#照片記錄

#不知道何時才可以再次接單

高田刃物｜Takada no Hamono

白二鋼｜和牛刀 240mm

鍛冶：中川打刃物製作所

研磨：高田光明

這把目前不是現貨，也沒有辦法接受訂購。

甚至連現在要賣多少錢，我也不知道。

單純翻到以前留下來的照片，覺得還是很漂亮，所以放上來做個作品紀錄。

至於什麼時候才能再次接單……

這個問題老闆自己也很想知道。

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這把的配置

白紙二號鋼

中川打刃物製作所鍛造

高田光明研磨

和牛刀 240mm

朴木柄 × 黑水牛角口輪

日本大阪・堺製作

沒有特殊木材，也沒有複雜的裝飾。

但高田刃物真正有辨識度的地方，本來就不是靠華麗的配置，而是刀身本身的線條、研磨與整體完成度。

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規格

品牌：高田刃物｜Takada no Hamono

鍛冶：中川打刃物製作所

研磨：高田光明

產地：日本 大阪・堺市

鋼材：白紙二號鋼

刀型：和牛刀

刀柄：朴木 × 黑水牛角口輪

240mm

實際刃長：約225mm

刃寬：約4.8cm

刃厚：約2.7mm

重量：約144g

柄長：約143mm

售價：目前不知道

訂購：目前無法接單

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高田刃物｜Takada no Hamono

高田光明的作品，真正讓人印象深刻的地方一直都是研磨。

沒有刻意利用大量裝飾去吸引目光，而是透過刀身線條、刃面處理與整體比例，形成非常鮮明的個人風格。

這把240mm和牛刀也是如此。

實際刃長約225mm、刃寬約4.8cm，整把含柄重量約144g。

以240mm和牛刀來說，整體相當輕巧。

再搭配最簡單的朴木 × 黑水牛角柄，反而讓視覺重點完全留在刀身與研磨本身。

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白二鋼｜White #2

白紙二號鋼是日本傳統料理刀中非常經典的高碳鋼材。

成分相對單純，能夠形成細緻而鋒利的刃口，同時擁有很直接的研磨回饋，因此至今仍大量運用在傳統和包丁與各類高階手工刀具上。

而這把真正吸引人的地方，就是：

中川打刃物製作所的鍛造 × 高田光明的研磨。

一邊負責建立刀身與鋼材的基礎，一邊透過研磨呈現最後的線條與切削幾何。

最後形成的，就是高田刃物非常有辨識度的樣子。

白二鋼並非不鏽鋼，會自然氧化，也有生鏽的可能。

使用後請盡快清洗並完全擦乾，避免水分、鹽分與酸性食材長時間殘留。

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#純作品紀錄

中川打刃物製作所 × 高田光明

白二鋼｜和牛刀 240mm

這篇真的不是要賣。

因為目前：

沒有現貨

沒辦法訂

售價也無法確認

什麼時候可以再次接單也不知道

只是翻到以前留下來的照片，覺得不放出來實在有點可惜。

所以留個紀錄，也順便證明一下……

我們以前真的有拿到過。

希望哪一天可以把這篇的：

「#不知道何時才可以再次接單」

改成：

「#終於可以再次接單」

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#高田刃物 #高田ノハモノ

#TakadaNoHamono

#高田光明

#中川打刃物製作所

#白二鋼 #白紙二號 #White2

#和牛刀 #WaGyuto #牛刀240mm

#240mm

#堺刃物 #堺打刃物

#日本廚刀 #日本料理刀

#作品紀錄

#和欣行 #HeXinHang

📷 #PhotoArchive

#NoIdeaWhenWeCanTakeOrdersAgain 🤣

🔪 Takada no Hamono | 高田刃物

Shirogami #2 | Wa-Gyuto 240mm

Blacksmith: Nakagawa Hamono

Sharpener: Mitsuaki Takada

This knife is currently not in stock, and we are unable to accept orders for it.

To be honest, I don't even know how much we should be selling it for anymore. 🤣

I simply came across some old photos of this knife and thought it still looked beautiful, so I decided to share them as a record of a past piece.

As for when we'll be able to take orders again...

That's something I'd really love to know myself. 🥲

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✨ Knife Highlights

✔ Shirogami #2 (White #2 Steel)

✔ Forged by Nakagawa Hamono

✔ Sharpened by Mitsuaki Takada

✔ Wa-Gyuto 240mm

✔ Ho Wood Handle × Black Buffalo Horn Ferrule

✔ Made in Sakai, Osaka, Japan

No exotic wood.

No elaborate decorations.

But what truly makes Takada no Hamono knives recognizable has never been flashy accessories.

It's the blade geometry, sharpening, and overall level of craftsmanship that give these knives their distinctive character.

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📏 Product Specifications

Brand: Takada no Hamono

Blacksmith: Nakagawa Hamono

Sharpener: Mitsuaki Takada

Origin: Sakai City, Osaka, Japan

Steel: Shirogami #2 (White #2 Carbon Steel)

Knife Type: Wa-Gyuto

Handle: Ho Wood × Black Buffalo Horn Ferrule

🔹 240mm

Actual Edge Length: Approx. 225mm

Blade Height: Approx. 4.8cm

Spine Thickness: Approx. 2.7mm

Weight: Approx. 144g

Handle Length: Approx. 143mm

💰 Price: No idea at the moment! 🤣

📌 Orders: Currently Unavailable

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🔪 Takada no Hamono | 高田刃物

What has always impressed me most about Mitsuaki Takada's work is his sharpening craftsmanship.

Rather than relying on elaborate decorations to attract attention, his knives develop a highly recognizable personal style through their blade profiles, surface finishing, and overall proportions.

This 240mm Wa-Gyuto is no exception.

With an actual edge length of approximately 225mm, a blade height of around 4.8cm, and a total weight of just 144g including the handle, it is remarkably lightweight for a 240mm Wa-Gyuto.

Paired with a simple Ho Wood and Black Buffalo Horn handle, the visual focus remains entirely on the blade itself and the quality of its sharpening.

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🧪 Shirogami #2 | White #2 Steel

Shirogami #2 is one of the classic high-carbon steels used in traditional Japanese kitchen knives.

With its relatively simple chemical composition, it is capable of taking a fine, sharp cutting edge while offering direct and responsive feedback during sharpening.

For these reasons, it remains widely used in traditional Japanese knives and various high-end handcrafted blades.

But what makes this particular knife especially appealing is the combination of:

Forging by Nakagawa Hamono × Sharpening by Mitsuaki Takada

One establishes the foundation of the blade through forging and steelwork.

The other brings out its final profile, cutting geometry, and refined appearance through sharpening.

Together, they create the distinctive character that makes Takada no Hamono so recognizable.

⚠️ Shirogami #2 is not stainless steel.

The blade will naturally oxidize and may develop rust if not properly maintained.

After use, clean and dry the knife thoroughly as soon as possible.

Avoid leaving moisture, salt, or acidic ingredients on the blade for extended periods.

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📷 #KnifeArchiveOnly

Nakagawa Hamono × Mitsuaki Takada

Shirogami #2 | Wa-Gyuto 240mm

This post really isn't meant to sell anything. 🤣

Because right now:

❌ Not in stock

❌ Unable to accept orders

❌ Unable to confirm the current price

❌ No idea when we'll be able to take orders again

I simply came across these old photos and thought it would be a shame not to share them.

So I decided to keep a record here.

And, while I'm at it, provide a little proof that...

Yes, we really did manage to get our hands on one of these knives before! 🤣🤣

Hopefully, one day I'll finally be able to change the hashtag in this post from:

#NoIdeaWhenWeCanTakeOrdersAgain

to:

#FinallyTakingOrdersAgain 🥲

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#TakadaNoHamono
#MitsuakiTakada
#NakagawaHamono
#Shirogami2 #White2Steel
#WhitePaperSteel
#WaGyuto #Gyuto240mm
#240mm
#SakaiKnives #SakaiUchihamono
#JapaneseKitchenKnife #JapaneseChefKnife
#KnifeArchive
#HeXinHang