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🔹 鋼材：銀三鋼 本霞
🔹 仕上：平鏡面研磨
🔹 鍛製：傳統工藝士 山塚尚剛
🔹 規格：270mm
🔹 實際刃長：260mm
🔹 刃寬：3.3cm
🔹 刃厚：3.5mm
🔹 柄材：一體沙漠鐵木 白線入
🔹 柄長：143mm
🔹 重量：213g
🔹 鞘：可加購訂製
🔹 270mm - $18,000
🔹 如搭配黑檀木白水牛角柄 - $17,000
⚠ 注意事項：
🔸 刀柄口輪與木紋為天然材質，隨機出貨，顏色以實物為準。
🔸 其他可選刀柄：可加購升級刀柄，詳見 👉 刀柄相簿
🔸 (木紋與水牛口輪顏色皆為天然隨機，無法指定)
🔨 傳承自 5 世紀至今
🔹 約 1500 年前（西元 401-500 年，古墳時代），鍛鐵技術傳入堺地區。
🔹 平安時代末期 開始發展鍛造技術，後來因製作 煙草刀（煙斗煙管刀） 而聞名。
🔹 江戶時代，堺因漁場資源豐富，發展出專業廚刀，特別是 出刃包丁，用於處理魚類。
🔹 現今的堺刀具，已成為 90% 專業廚師的首選刀具，歷經千年演變與發展。
室町時代，本阿彌光悅在《亨保名物帳》中記載：「世上有三把名刀」：
1️⃣ 相州五郎入道正宗
2️⃣ 栗田口藤四郎吉光
3️⃣ 郷右馬允義弘
📌 據傳，大名家若無這三把名刀之一，便無法維持身份與地位。
🔹 江戶時代末期，一位名為 正國 的刀匠渴望模仿 郷右馬允義弘 的製刀技術，卻始終無法達到其水準。
💭 奇異的景象
某日，他參拜泉州 住吉大社，看見 三隻龜 在水中嬉戲，忽然靈感湧現。
🌙 夢境啟示
在夢中，三隻龜優雅旋轉，最終化為 鶴，飛往北陸道。正國受到啟發，拋棄雜念，全心投入鍛造技術，終於打造出一把驚世之刃！
🔹 正國 深信，他打造的刀已達到 郷右馬允義弘 的水準，於是自稱 郷右馬允義弘，並將技藝傳承給後代。
🔹 第二代 正次：傳承秘技，製作泉州傳統 本焼包丁。
🔹 第三代 博次：於 昭和 25 年 正式註冊「郷右馬允義弘」為 山脇刃物製作所 的代表品牌，並將這份技藝傳承至今。
📖 本文摘錄自山脇刃物製作所持有的「郷右馬允義弘由來の書」，由住吉大社權宮司敷田年博於昭和 54 年編撰。
🔹 Steel Type: Silver-3 Honkasumi
🔹 Finish: Flat Mirror Polishing
🔹 Forged By: Traditional Craftsman Naotaka Yamatsuka
🔹 Size: 270mm
🔹 Actual Blade Length: 260mm
🔹 Blade Width: 3.3cm
🔹 Blade Thickness: 3.5mm
🔹 Handle Material: One-piece Desert Ironwood with White Liner
🔹 Handle Length: 143mm
🔹 Weight: 213g
🔹 Saya: Custom-made saya available upon request
🔹 270mm - $18,000
🔹 With Ebony & White Buffalo Horn Handle - $17,000
⚠ Important Notes:
🔸 Handle ferrule and wood grain are natural materials, each piece is unique, and color may vary from the images.
🔸 Other Handle Options: Upgraded handles available. See 👉 Handle Album
🔸 (Natural wood grain and buffalo horn colors are randomly assigned and cannot be specified.)
🔨 A Tradition Spanning Over 1,500 Years
🔹 5th century (401-500 AD, Kofun Period): Iron forging techniques were introduced to the Sakai region.
🔹 Late Heian Period: The region developed advanced forging techniques and later became famous for producing tobacco knives (kiseru knives).
🔹 Edo Period: Sakai’s rich fishing industry led to the development of specialized kitchen knives, particularly Deba bōchō, used for filleting fish.
🔹 Modern Sakai Knives: Today, Sakai knives are the preferred choice of 90% of professional chefs, having evolved through centuries of refinement.
During the Muromachi Period, Hon'ami Kōetsu recorded in the Kyōhō Meibutsuchō that there were three renowned swords in the world:
1️⃣ Sōshū Gorō Nyūdō Masamune
2️⃣ Kuritago Fujiwara Yoshimitsu
3️⃣ Gō Umanosuke Yoshihiro
📌 It was said that without possessing one of these swords, a daimyo (feudal lord) could not maintain his status.
🔹 Late Edo Period: A swordsmith named Masakuni aspired to replicate the blade-making style of Gō Umanosuke Yoshihiro but could never quite achieve it.
💭 A Strange Vision
One day, he visited Sumiyoshi Taisha Shrine in Senshū and saw three turtles playing in the water, suddenly inspiring him.
🌙 A Dreamlike Revelation
That night, he dreamed of the three turtles gracefully spinning before transforming into cranes and flying northward. Inspired, Masakuni abandoned all distractions, dedicating himself solely to the art of blade forging. Finally, he succeeded in crafting a blade of extraordinary quality.
🔹 Masakuni believed his craftsmanship had reached the level of Gō Umanosuke Yoshihiro, so he adopted the name and passed down his techniques.
🔹 Second Generation - Masatsugu: Preserved the secret forging techniques and produced Sakai’s traditional Honyaki Bōchō (single-steel forged knives).
🔹 Third Generation - Hirotsugu: In 1950 (Shōwa 25), he officially registered "Gō Umanosuke Yoshihiro" as the representative brand of Yamawaki Hamono, a tradition that continues today.
📖 This text is excerpted from the "Gō Umanosuke Yoshihiro Origin Book," owned by Yamawaki Hamono, compiled in 1979 (Shōwa 54) by Sumiyoshi Taisha’s Chief Priest, Toshihiro Shikida.
