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現貨一把｜玉鋼製作
盛弘鍛冶工場 Morihiro Forge
平泰明作（Yasuaki Taira）
玉鋼 水本燒 亂紋 和牛刀 270mm
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這把的重點
玉鋼（Tamahagane）｜日本刀等級傳統鋼材
水本燒｜無地金結構，全鋼鍛造
自然亂紋｜每把刃紋皆獨一無二
全手工製作｜鍛造、熱處理、研磨一貫完成
平泰明代表作｜兼具實戰性能與收藏價值
不只是料理刀，更是將日本刀鍛造技術延續至現代料理刀的代表作品。
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關於盛弘鍛冶工場
盛弘鍛冶工場（Morihiro Forge）
位於日本福岡縣八女市，
創立於 1961 年，
最初以製作農業用刃物起家。
現由第二代刀匠
平泰明（Yasuaki Taira）
負責承接家族技術。
高中畢業後，
平泰明前往日本料理刀重鎮——大阪堺市，
學習傳統和包丁研磨技術。
返鄉後，
將堺市細膩的研磨工藝，
結合家族世代相傳的鍛造技術，
逐漸建立起今日盛弘鍛冶工場獨有的風格。
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盛弘鍛冶工場的特色
平泰明最大的特色，
在於堅持於工場內完成大部分核心製程。
從鍛造、
熱處理、
研磨、
刃付到最後修整，
皆由工場一貫完成，
而非交由不同工坊分工製作。
因此作品除了擁有優異的一致性，
更以細膩的刀身幾何、
極低的切削阻力與流暢手感，
受到許多專業料理人的高度評價。
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玉鋼 水本燒
本刀採用日本傳統玉鋼（Tamahagane）
鍛造成水本燒結構。
玉鋼是日本刀製作所使用的傳統鋼材，
必須經過繁複的選鋼、
鍛鍊、
折返鍛造與熱處理，
製作難度極高。
而水本燒則代表整把刀皆由同一鋼材打造，
沒有軟鐵地金包覆，
對鍛造、淬火與研磨技術都有極高要求。
因此，
無論製作難度或產量，
都遠低於一般鍛接料理刀。
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自然亂紋
本刀最大的特色之一，
便是自然形成的亂紋刃紋。
並非酸洗、
雷射或裝飾加工，
而是淬火過程中自然形成的結晶痕跡。
每一道紋理都無法複製，
也讓每把玉鋼水本燒，
都擁有獨一無二的生命力。
搭配鏡面研磨，
更完整展現玉鋼本身細膩且富有層次的質感。
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規格
鋼材：玉鋼 水本燒
刀刃：雙刃
270mm
實際刃長：約260mm
刃寬：約5.9cm
刃厚：約3.6mm（向刀尖漸薄）
刀條重量：約214g
NT$150,000
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為什麼值得收藏？
日本傳統玉鋼製作
水本燒工藝
自然亂紋刃紋
平泰明全手工打造
極低產量，長年採預約製作
除了白紙鋼、青紙鋼作品外，
平泰明近年最具代表性的，
便是玉鋼水本燒系列。
由於堅持全手工製作，
產量極低，
等待時間往往需數年甚至更久。
因此每一把作品，
不僅擁有優異的切削性能，
更具備極高的收藏價值。
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現貨一把
如果你正在尋找一把——
真正以日本傳統玉鋼打造、
擁有自然亂紋刃紋、
並由平泰明親手完成的水本燒料理刀，
這把 270mm 和牛刀，
無疑是盛弘鍛冶工場最具代表性的作品之一。
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🔥 Only One Available | Forged from Tamahagane
🔪 Morihiro Forge
Made by Yasuaki Taira
Tamahagane Mizuhonyaki Midare Hamon Wa-Gyuto 270mm
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✨ Highlights
✔ Tamahagane｜Traditional steel historically used for Japanese swords
✔ Mizuhonyaki Construction｜Forged entirely from a single steel, without soft iron cladding
✔ Natural Midare Hamon｜Every blade carries a completely unique temper line
✔ Entirely Handmade｜Forging, heat treatment, grinding, and finishing completed in-house
✔ A Signature Work by Yasuaki Taira｜Exceptional cutting performance × Serious collector value
👉 This is more than a kitchen knife. It is a modern culinary expression of traditional Japanese sword-forging techniques.
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🏯 About Morihiro Forge
Morihiro Forge is located in Yame, Fukuoka Prefecture, Japan.
Established in 1961, the forge originally specialized in agricultural cutting tools.
Today, the family tradition is carried forward by second-generation bladesmith:
Yasuaki Taira
After graduating from high school, Taira traveled to Sakai, Osaka, one of Japan’s most important centers of traditional kitchen knife production, where he studied the art of sharpening and grinding Japanese single-bevel knives.
After returning home, he combined Sakai’s refined grinding techniques with his family’s inherited forging knowledge.
This fusion gradually developed into the distinctive style for which Morihiro Forge is known today.
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⚒ What Makes Morihiro Forge Unique
One of Yasuaki Taira’s defining characteristics is his commitment to completing nearly every essential production stage within his own workshop.
The process includes:
✔ Forging
✔ Heat treatment
✔ Grinding
✔ Edge formation
✔ Final finishing
Rather than dividing these processes among multiple specialized workshops, Morihiro Forge maintains control over the blade from beginning to end.
This integrated approach allows Taira to achieve outstanding consistency, refined blade geometry, extremely low cutting resistance, and a remarkably smooth cutting feel.
His work is therefore highly regarded by professional chefs and serious collectors alike.
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🧪 Tamahagane Mizuhonyaki
This knife is forged from traditional Japanese Tamahagane using a Mizuhonyaki construction.
Tamahagane is the traditional steel associated with Japanese sword production.
Its preparation requires highly demanding processes, including:
✔ Careful steel selection
✔ Repeated forging
✔ Folding and consolidation
✔ Precise heat treatment
The production process is exceptionally difficult and requires a deep understanding of how the steel behaves throughout every stage.
Mizuhonyaki means that the entire blade is forged from a single steel, without a softer iron cladding layer.
This places extraordinary demands on forging, quenching, straightening, and grinding.
As a result, both the success rate and production volume are far lower than those of conventional laminated kitchen knives.
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✨ Natural Midare Hamon
One of the most remarkable features of this knife is its naturally formed Midare Hamon.
This pattern is not created through:
✘ Acid etching
✘ Laser engraving
✘ Decorative surface processing
Instead, it emerges naturally during the quenching process as a visible boundary created by differential hardening.
No two patterns can ever be perfectly reproduced.
Each Tamahagane Mizuhonyaki blade therefore carries its own individual rhythm, character, and visual identity.
The mirror-polished finish further reveals the subtle depth and layered texture of the Tamahagane steel.
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📏 Specifications
Steel: Tamahagane Mizuhonyaki
Edge: Double Bevel
🔹 270mm
Actual Edge Length: Approx. 260mm
Blade Height: Approx. 59mm
Spine Thickness: Approx. 3.6mm with distal taper toward the tip
Blade Weight: Approx. 214g
💰 NT$150,000
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✨ Why Is It Collectible?
✔ Forged from traditional Japanese Tamahagane
✔ True Mizuhonyaki construction
✔ Naturally formed Midare Hamon
✔ Entirely handmade by Yasuaki Taira
✔ Extremely limited production with long waiting periods
In addition to his Shirogami and Aogami works, Yasuaki Taira’s Tamahagane Mizuhonyaki series has become one of the most representative expressions of his craftsmanship.
Because each knife is produced entirely by hand, output remains extremely limited.
Waiting periods can extend for several years or even longer.
Each completed piece therefore offers not only exceptional cutting performance, but also significant rarity and collector appeal.
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📩 Only One Available
For those searching for a knife that is:
✔ Truly forged from traditional Japanese Tamahagane
✔ Defined by a naturally formed Midare Hamon
✔ Made entirely by Yasuaki Taira
✔ Built as both a high-performance culinary tool and a serious collector’s piece
This 270mm Tamahagane Mizuhonyaki Wa-Gyuto is unquestionably one of the most representative works from Morihiro Forge.
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