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規格：210mm｜240mm
鋼材：銀三鋼・本霞（抗鏽）
刃厚：約 3mm
尺寸選項：210mm｜240mm
實際刃長：200mm｜230mm
刃寬：4.7cm｜5cm
重量：143g｜159g
柄材：圖示款為黑色白線入穩定木（天然紋理隨機，非完全一致）
柄材選購：可加購更換 👉 點此看款式
鞘：可訂製其他材質刀鞘
價格：NT$ 13,000（210mm）｜NT$ 14,500（240mm）
鍛造技術最早可追溯至西元 401–500 年（古墳時代），並在堺逐漸發展。
平安末期承襲而來的鍛鐵工藝，江戶時代因堺為重要漁場，而發展出專門處理魚類的廚刀（出刃包丁）。
目前堺的專業廚刀，已被日本專業廚師使用率高達 90%。
本阿彌光悦於《亨保名物帳》中記載：「天下三名刀」：
相州五郎入道正宗
栗田口藤四郎吉光
郷右馬允義弘
據傳，若大名家不擁有此三名刀之一，就不算真正的大名。
江戶末期，刀匠正國嚮往郷右馬允義弘的刀風，卻無法達到。
傳說他在泉州住吉大社參拜時，夢見「三龜化鶴」之景，受到啟發。
覺醒後全心投入鍛刀，最終完成一把近乎義弘刀風的傑作，自此自稱「郷右馬允義弘」，並將此名傳承。
二代 正次：承襲秘訣，並專精於泉州傳統 本焼包丁。
三代 博次：昭和25年（1950年）正式將「郷右馬允義弘」註冊為山脇刃物製作所代表品牌，並刻印於本焼與本鍛練包丁。
至今，這份傳承依然延續於職人手中。
📩 現貨限量供應｜私訊洽詢刀鞘訂製或柄材升級
#山脇刃物 #郷右馬允義弘 #銀三鋼 #本霞 #單刃牛刀 #堺打刃物 #手工鍛造 #名刀傳承 #專業料理刀具
Available Sizes: 210mm｜240mm
Steel: Ginsan (Silver #3) | Honyaki finish (stainless)
Blade Thickness: approx. 3mm
Size Options: 210mm｜240mm
Actual Edge Length: 200mm｜230mm
Blade Width: 4.7cm｜5cm
Weight: 143g｜159g
Handle: Stabilized wood (black with white streaks – natural wood grain varies, not identical to sample photo)
Handle Upgrade: All store handles are interchangeable 👉 View Options
Saya (Sheath): Custom materials available on request
Price: NT$ 13,000 (210mm)｜NT$ 14,500 (240mm)
Forging techniques trace back to the Kofun period (401–500 AD), introduced to Sakai.
In the Edo period, Sakai—being a major fishing hub—developed specialized kitchen knives, including the famous Deba for fish processing.
Today, Sakai knives are used by over 90% of professional chefs in Japan, showcasing centuries of refinement.
Kōetsu Hon’ami (of the Hon’ami family, famed sword appraisers) wrote in Hyōhō Meibutsuchō that three swords were considered the most legendary in Japan:
Sōshū Gorō Nyūdō Masamune
Kuritakuchi Tōshirō Yoshimitsu
Gō Umanosuke Yoshihiro
It was said that a daimyo family without one of these swords could not truly claim the status of daimyo.
In the late Edo period, swordsmith Masakuni longed to emulate Yoshihiro’s style but struggled in vain.
While visiting Sumiyoshi Taisha Shrine, he dreamed of three turtles gracefully transforming into cranes.
Inspired, he devoted himself fully to forging and eventually produced a blade so refined that he declared it embodied Yoshihiro’s spirit.
From then on, he called himself “Gō Umanosuke Yoshihiro,” carrying on the name and its legacy.
2nd Generation – Masatsugu: Continued his father’s secrets, specializing in traditional Honyaki knives.
3rd Generation – Hirotsugu: In 1950 (Shōwa 25), officially registered Gō Umanosuke Yoshihiro as Yamawaki Hamono’s flagship brand.
To this day, the name is engraved on their Honyaki and forged kitchen knives, a tradition that remains alive.
📩 Limited Stock Available｜Message us for custom saya orders or handle upgrades
#YamawakiHamono #GōUmanosukeYoshihiro #GinsanSteel #Honyaki #Gyuto #SakaiKnives #JapaneseKitchenKnife #Handforged #LegendaryBlades #ProfessionalChefKnives
