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#現貨供應｜馬場刃物 景清 Kagekiyo
白一鋼｜本霞 × 平鏡面｜正夫柳刃系列
240mm｜現貨供應
270mm｜等候補貨中
300mm｜現貨供應
景清相當經典的一款白一鋼正夫柳刃。
傳統白一鋼、本霞研磨，再將平面進一步做成鏡面仕上，搭配景清辨識度非常高的赤呂八角漆柄。
不是整把做成強烈的全鏡面效果，而是在傳統本霞的基礎上，以平鏡面增加刀身的精緻感與層次。
目前240mm與300mm皆有現貨，可以依照自己的工作空間與使用習慣選擇尺寸。
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這個系列的重點
白紙一號鋼｜細緻刃口與優秀研磨表現
傳統本霞研磨
平面鏡面仕上
正夫柳刃｜傳統右手單刃
240／270／300mm 三尺寸
景清赤呂八角漆柄
日本堺製作
白一鋼 × 本霞 × 平鏡面 × 赤呂漆柄
景清這個系列漂亮的地方，就是傳統感保留得很完整，但整體細節又做得相當精緻。
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規格
品牌：馬場刃物 景清 Kagekiyo
鋼材：白紙一號鋼
仕上：本霞 × 平鏡面
刀型：正夫柳刃
刀刃：單刃｜右手用
柄材：赤呂八角漆柄
刀鞘：可另外加購訂製
240mm
實際刃長：約235mm
刃寬：約3cm
刃厚：約3.4mm
重量：約136g ±
柄長：約135mm
NT$16,320
300mm
實際刃長：約290mm
刃寬：約3.5cm
刃厚：約4mm
重量：約193g ±
柄長：約140mm
NT$20,640
手工刀具的尺寸、厚度與重量，每把可能存在些許合理誤差。
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其他尺寸
270mm｜NT$18,490
目前270mm等候補貨中。
有需要可以先登記，到貨後我們會再通知。
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白一鋼 × 本霞 × 平鏡面
白紙一號鋼是傳統日式料理刀相當具有代表性的高碳鋼材。
在良好的熱處理與研磨之下，可以形成相當細緻、銳利的刃口；對喜歡自己研磨料理刀的使用者來說，白鋼的研磨回饋也是它長期受到喜愛的原因之一。
這個系列則是在傳統本霞研磨的基礎上，將刀身平面進一步處理成鏡面仕上。
因此並不是整把刀全部拋成鏡面，而是透過平面與刃面不同的研磨質感，形成更明顯的視覺層次。
白一鋼並非不鏽鋼，會氧化、生鏽。
使用後請立即清洗並完全擦乾，長時間未使用建議薄上一層刀油保存。
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景清｜赤呂八角漆柄
除了刀身之外，赤呂漆柄也是這個系列辨識度非常高的地方。
八角柄輪廓簡潔，搭配鮮明卻不過度張揚的赤呂色澤，與白一鋼本霞刀身放在一起，非常有傳統和包丁的味道。
漆塗表面除了形成景清特有的視覺質感之外，也能提升木柄表面的耐水性。
刀身、研磨到刀柄的搭配都很完整，也是景清系列一直很有自己風格的地方。
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240mm／300mm｜怎麼選？
兩個尺寸的個性其實差異蠻明顯。
240mm｜約136g
刀身短一些，整體更加輕巧靈活。
如果工作空間有限，平常處理的魚體不大，或是第一次從短刀轉入傳統柳刃，240mm會比較容易適應。
300mm｜約193g
300mm則是日料工作中非常經典的柳刃尺寸。
更充足的有效刃長，在處理生魚片與較大型魚肉時，可以盡可能利用一次完整拉切完成切面，減少來回鋸切。
雖然尺寸來到300mm，但重量仍只有約193g，整體依然保有柳刃修長、輕巧的操作感。
簡單來說：
想要靈活、空間需求較小 → 240mm
重視長距離拉切與專業工作尺寸 → 300mm
至於最多人習慣的270mm，目前正在等候補貨。
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馬場刃物｜景清 Kagekiyo
馬場刃物製作所創業於1916年，扎根於日本大阪堺市。
「景清 Kagekiyo」則是馬場刃物旗下具有代表性的高階料理刀系列之一。
從鍛造、研磨到漆柄配置，延續堺打刃物由不同職人分工完成的製作方式。
景清系列的特色也不單純只是追求鋼材規格。
刀身研磨、整體線條、柄材與漆塗配置，都被當成一把完整料理刀的一部分來處理。
因此即使是相當傳統的白一鋼柳刃，實體依然有非常鮮明的景清風格。
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240mm／300mm 現貨供應
白一鋼 × 本霞 × 平鏡面 × 赤呂漆柄
這系列老闆自己一直覺得很耐看。
沒有特殊大馬士革，也沒有刻意堆很多裝飾，而是把傳統柳刃該有的線條、研磨與漆柄搭配做好。
尤其白一鋼配上本霞和平鏡面，再搭景清的赤呂漆柄，整體就是很標準的日式味道。
有興趣歡迎私訊洽詢。
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🔪 Now In Stock | Baba Hamono Kagekiyo
White #1 Steel | Hon-Kasumi × Mirror-Polished Flat | Yanagiba Series
🔹 240mm｜Now In Stock
🔹 270mm｜Awaiting Restock
🔹 300mm｜Now In Stock
This is one of Kagekiyo’s classic White #1 Steel Yanagiba series.
Traditional White #1 steel and Hon-Kasumi polishing are combined with a mirror-polished flat, then finished with Kagekiyo’s highly recognizable Aka-Ro octagonal lacquered handle.
Rather than polishing the entire blade to a highly reflective mirror finish, the traditional Hon-Kasumi character is preserved while the mirror-polished flat adds another level of refinement and visual contrast.
Both 240mm and 300mm are currently in stock, allowing you to choose according to your workspace and preferred cutting style.
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✨ Series Highlights
✔ White #1 Steel｜Refined Edge × Excellent Sharpening Response
✔ Traditional Hon-Kasumi Finish
✔ Mirror-Polished Flat
✔ Yanagiba｜Traditional Right-Handed Single Bevel
✔ 240 / 270 / 300mm Sizes
✔ Kagekiyo Aka-Ro Octagonal Lacquered Handle
✔ Made in Sakai, Japan
White #1 × Hon-Kasumi × Mirror-Polished Flat × Aka-Ro Lacquered Handle
What makes this Kagekiyo series particularly attractive is how completely it preserves the character of a traditional Japanese knife while refining every detail to a very high level.
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📏 Specifications
Brand: Baba Hamono | Kagekiyo
Steel: White #1 Steel / Shirogami #1
Finish: Hon-Kasumi × Mirror-Polished Flat
Profile: Yanagiba
Edge: Single Bevel | Right-Handed
Handle: Aka-Ro Octagonal Lacquered Handle
Saya: Custom Saya Available Separately
🔹 240mm
Actual Edge Length: Approx. 235mm
Blade Height: Approx. 30mm
Spine Thickness: Approx. 3.4mm
Weight: Approx. 136g ±
Handle Length: Approx. 135mm
💰 NT$16,320
🔹 300mm
Actual Edge Length: Approx. 290mm
Blade Height: Approx. 35mm
Spine Thickness: Approx. 4.0mm
Weight: Approx. 193g ±
Handle Length: Approx. 140mm
💰 NT$20,640
⚠️ As these are handcrafted knives, dimensions, thickness, and weight may vary slightly from piece to piece.
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📏 Other Size
🔹 270mm｜NT$18,490
📌 270mm is currently awaiting restock.
You are welcome to register your interest in advance, and we will contact you once it arrives.
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🔪 White #1 Steel × Hon-Kasumi × Mirror-Polished Flat
White #1 Steel / Shirogami #1 is one of the most representative traditional high-carbon steels used in Japanese kitchen knives.
With proper heat treatment and sharpening, it is capable of taking an exceptionally fine and sharp edge.
For users who enjoy sharpening their own knives, the responsive sharpening feel of White Steel is also one of the reasons it has remained so highly regarded over the years.
This series begins with a traditional Hon-Kasumi finish, while the flat section of the blade is further refined to a mirror polish.
The entire blade is therefore not polished into one uniform mirror surface.
Instead, the contrast between the mirror-polished flat and the traditional Kasumi-finished bevel creates a more pronounced visual depth and refinement.
⚠️ White #1 is not stainless steel. It is reactive and can oxidize or rust.
Clean and dry the knife completely immediately after use. For longer periods of storage, we recommend applying a thin layer of knife oil.
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🟥 Kagekiyo | Aka-Ro Octagonal Lacquered Handle
Beyond the blade itself, the Aka-Ro lacquered handle is another highly recognizable feature of this series.
The clean octagonal profile is paired with a vivid yet understated Aka-Ro lacquer finish, complementing the White #1 Hon-Kasumi blade with a distinctly traditional Japanese aesthetic.
In addition to creating Kagekiyo’s characteristic appearance, the lacquered surface also improves the water resistance of the wooden handle.
From the blade and polishing to the handle selection and lacquer work, the entire knife feels intentionally composed as one complete design.
This attention to the overall presentation is one of the qualities that gives the Kagekiyo series such a distinctive identity.
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🐟 240mm vs. 300mm | Which Size Should You Choose?
The two sizes have noticeably different personalities.
🔹 240mm｜Approx. 136g
The shorter blade makes the knife lighter, more agile, and easier to maneuver.
If your workspace is limited, you usually work with smaller fish, or this is your first step from shorter knives into a traditional Yanagiba, the 240mm will generally be easier to adapt to.
🔹 300mm｜Approx. 193g
The 300mm Yanagiba is a classic professional size in Japanese cuisine.
The additional usable edge length allows longer, cleaner slicing strokes when preparing sashimi and larger pieces of fish, helping reduce the need for repeated back-and-forth sawing motions.
Despite its 300mm size, the knife weighs only approximately 193g, maintaining the long, slender, and relatively lightweight handling traditionally associated with a Yanagiba.
Simply put:
Want greater agility and less workspace requirement → 240mm
Prefer longer slicing strokes and a classic professional size → 300mm
And as for the 270mm, which is probably the size most people are accustomed to…
We are still waiting for the restock 🤣
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🇯🇵 Baba Hamono | Kagekiyo
Baba Hamono was established in 1916 and is based in Sakai, Osaka, Japan.
Kagekiyo is one of Baba Hamono’s signature premium kitchen knife series.
From forging and sharpening to the lacquered handle, its production follows Sakai’s traditional division-of-labor system, with specialized craftsmen responsible for different stages of the knife-making process.
The character of Kagekiyo is not defined by steel specifications alone.
Blade polishing, overall geometry, handle materials, and lacquer work are all treated as integral parts of the finished knife.
That is why even a very traditional White #1 Yanagiba can still have such a recognizable Kagekiyo identity.
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📩 240mm / 300mm Now In Stock
White #1 × Hon-Kasumi × Mirror-Polished Flat × Aka-Ro Lacquered Handle
This has always been one of those Kagekiyo series that we find especially timeless.
There is no elaborate Damascus pattern and no excessive decoration.
Instead, the focus is simply on getting the essential elements of a traditional Yanagiba right:
The profile, the polishing, and the lacquered handle.
White #1 steel paired with Hon-Kasumi and a mirror-polished flat, finished with Kagekiyo’s distinctive Aka-Ro lacquered handle — the overall presentation is unmistakably traditional Japanese.
📩 Now in stock | Please feel free to contact us for inquiries.
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