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盛高鍛冶刃物 Moritaka Hamono
超級青鋼 黑打 和三德 165mm
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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
和三德刀型｜肉類、魚類、蔬菜皆適用
七百餘年傳承｜源自日本刀鍛造世家
刀身輕巧、用途廣泛，是兼具傳統風格與日常實用性的萬用料理刀。
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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。
品牌至今已傳承至第 27 代，
擁有超過七百年的鍛造歷史。
盛高家族早期以鍛造日本刀與武器聞名，
並於 1632 年遷至熊本八代，
此後持續在當地延續家族鍛冶技術。
明治時代以後，
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，
皆仰賴職人長年累積的經驗完成。
每把刀的黑打紋理與研磨細節略有不同，
也正是手工鍛造作品獨有的個性。
品牌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，
能提供直接而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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和三德刀型
三德意指肉類、魚類與蔬菜三種主要用途，
是日本家庭與專業廚房中非常常見的萬用刀型。
165mm 的尺寸操作靈活，
刀身高度適中，
適合日常切片、切丁與各式備料工作。
適合：
肉類切片與修整
魚肉與無骨食材處理
蔬菜切片、切絲與切丁
家庭料理與日常綜合備料
不建議用於砍骨、撬動或切削冷凍食材。
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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）
165mm
實際刃長：約165mm
刃寬：約4.5cm（最寬處）
刃厚：約3.7mm
重量：約115g
柄長：約130mm
刀刃：雙刃
NT$5,200
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適合哪些使用者？
尋找一把日常萬用料理刀
喜歡輕巧、靈活的操作手感
經常處理肉類、魚類與蔬菜
喜愛日本傳統鍛造工藝
欣賞黑打樸實美感
重視碳鋼切削回饋與保鋒性
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
165mm 現貨在店。
如果你正在尋找一把——
尺寸靈活、
用途廣泛、
保鋒性優異，
又帶有濃厚傳統鍛造風格的和三德，
盛高鍛冶刃物，
會是一把非常具有特色的日常萬用刀。
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🔥 Now In Stock
🔪 Moritaka Hamono
Aogami Super Kurouchi Wa-Santoku 165mm
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✨ Highlights
✔ Aogami Super Steel｜High hardness × Outstanding edge retention
✔ Soft Iron Cladding｜Traditional San Mai construction
✔ Kurouchi Finish｜Preserves the authentic character of hand forging
✔ Wa-Santoku Profile｜Suitable for meat, fish, and vegetables
✔ Over 700 Years of Tradition｜Descended from a family of Japanese swordsmiths
👉 Lightweight, versatile, and easy to control, this is an excellent all-purpose kitchen knife that combines traditional character with everyday practicality.
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🏯 About Moritaka Hamono
Founded in 1293, Moritaka Hamono is one of Japan’s oldest bladesmithing families still preserving its knife-making tradition today.
Now in its 27th generation, the company carries more than 700 years of forging history.
The Moritaka family was originally known for forging Japanese swords and traditional weapons. In 1632, the family relocated to Yatsushiro, Kumamoto, where they have continued producing blades ever since.
Following the Meiji era, Moritaka applied centuries of sword-forging experience 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 cutting 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, every stage relies heavily on the experience of skilled craftsmen.
As a result, each knife may display subtle variations in its Kurouchi texture and grinding details.
These differences are part of the individuality found only in genuine hand-forged blades.
Rather than pursuing elaborate decoration, Moritaka focuses on:
✔ Cutting performance
✔ Heat-treatment quality
✔ Reliable edge geometry
✔ Long-term durability and sharpenability
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🧪 Steel | Aogami Super
This knife features:
🔹 Aogami Super Core Steel
🔹 Soft Iron Cladding
🔹 Traditional San Mai Construction
Aogami Super offers exceptional sharpness, excellent edge retention, and impressive wear resistance.
It also delivers the crisp, direct cutting feedback that many carbon steel enthusiasts 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 pattern and individual character.
It remains one of the brand’s most recognizable traditional features.
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🔪 About the Wa-Santoku Profile
The word Santoku refers to its three main applications:
Meat, fish, and vegetables.
It is one of the most widely used all-purpose knife profiles in Japanese home and professional kitchens.
The compact 165mm blade is agile and easy to control, while its practical blade height makes it well suited for everyday slicing, dicing, and general food preparation.
Ideal for:
✔ Slicing and trimming meat
✔ Preparing fish fillets and boneless ingredients
✔ Slicing, julienning, and dicing vegetables
✔ Everyday home cooking and general kitchen preparation
⚠ Not recommended for chopping bones, prying, or cutting frozen foods.
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📏 Specifications
Steel
Aogami Super Kurouchi
Construction
Aogami Super Core with Soft Iron Cladding
Traditional San Mai Construction
🔹 165mm
Actual Edge Length: Approx. 165mm
Blade Height: Approx. 45mm at the widest point
Spine Thickness: Approx. 3.7mm
Weight: Approx. 115g
Handle Length: Approx. 130mm
Edge: Double Bevel
💰 NT$5,200
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✨ Who Is It For?
✔ Anyone looking for a versatile everyday kitchen knife
✔ Users who prefer a lightweight and agile cutting feel
✔ Those who regularly prepare meat, fish, and vegetables
✔ Admirers of traditional Japanese forging
✔ Fans of the rustic beauty of Kurouchi finishes
✔ Carbon steel enthusiasts who value direct cutting feedback and edge retention
✔ Those willing to properly clean and maintain reactive steel
Moritaka does not pursue flashy aesthetics.
Instead, every knife reflects more than 700 years of accumulated forging experience, built into a practical tool designed for everyday use.
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📩 Available Now
165mm is currently in stock.
For those looking for a Wa-Santoku that offers:
✔ Agile handling
✔ Excellent versatility
✔ Outstanding edge retention
✔ Authentic traditional Japanese forged character
The Moritaka Hamono Aogami Super Kurouchi Wa-Santoku 165mm is a distinctive and highly practical everyday kitchen knife.
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