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🔥 現貨到店｜久違補貨・而且還是舊價格！
🎌 高橋楠｜一刀齋 虎徹作
🔪 鬼反 青二鋼 本霞｜勘所型 切付柳刃 系列
懂的人看到「虎徹作 × 鬼反 × 勘所型」
就知道這不是隨便的柳刃。
線條狠、骨架實、切感直接——
這就是老派職人系切付柳刃該有的樣子。
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鋼材：青紙二號（Aogami #2）
※ 碳鋼，會生鏽，需正常保養
刀刃：單刃
仕上：本霞（Hon-kasumi）
刀型：勘所型 切付柳刃（鬼反）
→ 青二鋼的鋒利與韌性
→ 搭配鬼反線條，拉切時非常有「走刀感」
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實際刃長：260 mm
刃厚：約 4.2 mm
刃寬：約 3.4 cm
柄長：143 mm
重量：約 225 g
💰 價格：NT$ 14,000
實際刃長：290 mm
刃厚：約 4.6 mm
刃寬：約 3.5 cm
柄長：148 mm
重量：約 256 g
💰 價格：NT$ 15,000
🪵 展示柄材
黑檀木 × 白水牛角口輪
（可升級其他刀柄，歡迎私訊討論）
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刀鞘：可加購訂製
其他刀柄配置：可選（依材質報價）
🔗 刀柄圖鑑相簿
👉 https://hexin-hang.com/album.php
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✔ 一刀齋虎徹作：老派正統、不是量產系
✔ 鬼反 × 勘所型：線條狠，實戰感極強
✔ 青二鋼本霞：切感乾淨、回饋直接
✔ 久違補貨 + 舊價格：現在不拿，後面只會更難
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請勿切冷凍食材或剁骨（剁刀、出刃除外）
使用後請以清水（可搭配洗碗精）與海綿清洗，並立即擦乾
碳鋼刀請於清潔後上防鏽油保養
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
實刀照片細節確認
如果你在找一把
夠老派、夠狠、切感很清楚的切付柳刃，
這批虎徹作，真的不能錯過。
👉 私訊洽詢
🔥 IN STOCK｜Long-Awaited Restock — Still at the Old Price
🎌 Takahashikusu｜Itto-sai Kotetsu
🔪 Oni-sori Aogami #2 · Hon-Kasumi
Kansho-style Kiritsuke Yanagiba Series
If you know what “Kotetsu × Oni-sori × Kansho profile” means,
you already know this isn’t an ordinary yanagiba.
Aggressive lines. Solid backbone. Direct cutting feedback.
This is exactly what a traditional, workhorse kiritsuke yanagiba should feel like.
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Steel: Aogami #2 (Blue #2)
Carbon steel — will patina/rust; proper care required
Edge: Single bevel
Finish: Hon-Kasumi
Profile: Kansho-style Kiritsuke Yanagiba (Oni-sori)
→ The sharpness and toughness of Aogami #2
→ Paired with an Oni-sori curve for exceptional blade travel during pull cuts
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Edge Length: 260 mm
Spine Thickness: ~4.2 mm
Blade Height: ~3.4 cm
Handle Length: 143 mm
Weight: ~225 g
💰 Price: NT$ 14,000
Edge Length: 290 mm
Spine Thickness: ~4.6 mm
Blade Height: ~3.5 cm
Handle Length: 148 mm
Weight: ~256 g
💰 Price: NT$ 15,000
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Ebony × White Buffalo Horn ferrule
(Other handle upgrades available — DM to discuss)
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Saya: Custom-made available (add-on)
Other handle configurations: Available (priced by material)
🔗 Handle gallery:
https://hexin-hang.com/album.php
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✔ Itto-sai Kotetsu — old-school, orthodox craftsmanship (not mass-production)
✔ Oni-sori × Kansho profile — aggressive lines, serious real-world performance
✔ Aogami #2 Hon-Kasumi — clean, honest cutting feedback
✔ Rare restock at old pricing — miss this, and it only gets harder later
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Do not cut frozen foods or bones (except cleavers/deba)
Wash with water (dish soap OK) and a sponge; dry immediately
Apply rust-preventive oil after cleaning (carbon steel)
Maintain edge with whetstones
Do not use dishwashers or drying cabinets
Avoid high heat or direct flame
Even stainless steel can rust if neglected
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📩 In stock｜We can assist with
Handle swaps
Custom saya
Detailed in-hand photos
If you’re looking for a kiritsuke yanagiba that’s old-school, aggressive, and crystal-clear in cutting feel,
this Kotetsu batch is one you shouldn’t pass up.
👉 DM us to inquire
