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✨【現貨供應】辣個男人的刀再次回歸！✨
🔪 藤原照康 作 FUJIWARA TERUYASU｜和式「幻の名刀 指切りあり」牛刀系列
白一鋼｜梨地槌目｜朴木八角柄｜黑水牛角口輪
創立於 1870 年 的 藤原照康鍛刀所，承襲日本古式刀劍鍛造技術，並將其完美應用於現代廚刀設計。
📌 品牌標語：「総手造り鍛造包丁」（全手工打造廚刀）
代表著對極致鋒利 × 職人精神的極致堅持。
無論是專業廚師或家庭料理愛好者，皆能感受到這把刀帶來的卓越切割體驗。
🔸 自 明治三年（1870年） 起，藤原家族世代皆為鍛刀職人，最早以打造日本刀為本業。
🔸 隨著時代變遷，刀劍作為藝術品保存，而鍛刀技術延伸至廚刀實用領域。
🔸 第四代匠人傾注全部技藝鍛造此系列，使其不只是鋒利，更是能陪你一生的料理利器。
✅ 純手工鍛造 × 槌目紋理
由職人全手工打造，槌目處理不僅增添美感，更能有效減少食材黏附、提升切割流暢度。
✅ 白一鋼芯 × 不鏽鋼夾鋼結構（三層夾鋼）
採用 Hitachi 白紙一號鋼（White #1） 為鋼芯，具備極致鋒利度與優異切削力。
外層不鏽鋼材質，有效降低生鏽風險，保養更方便。
✅ 槌目仕上げ（打出し仕上げ）
刀面經精緻槌目加工，有效減少高含水量食材的吸附，提升整體切割效率。
此系列為藤原照康最受歡迎的高端系列之一，專為日式料理與職人使用打造。
✅ 適用範圍廣 × 日常主力刀型
牛刀為多用途設計，適合處理肉類、蔬菜、魚類等各類食材，
無論是切片、切絲、剁碎，都能應對自如。
🔸 刀型：牛刀（Gyuto）
🔸 鋼材：白一鋼（高碳鋼，需妥善保養）
🔸 硬度：HRC 60–61
🔸 刀刃類型：雙刃設計
🔸 刀刃厚度：3.4mm
🔸 口輪／口金：黑水牛角
🔸 柄材：朴木八角柄（可加價升級其他款式）
🔸 刀鞘：可加購訂製
・刃長：180mm
・刃寬：4.7cm
・握柄長：135mm
・重量：123g
💰 售價：NT$8,000
・刃長：210mm
・刃寬：5.2cm
・握柄長：138mm
・重量：159g
💰 售價：NT$11,500
・刃長：240mm
・刃寬：5.2cm
・握柄長：143mm
・重量：201g
💰 售價：
・刃長：270mm
・刃寬：5.7cm
・握柄長：150mm
・重量：229g
💰 售價：
📩 現貨有限，售完需等候製作！歡迎私訊詢問或下單！
✨ [Now In Stock] — The Blade of That Man Returns ✨
🔪 FUJIWARA TERUYASU｜Wa-Style Maboroshi “Phantom Blade” Gyuto with Finger Notch
White #1 Steel｜Nashiji Hammered Finish｜Octagonal Ho Wood Handle｜Black Buffalo Horn Ferrule
Founded in 1870, Fujiwara Teruyasu continues the legacy of traditional Japanese swordsmithing,
refined over generations and applied to modern kitchen knives.
📌 Brand Motto:「総手造り鍛造包丁」— Fully Hand-Forged Knives
An uncompromising commitment to razor-sharp cutting performance and true craftsmanship.
Whether you're a professional chef or a home cook, you'll experience the excellence of this knife in every slice.
🔸 Since Meiji Year 3 (1870), the Fujiwara family has worked as traditional swordsmiths.
🔸 As swords became symbolic artifacts, they redirected their blacksmithing legacy into kitchen knife craftsmanship.
🔸 Now led by a fourth-generation master, each knife is a lifelong tool, forged with passion and precision.
✅ Hand-Forged Hammered Finish
Each blade is meticulously forged by hand, featuring a hammered Nashiji texture that reduces drag and food sticking,
while showcasing traditional blacksmith artistry.
✅ Triple-Layer San Mai Construction with White #1 Core
The cutting core is made of Hitachi White #1 Steel, offering extraordinary sharpness and edge retention,
clad in stainless steel for added corrosion resistance and ease of maintenance.
✅ Uchihamono Hammer Finish
The hammered surface helps prevent water-rich ingredients from clinging to the blade, allowing for smoother cuts.
This is one of Fujiwara’s most respected high-end series, designed for precision work and professional chefs.
✅ Versatile Gyuto Design
The gyuto is a staple in both professional kitchens and homes, suitable for meat, vegetables, and fish —
excellent for slicing, dicing, chopping, and more.
🔸 Blade Type: Gyuto (with finger notch)
🔸 Core Steel: White #1 Steel (high carbon — requires proper care)
🔸 Hardness: HRC 60–61
🔸 Edge Type: Double Bevel
🔸 Blade Thickness: 3.4mm
🔸 Ferrule: Black Buffalo Horn
🔸 Handle Material: Octagonal Ho Wood (other options available upon request)
🔸 Saya (Sheath): Custom order available
・Blade Length: 180mm
・Blade Width: 4.7cm
・Handle Length: 135mm
・Weight: 123g
💰 Price: NT$8,000
・Blade Length: 210mm
・Blade Width: 5.2cm
・Handle Length: 138mm
・Weight: 159g
💰 Price: NT$11,500
・Blade Length: 240mm
・Blade Width: 5.2cm
・Handle Length: 143mm
・Weight: 201g
💰 Price:
・Blade Length: 270mm
・Blade Width: 5.7cm
・Handle Length: 150mm
・Weight: 229g
💰 Price:
📩 Limited quantities available — message us now for inquiries or to place an order!
Once sold out, restocking may take months or even years. Don’t miss your chance!
