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#堺孝行 #焰紅蓮 #青二鋼 #黑打 #鎚目 #牛刀 #職人手工 #日本廚刀 #土井逸夫
刀型：劍型牛刀
刀刃素材：青二鋼（高碳鋼｜會生鏽，需防鏽保養）
刀刃硬度：HRC 61–62
刀刃種類：雙刃
刃長：225mm
刃寬：5.5cm
刃厚：3mm
柄長：140mm
重量：139g
柄材：燒櫟木
鞘：可訂做
💰 價格：NT$ 9,500（不含鞘）｜NT$ 11,000（含訂製鐵刀木鞘）
特殊刀型 × 黑打槌目刀身處理
土井逸夫鍛造，傳承三代青二鋼專業技法
附贈「小松炭」，象徵傳統鍛造工藝與紀念價值
「火」是鍛刀不可或缺的元素，而日本傳統使用的燃料正是 松炭。
松炭火力穩定，溫度可精細調整，最適合刀具鍛造與淬火。
青二鋼刀具需於 約 850°C 淬鍊，松炭與焦炭並用，確保鋒利與持久並存。
松炭產量稀少且珍貴，使用松炭鍛造的刀具更顯難得。
👉 黑炭 vs 白炭知識補充：
黑炭：窯中蒸燒後密封降溫，易燃、適合製刀。
白炭：急冷處理，代表性為備長炭。
青二鋼兼具「鋒利 × 耐久」，最受壽司師傅與專業料理人喜愛。
相比白二鋼，更耐磨、刃口保持時間更長。
每一片切割，都能從第一片到最後一片保持同等的鋒利度。
出身：1948年，堺打刃物家族第三代
師承：父親 土井敬次郎，祖父 土井一雄
專精：青二鋼系列鍛造
精神：「切炭三年，對錘十年」——從火候到鍛打，每一步皆是經驗與傳承。
一把好刀，需 天時 × 地利 × 人和。
松炭的火、青二鋼的材質、土井逸夫的技法 —— 三者合一，才造就這把《焰·紅蓮》。
料理人握刀切割的瞬間，正是數百年工藝與匠心的凝結。
懂刀之人，自會明白這份從「炭火到料理」的感動。
📩 歡迎私訊詢問，現貨稀少，售完即止。
🔥 In Stock｜Sakai Takayuki “Homura Guren” Aogami #2 Kuro-uchi Tsuchime Kiritsuke Gyuto 225mm 🔥
#SakaiTakayuki #HomuraGuren #AogamiSteel #KuroUchi #Tsuchime #Gyuto #JapaneseKnives #HandForged #DoiItsuo
📌 Specifications
Blade Type: Kiritsuke Gyuto
Steel: Aogami #2 (Blue #2 Steel｜High-carbon｜Reactive – requires care)
Hardness: HRC 61–62
Edge: Double bevel
Blade Length: 225mm
Blade Width: 55mm
Spine Thickness: 3.0mm
Handle Length: 140mm
Weight: 139g
Handle: Burned oak (yo-uchi style)
Saya: Custom-made optional
Price: NT$ 9,500 (knife only) ｜ NT$ 11,000 (with custom ironwood saya)
✨ Series Highlights｜“Homura Guren”
Distinctive kiritsuke profile × kuro-uchi (black-forged) with hammered finish
Hand-forged by Itsuo Doi, the third-generation smith specializing in Aogami #2 steel
Includes a symbolic piece of Komatsu charcoal, honoring the tradition of Japanese forging
🔥 The Spirit of Fire & Steel
Fire is the soul of blade forging — and in Japan, traditional smiths rely on pine charcoal.
Pine charcoal offers steady heat and precise temperature control, ideal for quenching.
Aogami #2 requires quenching at ~850°C, achieved through a mix of pine charcoal and coke.
Pine charcoal is rare and precious, making each forged blade even more special.
👉 Black Charcoal vs White Charcoal
Black Charcoal: cooled slowly in sealed kilns; easier to ignite, perfect for forging.
White Charcoal: quenched rapidly (e.g., binchōtan), harder and denser.
⚔ Why Aogami #2?
Known for the perfect balance of sharpness × durability
Holds its edge longer than Shirogami #2
Trusted by sushi chefs and professionals who demand consistent performance cut after cut
👨🏭 The Smith｜Itsuo Doi
Born 1948, third-generation Sakai blacksmith
Trained under his father Keijiro Doi and grandfather Kazuo Doi
Specializes in Aogami #2 hand-forging
Philosophy: “Three years to master charcoal, ten years to master the hammer.” – a life dedicated to fire, steel, and craft.
🌸 Conclusion
A great knife requires the harmony of time × material × craftsmanship.
The fire of pine charcoal, the resilience of Aogami #2, and the skill of Itsuo Doi — all converge in this Homura Guren.
Every slice you make carries the weight of centuries-old tradition, from the forge’s charcoal flames to the artistry of your cuisine.
📩 Limited stock｜Message us to reserve yours today.
