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Takayuki Shibata Tinker Classic Battleship 210mm (1) w/ Magnetic Saya

Takayuki Shibata Tinker Classic Battleship 210mm (1) w/ Magnetic Saya

€498,95

Battleship 切付牛刀 (1)
鋼芯 Core Steel: 超青鋼 Aogami Super
硬度 Hardness: ~HRC63
夾鋼 Cladding: 不鏽鋼 Stainless
刀刃結構 Bevel: 雙刃 Double
總長 Full Length: ~358mm
刃長 Blade Length: ~208mm
刃高 Heel Height: ~48mm
背厚 Spine Thickness: ~5.1~1.9mm
重量 Weight: ~201g
手柄 Handle: 黑檀八角柄 Ebony Octagonal
刀鞘 Saya: 磁吸楓木刀鞘 Magnetic Maple 

Tinker Classic 系列
由安立打刃物五代目傳統工藝士池田拓視鍛造,研磨達人柴田崇行設計及研磨。厚實的刀背筆直的由手柄一直漸薄至刀尖前約3cm,整把刀的重量分佈得宜,平衡感優越,是極佳的鍛造刀。

Art over Beauty是柴田崇行的設計理念,外觀不是一切,他覺得刀具的使用體驗才是最重要的一環。所以他保留了黑打表面的粗糙感,以減少刀身與食材之間的張力,使切割更流暢。出廠前柴田San已經把刃面手研一次,待用家日後自行研磨的時候會輕鬆一點。

磁吸刀鞘由吾二鞘所逐一訂製,除了貼身之外還不用再怕遺失鞘釘了。

Forged by fifth-generation Anryu Knives Master Takumi Ikeda and finished by Master Sharpener Takayuki Shibata, these knives feature a beautiful distal taper from the handle all the way to the tip. The weight distribution is superb, making them exceptionally well-balanced. They are truly the definition of a well-forged knife.

"Art over Beauty" is Shibata-san’s design philosophy; to him, aesthetics are not everything. He believes the user experience is paramount. Therefore, he kept the rustic kurouchi finish to reduce friction between the blade and ingredients, resulting in a smoother cut. Shibata San also hand-polished the bevel on these knives, ensuring the user can resharpen the knife with ease in the future.

The magnetic sayas are custom made one by one by 吾二鞘所 in Taiwan. Not only do they fit perfectly, you don't need to worry about losing the pin anymore!

Steel Info

Stainless Steel

Stainless steel offers strong rust resistance and is relatively easy to maintain, making it ideal for both home kitchens and busy professional environments. However, stainless steel is not completely rust-proof. Exposure to high humidity over extended time can still corrode the steel. After cleaning, please dry the blade immediately and ensure it is completely dry before storage. 

Carbon Steel

Carbon steel generally contains little or no chromium, which makes it less resistant to rust. It is recommended to keep a slightly damp towel handy to wipe the blade regularly during use to maintain cleanliness. Before storage, apply a thin coat of knife oil to help prevent rust. Over time, a natural patina will form, turning the blade grey blue-ish. It actually helps protect the blade from corrosion. 

Nowadays, many carbon steel knives feature stainless steel cladding. In these cases, only the exposed cutting edge and spine require extra attention. However, if the cladding is made of soft iron, the entire knife remains susceptible to rust and should be handled with care.

 The table below provides a simple classification of stainless steel and carbon steel

 

Stainless Steel

Carbon Steel

Hardness <HRC60

440C, MV

SK

AUS-6, AUS-8

 

Hardness HRC60-63

AUS-10

Shirogami (White 1, White 2)

Hyper MV

Aogami (Blue Super, Blue 1, Blue 2)

Cobalt Special, Coreless

 

Swedish Steel

 

Ginsan (Silver 3)

 

VG-1, VG-2, VG-5, VG-7, VG-10, VG XEOS, VG10W

 

ATS-34, ATS-314

 

SLD*, SKD-12*

 

SG-2, SRS-13

 

Hardness >HRC63

SPG STRIX

Chromax

ZDP189

HAP40

*These steels contain slightly less chromium and are often referred to as semi-stainless, yet still offer good corrosion resistance.

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