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👉 系列特色：特殊刀型 × 手工黑打槌目 × 松炭附贈
👉 製作匠人：知名刀匠 土井逸夫
刃長：290mm
刃寬：3.5cm
刃厚：4.5mm
柄長：140mm
重量：283g
柄材：燒櫟木
鞘：可訂做
💰 價格：
不含鞘：NT$ 12,500
含訂製鐵刀木鞘：NT$ 14,000
焰・紅蓮系列，皆隨附一包小松炭。
在日本傳統工藝中，松炭是鍛造不可或缺的燃料，火力穩定、可控，適合淬火鍛煉。
黑炭：窯內悶燒後密封滅火 → 最常用於鍛造
白炭：燃燒後急冷澆灰 → 備長炭最為有名
現今常以「焦炭＋松炭」配合，焦炭供初鍛高溫，松炭用於精細淬火
👉 此刀以 青二鋼 為鋼材，淬鍊溫度約 850℃，全靠匠人以肉眼觀火色、手感控溫。
🎥 推薦觀賞：日本炭火鍛造紀錄片
https://youtu.be/ThBe5OqfrQo
屬於高階碳鋼，兼具 鋒利 × 持久。
青一鋼：更硬更鋒利，但難以研磨與保養。
青二鋼：耐久鋒利度佳，且相對容易研磨，深受壽司職人喜愛。
白鋼：鋒利且易研磨，但持久性較弱。
👉 青二鋼：最適合長時間專業料理使用。
出身三代鍛刀世家：土井一雄 → 土井敬次郎 → 土井逸夫。
自 24 歲起承襲父親祕傳技法，專注於 青二鋼鍛造。
匠心哲學：「切炭三年，對錘十年」，以經驗與精神淬鍊出至高刀鋒。
特殊刀型 × 黑打槌目，霸氣獨特。
青二鋼刀刃 × 松炭淬鍊，兼顧鋒利與持久。
附贈松炭包，象徵傳統鍛造精神。
搭配鐵刀木鞘方案再送摺疊三層刀架，收藏實用兼具。
📩 數量有限｜歡迎私訊洽詢
讓「炭火 × 刀鋒」的匠心之作，成為你的料理靈魂刀。
#堺孝行 #焰紅蓮 #飛燕 #青二鋼 #黑打槌目 #手工鍛造 #土井逸夫 #日本廚刀 #限量供應 #和欣行
🔥 In Stock｜Sakai Takayuki “Homura Guren – Hien” Kiritsuke Yanagiba 300mm 🔥
👉 Series Highlights: Unique blade profile × Hand-forged Kurouchi Tsuchime × Pine Charcoal gift
👉 Craftsman: Renowned blacksmith Itsuo Doi
📏 Specifications
Blade Length: 290mm
Blade Width: 3.5cm
Thickness: 4.5mm
Handle Length: 140mm
Weight: 283g
Handle: Burnt Oak
Saya: Custom order available
💰 Price
Without Saya: NT$ 12,500
With Custom Ironwood Saya: NT$ 14,000
🔥 The Soul of “Charcoal × Blades”
Each knife in the Homura Guren series comes with a pouch of Matsu-zumi (pine charcoal).
In traditional Japanese forging, pine charcoal provides stable, controllable heat—ideal for quenching.
Black Charcoal: Sealed cooling in the kiln, most commonly used for forging.
White Charcoal: Rapid ash-cooling, famously known as Binchōtan.
Today, most smiths use coke + pine charcoal: coke for initial forging, pine charcoal for precise quenching.
👉 This blade is forged from Aogami #2 steel, quenched at approx. 850℃—temperature controlled by the craftsman’s eye and experience.
🎥 Recommended viewing: Traditional Japanese Charcoal Forging Documentary
⚔ Steel Knowledge｜Aogami #2
High-grade carbon steel, prized for sharpness × edge retention.
Aogami #1: Harder and sharper, but more difficult to sharpen & maintain.
Aogami #2: Balanced edge durability + easier sharpening, loved by sushi chefs.
Shirogami (White Steel): Very sharp, easy to sharpen, but less durable.
👉 Aogami #2 is ideal for long professional use in kitchens.
👑 Craftsman Heritage｜Itsuo Doi
Third-generation blacksmith: Kazuo Doi → Keijiro Doi → Itsuo Doi
Began training at age 24, inheriting family forging secrets.
Philosophy: “Three years cutting charcoal, ten years striking the hammer” — mastery through experience and spirit.
✨ Why Choose “Homura Guren – Hien”?
✔ Distinctive sword-style Yanagiba × Kurouchi Tsuchime finish
✔ Aogami #2 × Pine charcoal quenching = sharpness + durability
✔ Includes commemorative pine charcoal pouch, symbolizing traditional forging spirit
✔ Ironwood Saya set includes a bonus folding 3-tier knife stand — practical & collectible
📩 Limited stock｜DM to order
Bring the spirit of charcoal × steel into your kitchen with this master-forged Yanagiba.
