池田美和作 Yoshikazu Ikeda｜白三鋼本燒波紋切付牛刀 210mm

NT$ 29,000

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產品介紹 Description 照片 Picture

#現貨供應｜稀有切付型作品

池田美和作｜白三鋼油本燒波紋

切付牛刀 210mm｜總鏡面仕上

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這把的重點

傳統工藝士池田美和鍛製

白三鋼油本燒｜一枚鋼本燒鍛造

波紋刃文｜淬火後形成，每把紋路皆有所不同

總鏡面仕上｜完整展現刃文與刀身線條

少見切付牛刀 210mm｜俐落切先 × 實用尺寸

刀條現貨｜可依喜好另外搭配刀柄、訂製刀鞘

中子落款＋原廠書法＋池田美和印章認證

相較市場上較常被討論的白一、白二本燒，白三鋼本燒本身也是相對少見的規格；再搭配雙刃切付牛刀造型，整體定位相當特殊。

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白三鋼｜油本燒

本燒與一般「夾鋼」料理刀不同，是以單一鋼材製作刀身，再經過淬火與回火等熱處理，使刀刃取得所需的硬度與性能。

這把採用的是油本燒（Abura Honyaki）。

相較以水作為淬火介質的水本燒，油淬的冷卻速度通常較為和緩，有助於降低淬火過程中產生裂紋、變形的風險；但對鍛冶師而言，依然需要精準掌握加熱溫度、淬火時機以及後續熱處理。

經過研磨與鏡面仕上後，刀身可呈現淬火所形成的刃文（Hamon），也是本燒料理刀最具辨識度的特色之一。

**白三鋼（Shirogami #3）**同樣屬於日立金屬系統的白紙系高碳工具鋼，相較白一、白二碳含量較低，因此在韌性與刃口穩定性方面有其特色，同時保留白紙鋼容易研磨、能形成細緻刃口的特性。

白三鋼屬高碳鋼材，並非不鏽鋼。

使用過程會產生氧化與變色，也可能形成自然 Patina；使用後請盡快清潔並完全擦乾，長時間不使用時建議薄塗防鏽油保存。

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切付牛刀 210mm

這把除了油本燒本身之外，少見的切付型刀身也是一大亮點。

相較一般牛刀較圓順的刀尖，切付型採用更加俐落的切先，整體視覺更為銳利，在刀尖細部操作時也相當靈活。

搭配約 4.8cm 刃寬，保有充足的指節空間；210mm 尺寸則兼顧操作性與有效刃長，無論作為實際料理使用，或收藏池田先生較少見的特殊規格，都相當具有特色。

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作品規格

鍛冶師：傳統工藝士池田美和

研磨師：保密

鋼材：白三鋼

鍛造：油本燒

刃文：波紋

仕上：總鏡面

刀型：切付牛刀

刀刃：雙刃

210mm 實測

實際刃長：約205mm

刃寬：約4.8cm

刃厚：約2.7mm

刀條重量：約114g

建議柄長：約135mm

刀柄｜刀條販售，可另外選配

刀鞘｜可另外訂製

附件

中子落款＋原廠書法＋池田美和印章認證

刀條現貨售價｜NT$29,000

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鍛冶師｜池田美和 Yoshikazu Ikeda

池田美和先生為堺打刃物代表性的傳統工藝士之一。

1967 年起於父親池田亀夫先生門下學習鍛造技術，並於 1983 年成立池田鍛錬所。

數十年來專注於專業料理刀鍛造，尤其以本燒、水本燒、墨流及特殊刃文作品受到關注。

其長年累積的鍛造與熱處理經驗，也讓池田先生的特殊本燒作品，在專業料理人與料理刀收藏玩家之間具有相當高的辨識度。

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職人經歷

・1967｜開始學習鍛造技術

・1983｜成立池田鍛錬所

・1988｜認定傳統工藝士

・1999｜堺市商工功績表彰

・2004｜近畿經濟產業局長表彰

・2014｜大阪府優秀技能者「なにわの名工」

目前池田先生已逐漸退居幕後，特殊本燒作品的取得也更加不易。

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#現貨供應

池田美和作

白三鋼油本燒波紋

切付牛刀 210mm｜總鏡面仕上

刀條售價｜NT$29,000

可另外搭配各式刀柄

可訂製合身刀鞘

有興趣歡迎私訊洽詢配置。

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#池田美和 #池田鍛錬所 #YoshikazuIkeda

#白三鋼 #Shirogami3 #油本燒 #AburaHonyaki

#本燒 #Honyaki #波紋 #Hamon

#切付牛刀 #KiritsukeGyuto #和牛刀 #WaGyuto

#210mm #堺打刃物 #傳統工藝士

#日本廚刀 #本燒包丁 #刀條

#和欣行 #HeXinHang

📦 Now In Stock | Rare Kiritsuke-Style Piece

🔪 Yoshikazu Ikeda
Shirogami #3 Abura Honyaki Hamon
Kiritsuke Gyuto 210mm | Full Mirror Polish

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✨ Highlights

✔ Forged by Traditional Craftsman Yoshikazu Ikeda

✔ Shirogami #3 Abura Honyaki｜True single-steel Honyaki construction

✔ Natural Hamon｜Formed during the quenching process, with a unique pattern on every blade

✔ Full Mirror Polish｜Beautifully reveals the hamon and blade geometry

✔ Rare 210mm Kiritsuke Gyuto Profile｜Sharp K-tip × highly practical size

✔ Blade-Only In Stock｜Handle and custom saya can be selected separately

✔ Includes tang signature, original calligraphy, and Yoshikazu Ikeda seal certification

👉 Compared with the more commonly discussed Shirogami #1 and #2 Honyaki knives, Shirogami #3 Honyaki itself is relatively uncommon.

Combined with a double-bevel Kiritsuke Gyuto profile, this is an especially distinctive specification.

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🔥 Shirogami #3 | Abura Honyaki

Unlike conventional laminated Japanese kitchen knives, Honyaki blades are forged from a single piece of steel rather than using a softer iron cladding.

The blade is then hardened and tempered to achieve the required cutting performance and edge characteristics.

This particular knife uses Abura Honyaki, or oil quenching.

Compared with water quenching, oil generally cools the steel more gradually, helping reduce the risk of cracking and distortion during heat treatment.

Even so, successful Honyaki production still requires extremely precise control over heating temperature, quenching timing, straightening, and subsequent tempering.

After careful grinding and mirror polishing, the blade reveals the naturally formed Hamon, one of the defining visual characteristics of Honyaki knives.

Shirogami #3 (White #3) is part of the White Paper high-carbon tool steel family.

Compared with Shirogami #1 and #2, it contains less carbon and has its own balance of toughness and edge stability, while retaining the fine sharpening response and refined edge quality associated with Shirogami steels.

⚠️ Shirogami #3 is a high-carbon steel and is not stainless.

Oxidation, discoloration, and natural patina will develop during use.

Clean and completely dry the blade immediately after use. For long-term storage, applying a thin layer of protective oil is recommended.

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🔪 Kiritsuke Gyuto 210mm

Beyond the Abura Honyaki construction, the uncommon Kiritsuke-style blade profile is another major highlight.

Compared with the more rounded tip of a conventional Gyuto, the Kiritsuke profile features a sharper, more angular K-tip, giving the knife a more aggressive silhouette and excellent precision during detailed tip work.

With approximately 48mm of blade height, it provides comfortable knuckle clearance.

The 210mm size also offers an excellent balance between maneuverability and usable edge length.

Whether intended as a working kitchen knife or as a rare Yoshikazu Ikeda collector piece, this specification is highly distinctive.

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📏 Specifications

Bladesmith: Traditional Craftsman Yoshikazu Ikeda

Sharpener: Confidential

Steel: Shirogami #3

Construction: Abura Honyaki

Hamon: Natural Hamon

Finish: Full Mirror Polish

Profile: Kiritsuke Gyuto

Edge: Double Bevel

🔹 210mm | Actual Measurements

Actual Edge Length: Approx. 205mm

Blade Height: Approx. 48mm

Spine Thickness: Approx. 2.7mm

Blade-Only Weight: Approx. 114g

Recommended Handle Length: Approx. 135mm

🪵 Handle｜Blade sold without handle; optional handle configurations available

🛡 Saya｜Custom-fitted saya available separately

📜 Included

Tang signature + Original calligraphy + Yoshikazu Ikeda seal certification

💰 Blade-Only In-Stock Price｜NT$29,000

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🏯 Bladesmith | Yoshikazu Ikeda

Yoshikazu Ikeda is one of the representative Traditional Craftsmen of Sakai Uchihamono.

He began learning forging techniques under his father, Kameo Ikeda, in 1967, and later established Ikeda Tanrenjo in 1983.

For decades, he has focused on forging professional Japanese kitchen knives, with particular recognition for his Honyaki, Mizuhonyaki, Suminagashi, and distinctive Hamon works.

His extensive experience in forging and heat treatment has given his special Honyaki pieces a highly recognizable character among professional chefs and serious Japanese knife collectors.

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🏅 Career Highlights

・1967｜Began training in forging

・1983｜Established Ikeda Tanrenjo

・1988｜Certified as a Traditional Craftsman

・1999｜Received Sakai City Commercial and Industrial Achievement Recognition

・2004｜Received recognition from the Director-General of the Kinki Bureau of Economy, Trade and Industry

・2014｜Recognized as an Outstanding Skilled Craftsman of Osaka Prefecture — “Naniwa no Meiko”

📌 Yoshikazu Ikeda has gradually stepped back from active production, making special Honyaki pieces increasingly difficult to obtain.

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🔥 Now In Stock

Yoshikazu Ikeda