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#堺孝行 #焰紅蓮 #青二鋼 #黑打 #鎚目 #菜切 #土井逸夫 #日本廚刀 #職人之作
刀型：菜切
刀刃素材：青二鋼（高碳鋼｜易生鏽材質）
硬度：HRC 61–62
刀刃種類：雙刃
刃長：180mm
刃寬：5.7cm
刃厚：3mm
柄長：133mm
重量：237g
柄材：燒櫟木
鞘：可訂製
💰 價格：NT$ 8,000（不含鞘）｜NT$ 9,500（含訂製鐵刀木鞘）
特殊刀型 × 黑打鎚目刀身處理
由知名鍛治師 土井逸夫 鍛造製作
隨刀附贈「小松炭」，象徵傳統鍛造工藝與紀念價值
在日本傳統刀工藝中，「火」是鍛刀不可或缺的要素，而木炭——尤其是 松炭，是最重要的燃料。
松炭火力穩定，可精確調節溫度，是製刀淬火的理想燃料。
青二鋼菜刀通常以 松炭 + 焦炭 混合鍛造，確保鋒利與耐用兼得。
鍛治師憑藉經驗，透過「火的顏色」判斷溫度，而非倚靠儀器。
👉 松炭稀少且珍貴，能用松炭鍛造的刀具，正是日本傳統工藝的結晶。
屬於高階鋼材，兼具鋒利度與持久性。
相比白二鋼，青二鋼硬度更高、耐磨性更佳。
適合專業料理人長時間切割，能從第一刀到最後一刀都保持鋒利。
出身：1948年，鍛治世家第三代
師承：父親 土井敬次郎，祖父 土井一雄
專精：青二鋼鍛造，傳承土井家祕技
精神：「切炭三年，對錘十年」——從炭火到鍛造，每一步皆是經驗與毅力的累積。
一把好刀，凝聚了「炭火 × 鋼材 × 匠心」的傳統工藝。
《焰·紅蓮》菜切，不僅是料理工具，更是傳統技術與匠心精神的體現。
📩 歡迎私訊詢問｜現貨稀有，售完即止。
🔥 In Stock｜Sakai Takayuki “Homura Guren” Aogami #2 Kuro-uchi Tsuchime Nakiri 180mm 🔥
#SakaiTakayuki #HomuraGuren #AogamiSteel #KuroUchi #Tsuchime #Nakiri #JapaneseKnives #HandForged #DoiItsuo
📌 Specifications
Blade Type: Nakiri
Steel: Aogami #2 (Blue #2 Steel｜High-carbon｜Reactive – requires care)
Hardness: HRC 61–62
Edge: Double bevel
Blade Length: 180mm
Blade Width: 57mm
Spine Thickness: 3.0mm
Handle Length: 133mm
Weight: 237g
Handle: Burned oak
Saya: Optional custom saya
Price: NT$ 8,000 (knife only) ｜ NT$ 9,500 (with custom ironwood saya)
✨ Series Highlights｜“Homura Guren”
Distinctive hammered kuro-uchi finish
Hand-forged by renowned smith Itsuo Doi
Includes a symbolic piece of Komatsu charcoal, representing traditional forging heritage
🔥 Charcoal × Forging Tradition
In Japanese smithing, fire is indispensable — and pine charcoal is considered the ideal fuel.
Stable, controllable heat makes pine charcoal perfect for forging and quenching.
Blue #2 steel is forged with a blend of pine charcoal and coke, ensuring both sharpness and durability.
Master smiths judge temperature by the color of the fire, not by instruments.
Pine charcoal is rare and precious — blades forged with it embody the essence of Japanese tradition.
⚔ Why Aogami #2?
Superior hardness and edge retention compared to Shirogami #2
High wear resistance for professional, long-term use
Consistent sharpness from the first cut to the last
👨🏭 The Smith｜Itsuo Doi
Born 1948, third-generation blacksmith
Trained under his father Keijiro Doi and grandfather Kazuo Doi
Specializes in Aogami #2 forging, carrying on the family’s secret techniques
Motto: “Three years to master charcoal, ten years to master the hammer.”
🌸 Conclusion
A great knife is forged from the harmony of charcoal × steel × craftsmanship.
The Homura Guren Nakiri is not only a tool for cooking, but also a reflection of Japan’s centuries-old smithing tradition and the enduring spirit of its craftsmen.
📩 Limited stock｜Message us to secure yours today!
