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盛高鍛冶刃物 Moritaka Hamono
超級青鋼 黑打 雙刃骨透 150mm
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這把的重點
超級青鋼｜高硬度 × 高保鋒性
軟鐵包覆｜延續傳統鐵包鋼結構
黑打仕上｜保留自然鍛造質感
雙刃骨透｜刀尖精準 × 操作直覺
七百餘年傳承｜源自日本刀鍛造世家
屬於「適合肉品修整、去筋與分切作業」的傳統實戰型骨透。
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關於盛高鍛冶刃物｜Moritaka Hamono
創立於 1293 年（永仁元年），
盛高鍛冶刃物是日本歷史極為悠久，
並持續傳承製刀技術的刀匠家族之一。
至今已傳承至第 27 代，
擁有超過七百年的鍛造歷史。
品牌起源可追溯至初代刀匠：
「金剛兵衛源盛高」。
早期盛高家族以鍛造日本刀與武器聞名，
並於 1632 年遷至熊本八代，
此後持續於當地延續家族鍛冶技術。
明治時代以後，
隨著日本刀需求逐漸減少，
盛高將數百年累積的鍛刀經驗，
轉化至農具與料理刀製作。
從日本刀到今日的專業料理刀，
改變的是用途，
不變的是對鍛造、熱處理與刃口性能的堅持。
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盛高的品牌特色
盛高至今仍保留大量傳統手工製程，
從鍛造、熱處理、整形、研磨到最終刃付，
皆仰賴職人多年累積的經驗完成。
每把刀的黑打紋理、
研磨線條與表面細節，
都可能存在些微差異。
這並非大量機械化產品的完全一致，
而是手工鍛造作品獨有的個性。
盛高的作品不特別追求華麗裝飾，
而是專注於切削性能、
熱處理品質與長期使用表現。
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鋼材｜超級青鋼（Aogami Super）
本系列採用：
超級青鋼刀芯
兩側軟鐵包覆（三枚構造）
超級青鋼擁有優異的鋒利度、
保鋒性與耐磨耗性，
能提供直接且鮮明的碳鋼切削回饋。
刀芯與軟鐵外層皆會氧化生鏽，使用後請立即清潔並擦乾。
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經典黑打仕上
黑打並非一般塗裝，
而是鍛造與熱處理後形成的氧化表面。
盛高保留這份原始鍛造質感，
讓每把刀呈現略有不同的紋理與個性，
也是品牌極具辨識度的經典特色。
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雙刃骨透的特色
骨透是日本料理中常見的肉品處理刀型，
短而扎實的刀身搭配銳利刀尖，
適合進行較精細的去骨、修筋與分切作業。
雙刃設定的操作方式較為直覺，
左右手皆能使用，
也比傳統單刃骨透更容易上手。
適合：
雞肉分切與關節處理
肉品去筋、去膜
骨邊精細修整
小型肉塊與食材細部處理
骨透主要用於沿著骨骼進行修整與分切，不建議直接砍切堅硬骨頭。
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規格
鋼材：超級青鋼 黑打
結構：超級青鋼刀芯 × 軟鐵包覆（三枚構造）
150mm
實際刃長：約150mm
刃寬：約4.2cm（最寬處）
刃厚：約3.5mm
重量：約134g
柄長：約112mm
刀刃：雙刃
NT$5,200
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適合哪些使用者？
經常處理雞肉與各式肉品
需要進行修筋、去膜與去骨作業
偏好雙刃、左右手皆可操作
喜愛日本傳統鍛造工藝
欣賞黑打樸實美感
重視碳鋼的切削回饋與保鋒性
願意正確清潔並保養刀具
盛高不追求浮華外觀，
而是將七百多年累積的鍛造經驗，
完整體現在每一把實用刀具之中。
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現貨供應中
150mm 現貨在店。
如果你正在尋找一把——
刀尖靈活、
刃身扎實、
適合肉品修整與去骨作業，
又帶有濃厚傳統鍛造風格的雙刃骨透，
盛高鍛冶刃物，
會是一把非常具有特色的實戰工具。
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🔥 Now In Stock
🔪 Moritaka Hamono
Aogami Super Kurouchi Double-Bevel Honesuki 150mm
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✨ Highlights
✔ Aogami Super Steel｜High hardness × Excellent edge retention
✔ Soft Iron Cladding｜Traditional San Mai construction
✔ Kurouchi Finish｜Preserves the natural character of hand forging
✔ Double-Bevel Honesuki｜Precise tip control × Intuitive handling
✔ Over 700 Years of Tradition｜Descended from a family of Japanese swordsmiths
👉 A traditional working Honesuki designed for trimming meat, removing sinew, and detailed butchery work.
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🏯 About Moritaka Hamono
Founded in 1293, Moritaka Hamono is one of Japan’s oldest bladesmithing families still carrying on its traditional craft today.
Now in its 27th generation, the company preserves more than 700 years of forging history.
Its lineage traces back to the first-generation swordsmith:
Kongobei Minamoto Moritaka
The Moritaka family originally forged Japanese swords and traditional weapons. In 1632, they relocated to Yatsushiro, Kumamoto, where they have continued producing blades ever since.
Following the Meiji era, as demand for Japanese swords declined, Moritaka applied centuries of sword-forging knowledge to agricultural tools and professional kitchen knives.
From Japanese swords to modern culinary tools, the purpose may have changed, but the commitment to forging, heat treatment, and edge performance remains the same.
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🔨 What Makes Moritaka Unique
Moritaka continues to preserve many traditional hand-production processes.
From forging and heat treatment to shaping, grinding, and final sharpening, each stage relies heavily on the accumulated experience of skilled craftsmen.
As a result, the Kurouchi texture, grinding lines, and surface details may vary slightly from knife to knife.
These differences are not flaws.
They are part of the individuality found only in genuinely hand-forged blades.
Rather than focusing on elaborate decoration, Moritaka prioritizes:
✔ Cutting performance
✔ Heat-treatment quality
✔ Long-term durability
✔ Sharpening and edge stability
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🧪 Steel | Aogami Super
This knife features:
🔹 Aogami Super Core Steel
🔹 Soft Iron Cladding
🔹 Traditional San Mai Construction
Aogami Super offers excellent sharpness, edge retention, and wear resistance, together with the crisp and responsive cutting feedback that carbon steel users appreciate.
⚠ Both the core steel and soft iron cladding are reactive.
Clean and dry the knife immediately after use to prevent oxidation and rust.
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✨ Traditional Kurouchi Finish
Kurouchi is not a painted coating.
It is the natural oxidized surface formed during forging and heat treatment.
Moritaka preserves this raw forged texture, giving every knife its own subtle variations and individual character.
It remains one of the brand’s most recognizable traditional features.
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🔪 About the Double-Bevel Honesuki
The Honesuki is a traditional Japanese poultry and meat-processing knife.
Its short, sturdy blade and sharply defined tip make it ideal for detailed boning, trimming, and joint work.
The double-bevel configuration provides more intuitive handling, can be used by both right- and left-handed users, and is generally easier to learn than a traditional single-bevel Honesuki.
Ideal for:
✔ Breaking down poultry and working around joints
✔ Removing sinew and silver skin
✔ Precision trimming close to bones
✔ Detailed preparation of smaller cuts of meat
⚠ A Honesuki is designed for trimming and cutting around bones. It is not intended for chopping through hard bones.
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📏 Specifications
Steel
Aogami Super Kurouchi
Construction
Aogami Super Core with Soft Iron Cladding
Traditional San Mai Construction
🔹 150mm
Actual Edge Length: Approx. 150mm
Blade Height: Approx. 42mm at the widest point
Spine Thickness: Approx. 3.5mm
Weight: Approx. 134g
Handle Length: Approx. 112mm
Edge: Double Bevel
💰 NT$5,200
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✨ Who Is It For?
✔ Users who frequently break down poultry and prepare meat
✔ Anyone who needs a dedicated knife for removing sinew, membrane, and bones
✔ Those who prefer a double-bevel knife suitable for either hand
✔ Fans of traditional Japanese forging
✔ Anyone drawn to the rustic beauty of Kurouchi finishes
✔ Carbon steel users who value direct cutting feedback and edge retention
✔ Those willing to clean and maintain reactive steel properly
Moritaka does not pursue flashy decoration.
Instead, it expresses more than 700 years of forging experience through practical tools made for real kitchen work.
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📩 Available Now
150mm is currently in stock.
For those looking for a double-bevel Honesuki with:
✔ A precise and agile tip
✔ A sturdy, confidence-inspiring blade
✔ Excellent performance for trimming and boning
✔ Authentic traditional Japanese forged character
The Moritaka Hamono Aogami Super Kurouchi Honesuki 150mm is a highly distinctive and practical working knife.
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