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#現貨供應｜黑打梨地 × 墨流 × 超級青鋼
加藤義實｜超級青鋼 黑打梨地 墨流
切付牛刀 210mm｜黑檀 × 白水牛角柄
現貨售價｜NT$9,000
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這把的重點
超級青鋼（Aogami Super）｜高硬度、高刃持的高碳鋼材
黑打梨地仕上｜保留手工鍛造質感，每把表情略有不同
墨流紋理｜鍛造層紋自然呈現在刀身之上
切付牛刀 210mm｜尖銳切先 × 實用牛刀尺寸
約 4.7cm 刃寬｜兼顧操作空間與靈活度
黑檀 × 白水牛角柄｜沉穩、耐看的經典和式搭配
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加藤義實｜手工鍛造料理刀
加藤義實的作品一直有相當鮮明的手工鍛造風格。
這把沒有追求過度工整、拋光的外觀，而是以黑打、梨地與墨流層紋共同構成刀身表情。
黑色鍛造表面往下過渡至較粗獷的梨地質感，再延伸至刃區的層次紋路，視覺上相當有辨識度。
而且這類手工作品，每一把黑打表面與紋理分布都不會完全相同。
不是追求每把長得一模一樣，而是保留手工鍛造本身的個體差異。
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超級青鋼｜Aogami Super
超級青鋼是日本高階料理刀相當具代表性的高碳工具鋼。
透過較高的碳含量，以及鎢、鉬、釩等合金元素，讓它具備優秀的硬度、耐磨性與刃口保持能力。
實際作為料理刀使用，最大的優勢就是：
刃口可以做得非常銳利，同時維持相當好的刃持表現。
對於重視切入感，又不希望頻繁重新開刃的使用者，是非常經典的鋼材選擇。
超級青鋼仍屬於會氧化生鏽的高碳鋼，並不是不鏽鋼。
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210mm 切付牛刀｜尖切先 × 日常實用尺寸
相較一般圓弧牛刀，切付牛刀最容易辨識的就是更加俐落、尖銳的切先造型。
210mm 又是相當實用的日常尺寸，不需要非常大的工作空間，就能處理多數料理備料工作。
適合：
・肉類分切、切片
・蔬菜切片、切絲
・日常大量備料
・利用尖端進行較細緻的刀工
約 4.7cm 的刃寬也保留足夠的指節空間，不會因為切付造型而犧牲日常牛刀應有的實用性。
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產品規格
鍛造：加藤義實
鋼材：超級青鋼 Aogami Super
※高碳鋼，會氧化生鏽
刀型：切付牛刀
刃長：約 210mm
刃寬：約 4.7cm
刃厚：約 2.3mm
重量：約 168g
刀柄：黑檀 × 白水牛角
仕上：黑打梨地 × 墨流
刀鞘：可另外加購訂製
現貨售價｜NT$9,000
刀柄亦可另外升級其他款式，可參考刀柄賣場，依選擇款式另計加購價格。
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高碳鋼使用提醒
超級青鋼具有優秀的刃口表現，但相對也需要使用者多一點照顧。
使用後建議：
・清洗後立即擦乾
・避免長時間沾水或潮濕放置
・處理酸性食材後盡快清潔
・長時間不使用時，可薄擦一層刀具保養油
隨著使用，高碳鋼刃區也可能逐漸形成自然氧化色澤（Patina），屬於正常使用現象。
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黑打的粗獷、梨地的質感，再加上墨流層紋，本身就是一把非常有手工味道的作品。
但它也不是只有外觀。
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🔥 Now In Stock | Kurouchi Nashiji × Damascus × Aogami Super
🔪 Yoshimi Kato | Aogami Super Kurouchi Nashiji Damascus
Kiritsuke Gyuto 210mm | Ebony × White Buffalo Horn Handle
💰 Now In Stock｜NT$9,000
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✨ Product Highlights
✔ Aogami Super｜High-Hardness Carbon Steel with Excellent Edge Retention
✔ Kurouchi Nashiji Finish｜Retains the Character of Hand-Forged Craftsmanship, with Slight Variations from Knife to Knife
✔ Damascus Pattern｜Natural Forged Layering Visible Across the Blade
✔ Kiritsuke Gyuto 210mm｜Sharp Tip × Practical Everyday Gyuto Size
✔ Approx. 47mm Blade Height｜Good Knuckle Clearance While Remaining Maneuverable
✔ Ebony × White Buffalo Horn Handle｜Classic, Refined Wa-Handle Combination
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🏮 Yoshimi Kato | Hand-Forged Japanese Kitchen Knives
Yoshimi Kato’s knives have always carried a very distinctive hand-forged character.
Rather than pursuing an overly uniform or highly polished appearance, this knife combines Kurouchi, Nashiji, and Damascus layering to create its unique blade surface.
The dark forged surface transitions into the more textured Nashiji finish, followed by the layered pattern toward the cutting edge, giving the blade a highly recognizable appearance.
And with this type of handmade knife, the Kurouchi surface and pattern distribution will naturally vary from piece to piece.
The goal is not to make every knife look exactly identical — those individual variations are part of the character of hand-forged craftsmanship.
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🧪 Aogami Super
Aogami Super is one of the most representative high-carbon tool steels used in premium Japanese kitchen knives.
With its high carbon content and alloying elements including tungsten, molybdenum, and vanadium, it offers excellent hardness, wear resistance, and edge retention.
In practical kitchen use, one of its greatest advantages is its ability to take an extremely sharp edge while maintaining that edge for an extended period.
For users who value a crisp cutting feel but do not want to resharpen too frequently, Aogami Super is a classic steel choice.
⚠️ Aogami Super is still a reactive high-carbon steel and is not stainless. It can oxidize and rust.
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🔪 Kiritsuke Gyuto 210mm | Sharp Tip × Practical Everyday Size
Compared with the rounded tip of a conventional Gyuto, the most recognizable feature of a Kiritsuke Gyuto is its sharper and more angular tip profile.
At 210mm, it is also a highly practical everyday size that can handle most food preparation without requiring an especially large cutting board or workspace.
Well suited for:
・Meat portioning and slicing
・Vegetable slicing and julienne
・High-volume everyday prep
・Detailed knife work using the precise tip
With approximately 47mm of blade height, there is also plenty of knuckle clearance, maintaining the everyday practicality expected from a Gyuto despite the more distinctive Kiritsuke-style profile.
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📏 Specifications
Blacksmith: Yoshimi Kato
Steel: Aogami Super
※ High-carbon steel｜Reactive and can rust
Profile: Kiritsuke Gyuto
Actual Edge Length: Approx. 210mm
Blade Height: Approx. 47mm
Spine Thickness: Approx. 2.3mm
Weight: Approx. 168g
Handle: Ebony × White Buffalo Horn
Finish: Kurouchi Nashiji × Damascus
Saya: Custom Saya Available Separately
💰 Now In Stock｜NT$9,000
The handle can also be upgraded to other available options.
Please refer to our handle selection for additional styles. Any price difference will depend on the handle selected.
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⚠️ High-Carbon Steel Care
Aogami Super offers excellent edge performance, but it also requires a little more care from the user.
After use, we recommend:
・Wash and dry the knife immediately
・Avoid leaving the blade wet or in a humid environment
・Clean the blade promptly after cutting acidic ingredients
・For long-term storage, apply a thin layer of knife maintenance oil
With regular use, the exposed carbon-steel area may gradually develop a natural patina. This is a normal characteristic of reactive carbon steel.
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The rugged character of Kurouchi, the texture of Nashiji, and the layered Damascus pattern come together to give this knife a distinctly handmade appearance.
But this knife is not only about looks.
Aogami Super × 210mm Kiritsuke Gyuto gives it the cutting performance and practical proportions to be used as a genuine everyday work knife.
📩 Now in stock | Please feel free to contact us for inquiries.
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#YoshimiKato #KatoYoshimi
#AogamiSuper #BlueSuper
#KiritsukeGyuto #Gyuto
#Kurouchi #Nashiji #Damascus
#HandForged #JapaneseKnife
#JapaneseChefKnife #CarbonSteelKnife
#EbonyHandle #WhiteBuffaloHorn
#NowInStock
#HeXinHang
