#現貨供應

盛高鍛冶刃物 Moritaka Hamono

超級青鋼 黑打 雙刃柳刃／筋引 系列

240mm｜270mm

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這個系列的重點

超級青鋼｜高硬度 × 優異保鋒性

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

修長刀身｜長距離拉切更加流暢

雙刃設定｜操作直覺、用途更加廣泛

七百餘年鍛冶傳承｜盛高代表性的傳統風格

適合肉品分切、修筋、熟肉拉切，以及魚肉等無骨食材處理。

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關於盛高鍛冶刃物｜Moritaka Hamono

盛高鍛冶刃物創立於 1293 年，至今已傳承至第 27 代，擁有超過七百年的鍛造歷史。

盛高家族早期以日本刀與武器鍛造為業，1632 年遷至熊本八代後，持續於當地延續家族鍛冶技術。

明治時代以後，隨著日本刀需求改變，盛高將長年累積的鍛造、熱處理與刃付經驗逐漸轉化至農具及料理刀製作。

至今仍保留大量手工作業，而樸實的黑打外觀與直接的碳鋼切削感，也成為盛高相當具有辨識度的特色。

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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

超級青鋼屬高性能碳鋼，特色在於：

鋒利度高

保鋒性優異

耐磨耗性佳

切削回饋直接

刀芯與軟鐵外層皆會氧化、生鏽，使用後請立即清潔並完全擦乾。

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雙刃柳刃／筋引的特色

這類修長刀型的優勢，在於能以較長的行程完成拉切，減少反覆鋸切食材。

特別適合：

牛排、烤肉、熟肉拉切

大型肉品分切

修筋、去膜

魚肉與無骨食材切片

需要長距離、乾淨切面的料理工作

相較傳統單刃柳刃，雙刃設定操作更加直覺，也更容易融入一般西式或綜合型廚房使用。

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產品規格

品牌：盛高鍛冶刃物｜Moritaka Hamono

鋼材：超級青鋼 黑打

結構：超級青鋼刀芯 × 軟鐵包覆

刀型：雙刃柳刃／筋引

刀刃：雙刃

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240mm

實際刃長：約240mm

刃寬：約3.5cm ±

刃厚：約3.2mm

重量：約119g ±

柄長：約133mm

NT$6,500

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270mm

實際刃長：約270mm

刃寬：約3.6cm ±

刃厚：約3.6mm

重量：約158g ±

柄長：約138mm

NT$7,300

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適合哪些使用者？

經常處理肉類與無骨食材

喜歡長距離拉切的操作方式

想找比一般牛刀更修長的刀型

重視超級青鋼的切削感與保鋒性

喜歡盛高傳統黑打鍛造風格

願意正確清潔並保養碳鋼刀具

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現貨供應｜歡迎私訊洽詢

240mm、270mm 皆有現貨。

如果你喜歡盛高的黑打風格，又想找一把專門處理肉品、拉切與修整工作的修長刀型，這系列會是相當實用的選擇。

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#盛高鍛冶刃物 #盛高刃物 #MoritakaHamono

#超級青鋼 #AogamiSuper

#黑打 #Kurouchi

#筋引 #Sujihiki #雙刃柳刃

#肉品處理 #拉切

#碳鋼刀 #日本廚刀 #熊本刃物

#和欣行 #HeXinHang

🔥 Now In Stock

🔪 Moritaka Hamono

Aogami Super Kurouchi Double-Bevel Yanagiba / Sujihiki Series

240mm | 270mm

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✨ Series Highlights

✔ Aogami Super｜High hardness × Excellent edge retention

✔ Soft Iron Cladding｜Traditional carbon steel construction

✔ Kurouchi Finish｜Preserves the natural forged character of the blade

✔ Long, Slender Profile｜Designed for smooth, extended slicing strokes

✔ Double-Bevel Edge｜Intuitive handling with broader versatility

✔ Over 700 Years of Forging Tradition｜A classic expression of Moritaka’s traditional style

👉 Especially suitable for meat portioning, trimming, slicing cooked meats, and working with fish or other boneless ingredients.

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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 continued their bladesmithing tradition.

Following the Meiji era, as demand for Japanese swords changed, Moritaka gradually applied its accumulated expertise in forging, heat treatment, and sharpening to agricultural tools and professional kitchen knives.

Even today, many production stages remain highly dependent on hand craftsmanship.

The understated Kurouchi finish and direct cutting feedback of carbon steel have become some of the most recognizable characteristics of Moritaka knives.

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🧪 Steel | Aogami Super

This series features:

🔹 Aogami Super Core Steel

🔹 Soft Iron Cladding on Both Sides

Aogami Super is a high-performance carbon steel known for:

✔ Excellent sharpness

✔ Outstanding edge retention

✔ High wear resistance

✔ Crisp and direct cutting feedback

⚠️ Both the Aogami Super core and the soft iron cladding are reactive.

Clean and dry the knife immediately after use to prevent oxidation and rust.

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🔪 Double-Bevel Yanagiba / Sujihiki Profile

The main advantage of this long, slender blade shape is its ability to complete cuts with longer, smoother slicing strokes, reducing the need for repeated sawing motions.

Especially suitable for:

✔ Slicing steak, barbecue, and cooked meats

✔ Portioning larger cuts of meat

✔ Trimming sinew and silver skin

✔ Slicing fish and other boneless ingredients

✔ Culinary tasks requiring long, clean slicing strokes

Compared with a traditional single-bevel Yanagiba, the double-bevel construction is more intuitive to use and integrates more easily into Western-style or general-purpose professional kitchens.

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📏 Specifications

Brand: Moritaka Hamono

Steel: Aogami Super Kurouchi

Construction: Aogami Super Core × Soft Iron Cladding

Profile: Double-Bevel Yanagiba / Sujihiki

Edge: Double Bevel

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🔹 240mm

Actual Edge Length: Approx. 240mm

Blade Height: Approx. 35mm ±

Spine Thickness: Approx. 3.2mm

Weight: Approx. 119g ±

Handle Length: Approx. 133mm

💰 NT$6,500

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🔹 270mm

Actual Edge Length: Approx. 270mm

Blade Height: Approx. 36mm ±

Spine Thickness: Approx. 3.6mm

Weight: Approx. 158g ±

Handle Length: Approx. 138mm

💰 NT$7,300

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✨ Who Is This Series For?

✔ Users who frequently prepare meat and boneless ingredients

✔ Those who prefer long, smooth slicing strokes

✔ Anyone looking for a profile more elongated than a standard Gyuto

✔ Users who value the cutting feel and edge retention of Aogami Super

✔ Fans of Moritaka’s traditional Kurouchi aesthetic

✔ Users comfortable with proper carbon steel care and maintenance

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📩 Now In Stock | Please Feel Free to Contact Us

Both 240mm and 270mm are currently available.

If you enjoy Moritaka’s traditional Kurouchi style and are looking for a long, specialized knife for meat preparation, slicing, and trimming, this series is a highly practical choice.

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#MoritakaHamono

#AogamiSuper

#Kurouchi

#Sujihiki

#DoubleBevelYanagiba

#CarbonSteelKnife

#JapaneseKnife

#JapaneseChefKnife

#MeatSlicer

#Kumamoto

#HeXinHang