11/08/2026
【 山脇刃物 池田 美和 ｜ 白一鋼水本燒 富士山月 先丸柳刃 30cm 三銀卷 】
🔗 實體展示影片：https://youtu.be/Nx-O1YgITlA
─── 規格詳情 ───
❀ 抗鏽表現： 易鏽
尺寸｜30 cm
刀款 先丸柳刃
厚度約 4 mm
面寬約 3.1 cm
重量約 237 g 刀條
❀ 柄材 ：多款柄材可供選擇，歡迎私訊小編挑選您喜歡的款式！
❀ 鞘：可量刀訂製▪️多種材質可選▪️詳洽美麗的小編~
☆ 賣場價 $69,800
▫️鍛造師：池田 美和 Ikeda
▫️鍛造燒入製法：火造单相臨界硬差本燒 A甲型焼入方 富士波刃文
▫️刃付師：五十嵐 宣
▫️刃付方法：三面鏡面研磨 二面 富士波刃文 浮かし技法 月影付与
▫️製作總指揮：山脇 山人
▫️製造日：令和 8年 3月 8日 鍛造上がり
令和 8年 5月 27日 研ぎ上がり
─── 核心鋼材▪️白一鋼 ▪️水本燒 ───
▸本燒採高碳鋼鍛造，非一般和包丁的軟鐵硬鋼複合結構，製作難度極高
▸工藝源自日本武士刀鍛造技術，需反覆加熱、鍛打與整形，極考驗刀匠功力
▸淬火時以砂土覆蓋刀身，僅刀刃急冷硬化，形成如日本刀般的刃紋
▸刀刃硬利持久，刀背韌性十足，兼具鋒利與耐用
▸淬火稍有差池即可能變形、開裂甚至報廢，成功率極低，僅少數頂尖刀匠能駕馭
▸不僅鋒利出眾，獨特刃紋與鍛造痕跡更具藝術美感，堪稱頂級廚刀代表
─── 職人靈魂▪️山脇刃物 ───
▸ 堺市知名老字號刀具商
▸ 整合鍛造師、刃付師與製作總監，確保刀具品質與一致性
▸ 與傳統工藝名匠合作，專精本燒、水本燒等高階刀款
─── 職人靈魂▪️池田美和 ───
▸ 創立「池田鍛錬所」，現任堺打刃物傳統工藝師協會顧問
▸ 擅長水本燒與墨流し工藝
▸ 以展現富士山波紋的「富士波」刃文聞名
▸ 作品兼具藝術價值與實用性，被視為收藏級與專業級刀具代表
───刀款介紹 (Knife Model Introduction)▪️先丸 ───
▸ 日式刀具，主要用於切魚片、製作壽司與刺身
▸ 結合 Sakimaru（錐形刀尖）與 Takohiki（直刃長刀）的設計特色
▸ 適合精細切割與高精度操作
▸ 特別擅長切出均勻、極薄的魚片
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☆【 保養注意事項 】
碳鋼材質易氧化，表面徹底乾燥後，請務必於刀刃均勻薄塗一 層食品級保養油（如山茶花油或白礦油），以阻絕濕氣、防止鏽蝕。
☆【 專業售後維護 】
店內提供專業廚刀研磨服務，確保您的愛刀隨時處於巔峰狀態。
⚠️ 避免極端硬物 ⚠️
嚴禁劈砍冷凍食材或堅硬骨骼，以防刀刃結構受損、崩口或缺角。
⚠️ 禁止機洗烘乾 ⚠️
請勿使用洗碗機或烘碗機處理，高溫與強效洗劑將破壞刀體與柄材。
⚠️ 標準清潔流程 ⚠️
使用後請以溫水手洗，並立即以乾布或軟毛巾徹底擦乾，收納於通風乾燥處。
❁【關於外觀製程痕跡之退換貨標準】
本店販售之高階廚刀皆為原廠正品。因製程包含手工研磨、開鋒及刀鞘密合度測試，刀面留有些許微細劃痕為「原廠出廠之正常狀態」，非品質暇疵。出貨前我們皆會嚴格把關，完美主義者下單前請三思。
❁【貼心提醒】
本商品皆為實物拍攝，但因拍攝光線、角度、或各品牌螢幕顯示器設定不同，照片與實品可能存在些許色差。對色差極為敏銳的買家請斟酌下單，商品顏色皆以收到之實物為主。
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🔗 IG 主頁連結：查看更多職人作品與商城
🌸 官方LINE ： https://lin.ee/iavqMBO
🌸 官方網站：https://www.nakato.co/
🌸 入坑專線 : 0986-068950
📍 台灣▫️台中
📢日本專業料理刀、切片刀，職人專用，融合廚房美學與割烹工藝，屬於專業廚房料理及餐飲用具，非武器或管制品，符合平台廚房用品規範。
#中刀刀具網
#中磨刀廚刀砥石買賣
#台中買刀推薦 google 好評
#廚房料理刀具
#日本專業料理刀
#割烹
's Knife
/master
照片皆為實品拍攝，請勿盜圖
【 Yamawaki Hamono Ikeda Yoshikazu ｜ Shirogami No.1 Mizu-Honyaki Mt. Fuji & Moon Sakimaru Yanagiba 30cm Triple Silver Ring 】
🔗 Physical Product Display Video: https://youtu.be/Nx-O1YgITlA
─── Specifications & Details ───
❀ Rust Resistance: Prone to rust
Size ｜ 30 cm
Knife Style ｜ Sakimaru Yanagiba
Thickness ｜ Approx. 4 mm
Blade Width ｜ Approx. 3.1 cm
Weight ｜ Approx. 237 g (Blade only)
❀ Handle Material: A wide variety of handle materials are available for selection. Feel free to PM our customer service to choose your favorite style!
❀ Saya (Sheath): Custom-made to fit the knife ▪️ Multiple materials available ▪️ Contact our lovely customer service for details~
☆ Store Price $69,800
▫️Blacksmith: Ikeda Yoshikazu Ikeda
▫️Forging & Quenching Method: Hizukuri Single-Phase Critical Hardness Difference Honyaki A-Kou Type Quenching Method Fuji Nami Hamon
▫️Sharpening Master: Igarashi Sen
▫️Sharpening Method: Three-Sided Mirror Polish Two-Sided Fuji Nami Hamon Floating Technique Tsukiyo (Moon Shadow) Effect Applied
▫️Production Executive Director: Yamawaki Yamato
▫️Manufacturing Date: Reiwa Year 8, March 8th (Forging Completed)
Reiwa Year 8, May 27th (Sharpening Completed)
─── Core Steel ▪️ Shirogami No.1 Steel ▪️ Mizu-Honyaki ───
▸ Honyaki is forged from mono-high-carbon steel, unlike the composite structure of soft iron and hard steel in general Wa-bocho; the craftsmanship required is extremely high.
▸ The craftsmanship originates from Japanese samurai sword forging techniques, requiring repeated heating, hammering, and shaping, which severely tests the swordsmith's skill.
▸ Clay is applied to the blade during quenching so that only the edge cools rapidly and hardens, creating a hamon line just like a Japanese sword.
▸ The edge is sharp, hard, and long-lasting, while the spine remains tough, achieving both extreme sharpness and durability.
▸ Any slight mishap during quenching can lead to warping, cracking, or complete scrapping; the success rate is extremely low, and only a few top bladesmiths can master it.
▸ Not only is it exceptionally sharp, but its unique hamon line and forging marks also possess artistic aesthetic beauty, making it a true representative of top-tier kitchen knives.
─── Artisan Soul ▪️ Yamawaki Hamono ───
▸ A well-known long-standing knife merchant in Sakai City.
▸ Integrates blacksmiths, sharpening artisans, and production directors to ensure knife quality and consistency.
▸ Collaborates with Traditional Craft Master Artisans, specializing in high-end knife styles such as Honyaki and Mizu-Honyaki.
─── Artisan Soul ▪️ Ikeda Yoshikazu ───
▸ Founded "Ikeda Forging Workshop," currently serving as advisor to the Sakai Uchihamono Traditional Craftsmen Association.
▸ Master in Mizu-Honyaki and Suminagashi (Damascus) craftsmanship.
▸ Famous for the "Fuji Nami" hamon pattern that displays the silhouette of Mt. Fuji with wave patterns.
▸ Works combine artistic value with practicality, regarded as benchmarks for both collection-grade and professional-grade knives.
─── Knife Style Intro ▪️ Sakimaru ───
▸ Traditional Japanese knife style, primarily used for slicing fish, making sushi, and sashimi.
▸ Combines design features of Sakimaru (crescent/katana-tip shape) and Takohiki (straight-edged long blade).
▸ Suitable for delicate slicing and high-precision operations.
▸ Exceptionally excels at slicing uniform, ultra-thin fish fillets.
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☆【 Maintenance Precautions 】
Carbon steel oxidizes easily. After the surface is thoroughly dried, please be sure to apply a thin, even coat of food-grade maintenance oil (such as camellia oil or white mineral oil) on the blade to block moisture and prevent corrosion.
☆【 Professional After-Sales Service 】
In-store professional kitchen knife sharpening services are provided to ensure your beloved blade stays in peak condition at all times.
⚠️ Avoid Extreme Hard Objects ⚠️
Strictly prohibit chopping frozen ingredients or hard bones to prevent blade structure damage, chipping, or denting.
⚠️ Do Not Machine Wash or Tumble Dry ⚠️
Do not use dishwashers or dish dryers; high temperatures and aggressive detergents will ruin the blade body and handle material.
⚠️ Standard Cleaning Process ⚠️
Hand-wash with warm water after use, and immediately dry thoroughly with a dry cloth or soft towel. Store in a cool, dry place.
❁【 Return & Exchange Standards Regarding Appearance & Craft Marks 】
All high-end kitchen knives sold in our shop are genuine original products. As the manufacturing process involves hand grinding, edge opening, and knife sheath fit testing, minor fine scratches left on the blade surface are "normal conditions from the original factory" and not quality defects. We strictly check quality before shipping; perfectionists please think twice before placing an order.
❁【 Friendly Reminder 】
All product photos are taken from real items. However, due to shooting lighting, angles, or screen settings on different display brands, slight color variations between the photos and actual products may exist. Buyers sensitive to color differences please order carefully; product colors are subject to the actual item received.
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🔗 IG Homepage Link: Check out more artisan works and online store
🌸 Official LINE: https://lin.ee/iavqMBO
🌸 Official Website: https://www.nakato.co/
🌸 Hotline: 0986-068950
📍 Taiwan ▪️ Taichung
📢 Japanese professional culinary knives/slicing knives for professional use. Combining kitchen aesthetics with Kappo craftsmanship, these belong to professional kitchen culinary and catering equipment, not weapons or regulated items, compliant with platform kitchenware regulations.
's Knife
/master
All photos are taken from actual products; do not steal or misuse images.
