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#現貨供應｜稀有切付型作品
池田美和 作｜白二鋼 水本燒 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
白二鋼 水本燒｜高難度一枚鋼本燒工藝
波紋刃文｜每把淬火後呈現皆有所不同
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
池田先生的水本燒本身就不容易取得，再加上少見的雙刃切付牛刀造型，是兼具實用與收藏性的特殊作品。
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白二鋼｜水本燒
本燒與一般夾鋼料理刀不同，是以單一鋼材製作刀身，再透過局部淬火形成不同的金屬組織與硬度差異。
其中 水本燒以水作為淬火介質，冷卻速度快，對鍛冶師在溫度、淬火時機與刀身變形控制上的要求都相當高。
淬火後形成的組織差異，經過細緻研磨後，便能呈現本燒特有的 刃文 Hamon。
白二鋼則以純粹、細緻的切削感與良好研磨性著稱，也是日本傳統本燒料理刀相當經典的鋼材之一。
白二鋼屬高碳鋼材，會氧化、生鏽。使用後請立即清潔並完全擦乾。
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切付牛刀 210mm
這把除了水本燒本身之外，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，切付型擁有更加俐落的切先，在細部操作時更加靈活。
搭配約 4.9cm 刃寬，保有充足的指節空間；210mm 尺寸又相對容易掌握，無論家庭料理或專業廚房都相當實用。
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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：白二鋼
鍛造：水本燒
刃文：波紋
仕上：總鏡面
刀型：切付牛刀
刀刃：雙刃
210mm
實際刃長：約205mm
刃寬：約4.9cm
刃厚：約2.3mm
刀條重量：約139g
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$38,000
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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 年開始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。
數十年來專注於傳統料理刀鍛造，尤其以：
本燒
水本燒
墨流
特殊刃文作品
受到專業料理人與料理刀收藏家的高度關注。
池田先生長年累積的熱處理經驗，也讓其水本燒作品成為相當具有代表性的堺打刃物之一。
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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愈來愈不容易。
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池田美和 作
白二鋼 水本燒 波紋
切付牛刀 210mm
刀條售價｜NT$38,000
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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#白二鋼 #Shirogami2 #水本燒 #MizuHonyaki
🔥 Now In Stock | Rare Kiritsuke-Style Honyaki
🔪 Yoshikazu Ikeda
Shirogami #2 Mizuhonyaki Hamon
Kiritsuke Gyuto 210mm | Full Mirror Polish
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✨ Highlights
✔ Forged by Traditional Craftsman Yoshikazu Ikeda
✔ Shirogami #2 Mizuhonyaki｜Highly demanding 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 refined blade geometry
✔ Rare 210mm Kiritsuke Gyuto Profile｜Sharp K-tip × highly practical size
✔ Blade-Only In Stock｜Choose your preferred handle and custom saya separately
✔ Includes tang signature, original calligraphy, and Yoshikazu Ikeda seal certification
👉 Yoshikazu Ikeda’s Mizuhonyaki knives are already difficult to obtain. Combined with the uncommon double-bevel Kiritsuke Gyuto profile, this is a distinctive piece that offers both practical performance and serious collector appeal.
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🔥 Shirogami #2 | Mizuhonyaki
Unlike conventional laminated Japanese kitchen knives, Honyaki blades are forged from a single piece of steel rather than using a softer iron cladding.
Through differential hardening, different structures and hardness levels are created within the blade.
This particular knife is Mizuhonyaki, meaning water is used as the quenching medium.
Because water cools the heated steel extremely rapidly, the process demands precise control of temperature, quenching timing, and blade distortion.
After quenching, the differences created within the steel become visible through careful grinding and polishing, revealing the distinctive Hamon associated with traditional Honyaki knives.
Shirogami #2 (White #2) is renowned for its pure, refined cutting feel and excellent sharpening response.
It remains one of the classic steels associated with traditional Japanese Honyaki kitchen knives.
⚠️ Shirogami #2 is a high-carbon steel and is not stainless.
The blade will oxidize and may rust if left wet.
Clean and completely dry the knife immediately after use.
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🔪 Kiritsuke Gyuto 210mm
Beyond the Mizuhonyaki construction itself, 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 and more angular K-tip, offering excellent control for detailed tip work.
With approximately 49mm of blade height, the knife provides comfortable knuckle clearance.
The 210mm size is also highly manageable, offering an excellent balance between maneuverability and usable cutting length for both home and professional kitchens.
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📏 Specifications
Bladesmith: Traditional Craftsman Yoshikazu Ikeda
Sharpener: Confidential
Steel: Shirogami #2
Construction: Mizuhonyaki
Hamon: Natural Hamon
Finish: Full Mirror Polish
Profile: Kiritsuke Gyuto
Edge: Double Bevel
🔹 210mm
Actual Edge Length: Approx. 205mm
Blade Height: Approx. 49mm
Spine Thickness: Approx. 2.3mm
Blade-Only Weight: Approx. 139g
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$38,000
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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 established Ikeda Tanrenjo in 1983.
For decades, he has specialized in traditional Japanese kitchen knife forging, with particular recognition for:
▪ Honyaki
▪ Mizuhonyaki
▪ Suminagashi
▪ Special Hamon works
His knives have attracted considerable attention from professional chefs and serious Japanese knife collectors.
Decades of experience in forging and heat treatment have made Ikeda’s Mizuhonyaki works some of the most recognizable examples of traditional Sakai craftsmanship.
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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
Shirogami #2 Mizuhonyaki Hamon
Kiritsuke Gyuto 210mm | Full Mirror Polish
💰 Blade-Only Price｜NT$38,000
🪵 Various handle options available
🛡 Custom-fitted saya available
📩 Please feel free to contact us for configuration options and further details.
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#YoshikazuIkeda
#IkedaTanrenjo
#Shirogami2
#White2
#Mizuhonyaki
#Honyaki
#Hamon
#KiritsukeGyuto
#WaGyuto
#SakaiUchihamono
#TraditionalCraftsman
#JapaneseKnife
#JapaneseChefKnife
#HonyakiKnife
#CollectorKnife
#HeXinHang
