🔥 現貨補貨！再次登場 🔥
堺孝行 焰紅蓮 青二鋼 黑打 鎚目 劍型小刀 150mm

⚔️ 焰紅蓮系列，特殊刀型設計
🔨 手工黑打槌目刀面處理
👑 日本知名刀匠——土井逸夫先生親製

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📌 商品資訊

🔹 刀型： 切付小刀
🔹 鋼材： 青二鋼（高碳鋼，需注意防鏽保養）
🔹 硬度： HRC 61-62
🔹 刀刃種類： 雙刃

📏 尺寸規格
・刃長：150mm
・刃寬：3.4cm
・刃厚：2.8mm
・柄長：118mm
⚖️ 重量：約 97g

🪵 柄材： 燒櫟木
🔪 鞘： 可加購訂製

💰 價格
✨ 不含鞘：$6,500
✨ 含訂製鐵刀木鞘：$7,700

📩 數量有限，私訊洽詢！

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🔥 關於「炭火」與鍛造技術
這次焰紅蓮系列特別隨附「小松炭」，蘊含深厚日式傳統工藝精神！

🔸 為什麼鍛造需要木炭？
木炭火力穩定、易控溫，適合精密鍛造與淬火。尤其「松炭」燃燒溫度高又穩定，是日本刀匠鍛刀的首選燃料。

🔸 黑炭 vs 白炭
・黑炭：密封滅火冷卻，用於刀具鍛造
・白炭（如備長炭）：急冷消火，多用於烹飪

這把刀採用 松炭＋焦炭 鍛造，達到理想的 850°C 淬火溫度，刀鋒更細膩、耐用！

📽️ 工藝紀錄影片： 點我觀看

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⚔️ 關於「青二鋼」

🔹 為何選用青二鋼？
青二鋼比白鋼更高硬度，保鋒性更佳。高級壽司師傅指定用鋼，確保生魚片切面細緻如絲。

✔️ 優異的鋒利度
✔️ 優秀的耐久性
✔️ 適合追求極致刀工的專業職人

💡 雖然需要更多保養，但也正是職人魂的體現！

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👑 鍛造大師——土井逸夫

三代傳承的鍛刀世家： ・祖父：土井一雄
・父親：土井敬次郎
・現任匠人：土井逸夫

土井逸夫以精湛的青二鋼鍛造技術聞名，承襲數十年爐火純青的手藝，打造出這款極具收藏價值的工藝刀。

💡 你知道嗎？
「切炭三年，對錘十年。」年輕學徒從劈炭開始，歷經數十年磨練方能成匠。這把刀，不僅僅是工具，更是匠心與傳統的結晶。

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📩 想了解更多？歡迎私訊！
🔥 收藏這把承載百年工藝精神的名刀吧！

🔥 In Stock Now! Restocked and Ready!
Sakai Takayuki Homura Kurenai Aogami #2 Kurouchi Hammered Kiritsuke Petty Knife 150mm

⚔️ Homura Kurenai Series - Unique Kiritsuke Shape
🔨 Hand-forged with Kurouchi hammered finish
👑 Crafted by renowned Japanese master blacksmith, Mr. Itsuo Doi

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📌 Product Details

🔹 Knife Type: Kiritsuke Petty Knife
🔹 Steel: Aogami #2 (High-carbon steel, prone to rusting — maintenance required)
🔹 Hardness: HRC 61–62
🔹 Blade Edge: Double bevel

📏 Specifications
・Blade length: 150mm
・Blade width: 3.4cm
・Blade thickness: 2.8mm
・Handle length: 118mm
⚖️ Weight: approx. 97g

🪵 Handle Material: Burnt Oak Wood
🔪 Saya (Sheath): Custom order available

💰 Price
✨ Without saya: $6,500 TWD
✨ With custom Ironwood saya: $7,700 TWD

📩 Limited stock! DM us for orders and inquiries!

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🔥 About Charcoal and Forging Craftsmanship
This Homura Kurenai series comes with a complimentary pack of Kishu pine charcoal, honoring traditional Japanese forging methods.

🔸 Why is charcoal essential for forging?
Charcoal offers stable, controllable heat perfect for forging and quenching. "Matsu-zumi" (pine charcoal) burns at high, steady temperatures, making it the preferred fuel for Japanese blacksmiths.

🔸 Black Charcoal vs. White Charcoal
・Black Charcoal: Slow-cooled in a sealed kiln, ideal for knife forging
・White Charcoal: Rapidly extinguished, commonly used for cooking (like binchotan)

This blade is forged using pine charcoal + coke, achieving the optimal quenching temperature of 850°C, resulting in a finer, more durable edge.

📽️ Watch the craft in action: Click here

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⚔️ About Aogami #2 Steel

🔹 Why choose Aogami #2?
In the hierarchy of Japanese steels: 1️⃣ Aogami (Blue Steel): Top-tier durability and edge retention
2️⃣ Shirogami (White Steel): Exceptionally sharp, easy to sharpen
3️⃣ Yellow Steel: Entry-level durability

Aogami #2 offers superior sharpness and edge life, making it a favorite for professional sushi chefs needing flawless cuts every time.
While it requires more maintenance, its performance is unmatched for precision work.

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👑 Master Blacksmith - Itsuo Doi

A legacy of three generations:
・Grandfather: Kazuo Doi
・Father: Keijiro Doi
・Current master: Itsuo Doi

Itsuo Doi is one of Japan’s leading artisans, continuing the family’s tradition of forging top-tier Aogami #2 blades. His craftsmanship brings not just functionality, but a story of tradition and excellence.

💡 Did you know?
There's an old saying in the blacksmithing world:
"Three years to master cutting charcoal, ten years to master the hammer."
This knife carries not just cutting-edge performance, but a piece of Japanese cultural heritage.

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📩 Want to know more? Message us anytime!
🔥 Own this masterpiece that embodies centuries of craftsmanship!