現貨到貨｜

這次依舊是社長手研本刃付版本，不得不說加錢就是猛

醉心 Suisin「鬼手仏心」身卸出刃 210mm / 240mm

傳統工藝士 富樫憲治 作｜超質感身卸出刃非它莫屬

240mm 已售完，可預訂到貨通知

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＋手研本刃付

柄材：黑檀木八角 白水牛口輪

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｜柄長：140mm｜刃厚：4.4mm｜重量：223g ±｜ NT$ 21,000

刃長：240mm｜刃寬：4.5cm｜柄長：143mm｜刃厚：4.4mm｜重量：287g ±｜ NT$ 24,000

名稱由來｜鬼手仏心

「鬼手仏心」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｜手研本刃付

「本刃付」 是日本高端刀具製作中的最後一道關鍵工序，指的是刀刃的最終成形與調整角度。

「手研本刃付」 則是由資深研磨師以全手工方式進行，具備以下特點：

最佳切割角度：依刀型、用途調整角度，兼顧鋒利與耐用性

極致鋒利度：手工研磨可將刃口精確打磨到幾乎「無可見鋸齒」，切感順滑無阻力

刃面平整度高：避免機械研磨可能造成的過熱、刃口脆化

更長久的持鋒性：因為研磨均勻且角度穩定，耐用度優於一般量產刀具

簡單來說，「手研本刃付」就是刀匠親手賦予刀具靈魂的最後一步，它不只是銳利，而是一種 精準、穩定且持久的專業切割體驗。

關於身卸出刃

用途多元：可處理食材、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，處理大魚頭仍建議使用傳統出刃

重量優勢：沉重刀身可減少施力處理大型魚類

適用對象：熟手職人、對刀法有經驗者；初學者需注意安全

傳統工藝 × 廚師之心 × 職人之手

想感受「鬼手仏心」的廚藝精神與頂級切感？

私訊搶購 210mm 現貨供應，240mm 可預訂

#Suisin #醉心 #鬼手佛心 #白二鋼 #身卸出刃 #堺市鍛造 #富樫憲治 #傳統工藝士 #和包丁 #出刃刀 #廚師刀 #料理刀具 #刺身刀 #手研本刃付 #職人手作 #日本刀具 #KnifeCollectors #KitchenKnife #ChefKnife #和欣行

🔥 New Arrival｜In Stock
This time it’s the hand-finished Honba-tsuke version by the president himself – worth every extra penny 🔥

⚔ Suisin “Kishubushin” Mioroshi Deba 210mm / 240mm
🛠 Crafted by Traditional Master Smith Kenji Togashi｜Sakai’s Finest Forging

📢 240mm Sold Out – Preorder Available

🔹 Product Details

• Bladesmith: Kenji Togashi (Traditional Craftsman)

• Steel: Yasugi White #2 High-Carbon Steel (Reactive – requires maintenance)

• Forging: Hand-forged (Uchihamono)

• Finish: Hon-Kasumi + Fine Wood-stone Polish + Machi-Migaki + Hand-finished Honba-tsuke

• Handle: Ebony Octagonal with White Buffalo Horn Ferrule

• Saya: Magnolia Saya with Pin

• Engraving: 鬼手仏心 – “Kishubushin”

• Hardness: HRC 62–63

📏 Specifications

• 210mm｜Blade: 215mm｜Width: 42mm｜Handle: 140mm｜Spine: 4.4mm｜Weight: ~223g｜💰 NT$ 21,000

• 240mm｜Blade: 245mm｜Width: 45mm｜Handle: 143mm｜Spine: 4.4mm｜Weight: ~287g｜💰 NT$ 24,000

🔸 Name Origin｜鬼手仏心 – Kishubushin
A phrase borrowed from surgical terminology:

• Demon’s Hand (鬼手): cold precision and unflinching execution.

• Buddha’s Heart (仏心): compassion and care for others.
  Etched on the blade, Kishubushin represents a chef’s spirit: ruthless skill in cutting, yet deep kindness in nourishing flavor and happiness.

✨ Craft Highlight｜Hand-Finished Honba-tsuke
Honba-tsuke is the crucial final stage of Japanese knife making – the true edge setting.
Hand-finished Honba-tsuke means the edge is refined entirely by a master polisher, ensuring:

• Optimal cutting angle tailored for knife type & use

• Extreme sharpness – edge polished to near-invisible serration, delivering frictionless cutting

• Superior flatness – prevents overheating & brittleness from machine grinding

• Longer-lasting edge retention – precise geometry, stable angles, greater durability

In short, hand-finished Honba-tsuke is the moment when the knife is given its soul: not just sharp, but precise, stable, and enduring.

📚 About the Mioroshi Deba

• Versatile: from butchering to sashimi slicing, a true multi-purpose fish knife

• Slimmer & longer than a classic Deba – perfect for san-mai oroshi (three-piece filleting) and fine slicing

• Limitation: not suited for splitting large fish heads – use a traditional Deba for that

• Weight advantage: heavy body reduces effort with larger fish

• Best suited for: experienced chefs and professionals – beginners should use with caution

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

💬 Ready to experience the philosophy of “Kishubushin” and its elite edge?
📲 DM to order – 210mm available, 240mm preorder open

#Suisin #Kishubushin #WhiteSteel #MioroshiDeba #KenjiTogashi #SakaiForging #TraditionalCraftsman #JapaneseKnives #HandForged #HonbaTsuke #和欣行