All Products
產品 Product
堺打刃物 祥太郎作 銀三鋼 本霞 極反 大切先型 先丸蛸引 300mm
💲 17,000
💡 升級選項：刀柄及刀鞘可加價升級，請私訊我們洽詢細節。
⚠️ 注意：刀柄、刀鞘、刀身若為天然材質，紋路與顏色可能有所差異，恕無法保證與圖片完全一致（除非為限定數量僅一件之產品）。
堺城內的匠人——磨刀先驅 野村祥太郎
野村先生師承於昭和時代名匠伊野氏，深受其教誨。他始終秉持師傅的教誨：「即使只製作一把刀，也要達到最高品質。」與一般追求效率與數量平衡的匠人不同，野村先生注重每一道工序，以更高標準進行 4到5個處理步驟，不僅追求刀具外觀美感，更注重實際使用體驗中的優勢與舒適度。
60多年的磨刀經驗，使他成為堺區甲斐町西的備受尊崇的名匠。他的作品不僅榮獲瑞宝單光章，更入選堺市「堺百選」，在業界內外廣受好評。
野村先生認為：「堺的和式廚刀以片刃形狀為特點，前表面使用鐵，後背面使用鋼，兩種金屬的結合必須極為精細。一旦任何步驟草率，刀具可能會彎曲或扭曲。」
他將這項技術視為堺刃物支撐和食文化「切味」的重要基石。然而，隨著產業結構的變化，堺刀具行業正面臨後繼者不足的問題。他坦言：「過去刀具店有100多家，現在僅剩約20家。雖然政府提供支援，但仍難以找到合適的接班人。」
即便如此，他仍然堅持：「當達成一個目標時，便設立更高的目標。將好的刃物磨練成更好的刃物，誠實面對每一步製作工序。」
📩 立即下單
如需更多資訊或客製化需求，歡迎私訊或留言洽詢！
✨ 匠人之作，值得珍藏！
💲 17,000
💡 Upgrade Options: Handles and sheaths can be upgraded for an additional fee. Please contact us for details.
⚠️ Note: Natural materials used for the handle, sheath, and blade may exhibit variations in pattern and color. Exact matches to product images are not guaranteed (unless stated as a limited-edition, single-piece item).
Sakai's Master Artisan—Trailblazer of Knife Sharpening, Shoutarou Nomura
Shoutarou Nomura trained under the renowned Showa-era master Ino, who emphasized creating high-quality blades over volume. Following his mentor’s teachings, Nomura consistently produces knives of exceptional quality, regardless of the size or type of order.
Unlike most artisans who perform three processing steps, Nomura goes above and beyond, executing four to five steps. This not only enhances the knife's initial appearance but also optimizes its functionality during use.
With over 60 years of experience in sharpening, Nomura has become one of the most respected artisans in Sakai’s Kai-machi Nishi district. His works, which have earned him multiple awards including the Order of the Sacred Treasure, have also been recognized as one of Sakai City’s “Top 100 Selections,” garnering widespread acclaim.
Nomura highlights that "Sakai-style Japanese kitchen knives are unique in their single-bevel design, with an iron surface on the front and steel on the back. Combining these two metals requires meticulous precision; any misstep can lead to bending or distortion."
He regards this technique as the cornerstone of Sakai’s knives, which underpin the “cutting sharpness” essential to Japanese culinary culture.
However, the knife industry faces significant challenges in finding successors. He reflects:
"In the past, there were over 100 knife shops; now, only around 20 remain. Despite government support, identifying suitable successors remains a daunting task. Many loyal customers urge us to nurture the next generation, but the obstacles are immense."
Even so, he remains steadfast:
"When one goal is achieved, I set a higher one. Refining good blades into even better ones and facing every production step with sincerity is my commitment. Although daily outcomes may vary, the joy of creating knives that satisfy users makes this craft so rewarding."
📩 Order Now
For more information or customization inquiries, feel free to message or comment!
✨ A masterpiece worth cherishing!
