藤原照康作 Fujiwara Teruyasu｜和式「なしじ」白一鋼梨地日式菜切 165mm

NT$ 4,950

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產品介紹 Description 照片 Picture

✨【現貨供應】辣個男人的刀再次來囉！✨
🔪 藤原照康作 FUJIWARA TERUYASU｜和式「なしじ」白一鋼梨地日式菜切 165mm

🏮【品牌介紹】

藤原照康鍛刀所創立於 1870 年，傳承日本古老的日本刀鍛造技術，並將之完美運用於現代廚刀製作中。

📌 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 × 職人工藝的高度堅持，讓專業廚師與家庭料理人都能感受到這把刀的卓越切割體驗。

🔨【技藝傳承】

🔸 自 明治三年（1870年） 起，藤原家族便以鍛刀師為業，鍛造日本刀超過百年。
🔸 如今，多數日本刀作為藝術品保存，藤原則將傳統刀劍技術注入實用廚刀設計中。
🔸 第四代匠人傾注一生技藝，打造出這把総手造り鍛造包丁，不僅鋒利，更能成為終身相伴的料理利器。

🌟【產品特色】

✅ 手工鍛造 × 波紋設計
每一把刀皆由職人純手工鍛造，刀身展現出自然的「波紋」紋理，象徵極致工藝之美與手工製造的獨特性。

✅ 三層夾鋼構造：白一鋼 × 不鏽鋼
內芯採用白一鋼（Hitachi White #1 Steel），擁有極致鋒利 × 優異硬度；
外層包覆不鏽鋼，有效減少生鏽風險，保養更便利。

✅ 梨地（なしじ）表面處理
刀面經特殊「なしじ加工」，表面呈現如梨皮的紋理，能有效減少食材附著、提升切割順暢度。
此設計特別適合日式蔬菜料理，切割時穩定性高、效率佳。

✅ 高碳鋼刀芯 × 專業料理之選
白一鋼屬於高碳鋼，擁有出色的鋒利度與硬度。
需搭配定期保養與防鏽油使用，可延長刀刃壽命，維持如新。

📐【產品規格】

🔸 刀型：日式菜切（Nakiri）
🔸 鋼材：白一鋼（高碳鋼，需注意防鏽保養）
🔸 硬度：HRC 60–61
🔸 刀刃設計：雙刃

📏 尺寸與材質：

・刃長：165mm
・刃寬：5.5cm
・刃厚：2.7mm
・握柄長：128mm
・重量：150g

🔸 柄材：朴木丸柄（可加價升級其他款式）
🔸 口輪：黑水牛角
🔸 刀鞘：可加購訂製

💰 售價：NT$4,950

📩 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 Returns Again! ✨
🔪 FUJIWARA TERUYASU｜Wa-Style “Nashiji” White #1 Nakiri 165mm
White #1 Steel｜Nashiji Finish｜Hand-Forged｜Ho Wood Round Handle with Black Buffalo Horn Ferrule

🏮 Brand Overview

Founded in 1870, Fujiwara Teruyasu carries on the tradition of classical Japanese swordsmithing,
refined through generations and brought to life in the form of high-performance kitchen knives.

📌 Brand Motto: 「総手造り鍛造包丁」 — Fully Hand-Forged Knives
This reflects a deep commitment to razor-sharp cutting power and artisanal craftsmanship.
Whether for professional chefs or home cooks, every knife offers a cutting experience beyond expectations.

🔨 Forging Heritage

🔸 Since Meiji Year 3 (1870), the Fujiwara family has specialized in forging traditional Japanese swords.
🔸 As swords became more ceremonial and artistic, their blacksmithing knowledge transitioned to practical culinary tools.
🔸 Now led by a fourth-generation master, Fujiwara knives are not only sharp — they’re built to be lifelong companions.

🌟 Key Features

✅ Hand-Forged with Signature Hamon (Wave Pattern)
Each knife is individually hand-forged, featuring a distinctive wave-like hamon pattern that highlights the traditional craftsmanship behind every blade.

✅ Three-Layer San Mai Construction: White #1 Core + Stainless Cladding
The core is made of Hitachi White #1 Steel, prized for its incredible sharpness and hardness,
clad in stainless steel to reduce the risk of rust and simplify maintenance.

✅ Nashiji Textured Finish
The blade surface is treated with a Nashiji ("pear skin") finish, offering a slightly rough texture that minimizes food sticking and improves cutting flow —
especially ideal for vegetable prep where speed and consistency matter.

✅ High-Carbon Cutting Core
White #1 Steel is a high-carbon material, known for excellent edge retention and sharpness.
Due to its carbon content, regular maintenance and anti-rust oil are recommended to preserve long-term performance.

📐 Product Specifications

🔸 Knife Type: Japanese Nakiri (vegetable knife)
🔸 Core Steel: White #1 Steel (high carbon — requires care)
🔸 Hardness: HRC 60–61
🔸 Edge Type: Double Bevel