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醉心 Suisin 白二鋼「鬼手仏心」身卸出刃 210mm

傳統工藝士 富樫憲治 作｜堺市頂級鍛造工藝

產品資訊

鍛造師：富樫憲治

鋼材：安來鋼 白紙二號（高碳鋼｜會生鏽｜需注意保養）

製法：打刃物鍛造

研磨：本霞+ 細目木砥仕上＋マチ磨き

柄材：朴木八角 水牛口輪

鞘材：朴鞘（附固定釘）

銘文：鬼手仏心

硬度：HRC 62–63

規格：

刃長：210mm

刃寬：4.2cm

刃厚：5mm

柄長：135mm

重量：210g ±

價格：NT$ 16,500

名稱由來｜鬼手仏心

「鬼手仏心」一詞源於外科醫生的形容：

鬼之手：手術刀下的冷靜果斷、精準無比

佛之心：為患者著想的慈悲仁心

刻於刀上的「鬼手仏心」，寓意廚師既擁有如惡魔般俐落的刀法，也有如天使般照料味蕾與幸福的廚藝。

工藝特點

富樫憲治以高水準熱處理與鍛造技術，實現白二鋼獨特的鋒利與韌性

不一味追求極端硬度，而是平衡鋒利 × 耐用

適合處理大量食材、精細切割及長時間作業

關於身卸出刃

用途多元：可從處理食材到切生魚片，一刀多用

刀形特徵：刃身較相出刃細長，適合三枚開與薄片切割

限制：不適合剖魚頭，對於大魚頭建議使用傳統出刃

重量優勢：沉重刀身可減少施力處理大型魚類

使用建議：適合不需剖頭、專注三枚開作業的職人或熟手

傳統工藝 × 廚師之心 × 職人之手

想感受「鬼手仏心」的廚藝精神與刀法？

私訊搶購 數量有限，售完為止！

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🔥 New Arrival – In Stock 🔥
⚔ Suisin White #2 “Kishubushin” Mioroshi Deba 210mm

🛠 Crafted by Master Smith Kenji Togashi｜Top-tier Sakai Forging

🔹 Product Details

• Bladesmith: Kenji Togashi (Traditional Craftsman)

• Steel: Yasugi White #2 High-Carbon Steel (Reactive｜Requires Care)

• Forging: Hand-forged (Uchihamono)

• Finish: Hon-Kasumi + Fine-grit Wood Stone Finish + Machi-polish

• Handle: Magnolia Octagonal with Water Buffalo Horn Ferrule

• Saya: Magnolia Saya with Pin

• Inscription: 鬼手仏心 – “Kishubushin”

• Hardness: HRC 62–63

📏 Dimensions

• Blade length: 210mm

• Blade width: 42mm

• Blade thickness: 5mm

• Handle length: 135mm

• Weight: ~210g

💰 Price: NT$ 16,500

🔸 Name Origin｜鬼手仏心 (Kishubushin)
The phrase, borrowed from surgical terminology, symbolizes:

• Demon’s Hand (鬼手): Calm, precise, and unflinching cuts.

• Buddha’s Heart (仏心): Compassion and care for others.

Etched on the blade, “Kishubushin” embodies the spirit of chefs: ruthless precision in knife skills, yet deep kindness in nurturing taste and happiness.

✨ Craft Highlights

• Kenji Togashi’s heat treatment and forging bring out White #2’s unmatched sharpness and toughness.

• Balanced for both edge retention × durability rather than extreme hardness.

• Designed for professional use—handling large volumes, fine slicing, and long sessions without compromise.

📚 About the Mioroshi Deba

• Versatile Use: From fish butchery to sashimi slicing, one knife for multiple tasks.

• Blade Shape: Slimmer and longer than a classic Deba, ideal for san-mai oroshi (three-piece filleting) and thin slicing.

• Limitations: Not suited for splitting large fish heads—use a traditional Deba for that.

• Weight Advantage: Heavier blade reduces effort when working with larger fish.

• Best For: Skilled chefs focused on filleting and precise cutting without head-splitting tasks.

✨ Traditional Craft × Chef’s Spirit × Master’s Hand

💬 Ready to experience the philosophy of “Kishubushin” in your cuisine?
📲 DM to order – Limited availability, once sold it’s gone!

#Suisin #Kishubushin #WhiteSteel #MioroshiDeba #KenjiTogashi #SakaiForging #TraditionalCraftsman #JapaneseKnives #ChefKnife #KitchenKnife #和包丁 #KnifeCollectors #和欣行