把屬於「效率派」設定，
不是萬用折衷款，
而是——
專心把菜切到極致乾淨的那種設定。
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🔪 刀鞘：可加購訂製
花梨木／鐵刀木 × 黑檀口輪
👉 NT$ 7,000
一體黑檀木
👉 NT$ 7,500
黑檀木 × 白牛角（+NT$300）
👉 NT$ 8,500
楓木仿象牙／橄欖木雙可麗奈圈／
黑柿木雙白牛角圈／綠檀木雙白牛角圈
👉 NT$ 8,900
三鎳銀柄
👉 NT$ 9,500 起
三純銀柄／總銅口輪／總銀口輪
➜ 價格另計（私訊）
🔗 刀柄圖鑑相簿
👉 https://hexin-hang.com/album.php
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・請勿切冷凍食材或剁骨
・使用後以清水（可搭配洗碗精）與海綿清洗，並立即擦乾
・建議使用磨刀石維持鋒利
・請勿使用洗碗機或烘碗機
・避免高溫或火源
・即使是不鏽鋼，保養不當仍可能生鏽
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📩 現貨在店｜可協助
✔ 更換刀柄
✔ 訂製刀鞘
✔ 實刀照片與重量確認
如果你在找一把
高硬度、薄刃、斷面乾淨、蔬菜處理效率高的專門菜切，
這把 加藤義實 SG-2 槌目 170mm，
屬於一用就會知道差異的那種設定。
🔥 In Stock｜Echizen Forged Blade 🔥
🔪 Yoshimi Kato 「彪」SG2 Powder Steel Tsuchime Nakiri 170mm
Hand-forged craftsmanship × SG2 powder steel × Hammered finish
Light, thin, high-hardness setup — built for serious vegetable work.
From Echizen’s renowned artisan Yoshimi Kato,
the “Hyō” series focuses on high-performance powder steel,
paired with a refined hammered (Tsuchime) finish and clean, flat edge geometry.
A 170mm Nakiri that looks refined —
and performs even better.
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High-end stainless powder metallurgy steel
with extremely fine grain structure and excellent edge retention.
✔ Exceptional sharpness
✔ Long edge life
✔ Stainless — low maintenance
✔ Crisp cutting feedback
Hardness: Approx. HRC 63 ±
High hardness configuration means
clean entry, precise cuts, and beautiful vegetable cross-sections.
Three-dimensional hammered pattern
adds visual depth while helping reduce food sticking.
Performance × Aesthetics — balanced properly.
Nakiri is a dedicated vegetable knife.
Flat edge profile designed for push cutting and vertical chopping.
✔ High-volume vegetable prep
✔ Root vegetable slicing
✔ Clean leafy green cuts
✔ No accordion “tailing”
Not designed for piercing —
built purely for stable, vertical cutting efficiency.
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Blade Length: 170mm
Spine Thickness: Approx. 1.8mm (thin grind)
Blade Height: Approx. 5.2cm (tall profile)
Handle Length: Approx. 135mm
Weight: Approx. 196g ±
Handle (display configuration):
Ebony × Double Black Buffalo Horn Ferrules × Triple Nickel Silver spacers
Saya: Custom optional (Ironwood / Quince / Ebony — quoted separately)
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Knife: NT$ 9,500
Custom Saya: Quoted separately by material
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✔ SG2 powder steel — high edge retention
✔ 1.8mm thin grind — crisp and clean entry
✔ 5.2cm tall blade — excellent board stability & food transfer
✔ Hammered texture reduces sticking
✔ 170mm “golden size” for serious vegetable work
This is not a compromise-all-purpose knife.
It’s tuned for one thing:
Cut vegetables extremely cleanly.
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🔪 Custom Saya available
Handle upgrade reference pricing:
Quince / Ironwood × Ebony ferrule
→ NT$ 7,000
Full Ebony
→ NT$ 7,500
Ebony × White Buffalo (+NT$300)
→ NT$ 8,500
Maple Ivory-style / Olive × Corian /
Black Persimmon × Double White Buffalo /
Green Sandalwood × Double White Buffalo
→ NT$ 8,900
Triple Nickel Silver handle
→ From NT$ 9,500
Sterling silver / full copper / full silver ferrules
→ Custom quote (message for details)
Handle gallery:
https://hexin-hang.com/album.php
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• Do not cut frozen food or bones
• Hand wash with sponge and dry immediately
• Maintain edge with whetstones
• Avoid dishwasher and high heat
• Even stainless steel can rust if neglected
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📩 In stock now — available in-store
We can assist with:
✔ Handle replacement
✔ Custom saya
✔ Actual weight confirmation & detailed photos
If you’re looking for a
high-hardness, thin-ground, clean-cutting vegetable specialist,
this Yoshimi Kato SG2 Tsuchime Nakiri 170mm
is one of those knives you immediately feel the difference with.
