📢 #現貨供應｜165mm・180mm 皆有現貨

🇯🇵 日本熊本｜盛高鍛冶刃物 Moritaka Hamono

🔪 超級青鋼 黑打
日式菜切 165／180mm

盛高相當經典的黑打菜切配置。

超級青鋼刀芯搭配軟鐵包覆，保留傳統黑打外觀，再加上菜切寬闊、較為平直的刃型，從鋼材到外型都很有傳統日式料理刀的味道。

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✨ 這系列的重點

✔ 超級青鋼｜高硬度 × 良好保鋒性
✔ 軟鐵包覆｜傳統三枚結構
✔ 黑打仕上｜保留自然鍛造質感
✔ 日式菜切｜寬刃設計 × 蔬菜處理
✔ 165／180mm｜兩種尺寸皆有現貨
✔ 盛高鍛冶刃物｜超過700年的鍛造傳承

👉 喜歡碳鋼切感、黑打外觀，又經常處理大量蔬菜的老闆，這系列很有意思。

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🏯 盛高鍛冶刃物｜Moritaka Hamono

盛高鍛冶刃物的歷史可追溯至1293年（永仁元年），初代為「金剛兵衛源盛高」。

早期盛高家族以日本刀鍛造為主，1632年遷至熊本八代，並持續於當地傳承鍛冶技術。

隨著時代改變，家族逐漸將累積數百年的鍛造經驗運用於農具與料理刀製作。

至今已傳承至第27代，擁有超過700年的歷史。

從日本刀到現在的料理刀，製作的東西改變了，但傳統鍛造技術仍一路延續至今。

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🧪 超級青鋼｜Aogami Super

本系列採用：

🔹 超級青鋼刀芯
🔹 兩側軟鐵包覆
🔹 三枚結構

超級青鋼屬於高碳鋼材，具有良好的鋒利度、耐磨耗性與刃口保持性，也是許多碳鋼料理刀玩家喜歡的鋼材之一。

⚠️ 刀芯與軟鐵外層皆有氧化、生鏽的可能。

使用後請盡快清洗並完全擦乾，長時間不使用時建議薄上一層刀油保存。

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🔥 黑打仕上｜Kurouchi

黑打並不是一般塗裝，而是鍛造、熱處理過程所留下的氧化表面。

盛高保留這種傳統而樸實的刀身風格，因此每把刀的黑打紋理、研磨線條與表面細節都可能略有不同。

這種不完全一致的外觀，也是手工鍛造料理刀相當有趣的地方。

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🥬 日式菜切｜Nakiri

菜切擁有寬闊刀身與較為平直的刃線，主要針對各式蔬菜處理而設計。

上下直切、推切都相當直覺，也能利用寬闊的刀身將切好的食材快速移動至鍋中或容器內。

適合：

✔ 葉菜類切絲、切段
✔ 根莖類切片、切丁
✔ 蔥、韭菜、香草處理
✔ 高麗菜、白菜等大量備料
✔ 利用寬刃搬運處理完成的食材

⚠️ 菜切主要針對蔬菜使用，不建議砍骨、撬動或處理冷凍食材。

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📏 規格

🔹 165mm

實際刃長：約165mm
刃寬：約5.2cm
刃厚：約3.7mm
重量：約145g
柄長：約130mm
刀刃：雙刃

💰 NT$5,500

✅ 現貨供應

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🔹 180mm

實際刃長：約180mm
刃寬：約5.9cm
刃厚：約3.3mm
重量：約168g
柄長：約133mm
刀刃：雙刃

💰 NT$5,800

✅ 現貨供應

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✨ 165mm／180mm 怎麼選？

165mm是比較經典、靈活的菜切尺寸，日常家庭料理或一般工作空間都很好操作。

180mm則擁有約5.9cm的寬刃與更長的切削範圍，處理高麗菜、白菜等較大型蔬菜，或一次大量備料時會更有優勢。

兩把的定位都很明確，就看自己習慣比較靈活的尺寸，還是喜歡更寬、更有存在感的菜切。

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📩 兩種尺寸皆有現貨

🔹 165mm｜NT$5,500
🔹 180mm｜NT$5,800

盛高沒有太多華麗裝飾，就是很直接的超級青鋼、軟鐵、黑打與傳統鍛造風格。

而且165mm與180mm實際拿起來的差異滿明顯的。

喜歡碳鋼切感與傳統日式菜切的老闆，歡迎來店直接比較兩個尺寸的手感再決定。🥬🔪

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#盛高鍛冶刃物 #盛高刃物
#MoritakaHamono
#超級青鋼 #AogamiSuper
#黑打 #Kurouchi
#菜切 #Nakiri
#日式菜切 #蔬菜刀
#碳鋼刀 #日本廚刀
#熊本刃物
#現貨供應
#和欣行 #HeXinHang

📢 Now In Stock | 165mm & 180mm Available

🇯🇵 Kumamoto, Japan | Moritaka Hamono

🔪 Aogami Super | Kurouchi

Traditional Nakiri 165 / 180mm

A classic Kurouchi Nakiri configuration from Moritaka Hamono.

Featuring an Aogami Super core with soft iron cladding, the blade retains its traditional Kurouchi appearance, while the wide blade and relatively flat edge profile give it the unmistakable character of a traditional Japanese vegetable knife.

From the steel construction to the overall appearance, this is a knife with a distinctly traditional Japanese feel.

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✨ Series Highlights

✔ Aogami Super｜High Hardness × Excellent Edge Retention

✔ Soft Iron Cladding｜Traditional San Mai Construction

✔ Kurouchi Finish｜Natural Forged Character

✔ Traditional Nakiri｜Wide Blade × Designed for Vegetable Preparation

✔ 165 / 180mm｜Both Sizes Currently In Stock

✔ Moritaka Hamono｜Over 700 Years of Blacksmithing Tradition

👉 If you enjoy the cutting feel of carbon steel, traditional Kurouchi finishes, and regularly prepare large amounts of vegetables, this series is well worth considering.

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🏯 Moritaka Hamono

The history of Moritaka Hamono dates back to 1293, when the first generation was known as Kongohyoe Minamoto no Moritaka.

The Moritaka family originally specialized in forging Japanese swords. In 1632, the family moved to Yatsushiro, Kumamoto, where its blacksmithing tradition continued.

As times changed, generations of accumulated forging experience were gradually applied to agricultural tools and kitchen knives.

Today, the tradition has reached its 27th generation, representing more than 700 years of history.

From Japanese swords to modern kitchen knives, the products may have changed, but the traditional forging knowledge has continued through generations.

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🧪 Aogami Super

This series features:

🔹 Aogami Super Core

🔹 Soft Iron Cladding on Both Sides

🔹 Traditional San Mai Construction

Aogami Super is a high-carbon steel known for excellent sharpness, wear resistance, and edge retention.

It is also one of the steels favored by many enthusiasts who enjoy the performance and sharpening characteristics of carbon-steel kitchen knives.

⚠️ Both the Aogami Super core and soft iron cladding are reactive and may oxidize or rust.

After use, clean the knife as soon as possible and dry it completely.

For long-term storage, we recommend applying a thin layer of protective knife oil.

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🔥 Kurouchi Finish

Kurouchi is not a conventional painted coating.

It is the naturally dark oxidized surface retained from the forging and heat-treatment process.

Moritaka preserves this traditional, rustic blade aesthetic, so the Kurouchi pattern, polishing lines, and surface details may vary slightly from knife to knife.

These subtle differences are part of the character and appeal of hand-forged Japanese kitchen knives.

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🥬 Traditional Nakiri

The Nakiri features a wide blade and relatively flat edge profile, designed primarily for vegetable preparation.

Its shape works naturally with straight up-and-down chopping as well as push cutting, while the broad blade also makes it convenient to transfer prepared ingredients into a pan or container.

Ideal for:

✔ Shredding and chopping leafy vegetables

✔ Slicing and dicing root vegetables

✔ Preparing scallions, chives, and herbs

✔ Large-volume preparation of cabbage, napa cabbage, and other vegetables

✔ Using the broad blade to transfer prepared ingredients

⚠️ Nakiri knives are primarily designed for vegetables.

Avoid chopping bones, prying with the blade, or cutting frozen foods.

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📏 Specifications

🔹 165mm

Actual Edge Length: Approx. 165mm

Blade Height: Approx. 52mm

Spine Thickness: Approx. 3.7mm

Weight: Approx. 145g

Handle Length: Approx. 130mm

Edge: Double Bevel

💰 NT$5,500

✅ Now In Stock

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🔹 180mm

Actual Edge Length: Approx. 180mm

Blade Height: Approx. 59mm

Spine Thickness: Approx. 3.3mm

Weight: Approx. 168g

Handle Length: Approx. 133mm

Edge: Double Bevel

💰 NT$5,800

✅ Now In Stock

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✨ 165mm or 180mm — Which One Should You Choose?

The 165mm is the more classic and maneuverable Nakiri size, making it easy to use for everyday home cooking and in more compact workspaces.

The 180mm offers a broader 59mm blade height and a longer cutting area, giving it an advantage when working with larger vegetables such as cabbage and napa cabbage, or when preparing larger quantities at once.

Both sizes have their own distinct character.

The choice comes down to whether you prefer the agility of a more compact Nakiri or the extra blade height and presence of the larger 180mm.

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📩 Both Sizes Now In Stock

🔹 165mm｜NT$5,500

🔹 180mm｜NT$5,800

Moritaka keeps things simple — Aogami Super, soft iron, Kurouchi, and traditional forging, without unnecessary decoration.

The difference in size, weight, and handling between the 165mm and 180mm is also quite noticeable in person.

If you enjoy the cutting feel of carbon steel and the character of a traditional Japanese Nakiri, you are welcome to visit our shop and compare both sizes before deciding. 🥬🔪

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#MoritakaHamono
#AogamiSuper
#BlueSuper
#Kurouchi
#Nakiri
#NakiriKnife
#VegetableKnife
#CarbonSteel
#JapaneseKnife
#JapaneseKitchenKnife
#JapaneseChefKnife
#Kumamoto
#TraditionalJapaneseKnife
#NowInStock
#HeXinHang