All Products
產品 Product
日本部分品牌的黑化版看不上？
沒關係，自己的黑化自己做。
黑化不是限制，而是一種 「可逆的選擇」。
未來若想恢復原貌也沒問題（僅需將刀柄退下處理）。
🔥 現貨供應｜300mm 噴砂黑化版本
只要你想要，沒有什麼不能黑化。
黑化刀具的費用與細節，歡迎私訊洽詢。
━━━━━━━━━━━━━━━━━━━
黑化處理會隨 使用與研磨逐漸退色，並非永久塗層
這正是職人刀隨時間累積的風格與痕跡
本刀目前為 黑化後「尚未開刃」狀態
👉 可指定由我們研磨後出貨，或自行開刃皆可
━━━━━━━━━━━━━━━━━━━
鋼材：銀三鋼（墨流）
仕上：黑化噴砂
鍛製：傳統工藝士 山塚尚剛
刀型：正夫柳刃（右手用）
規格：270mm ／ 300mm
━━━━━━━━━━━━━━━━━━━
實際刃長：260mm ／ 290mm
刃寬：約 3.4 cm
刃厚：約 4.0 mm
柄長：143 mm
重量：約 205 g ／ 215 g（±）
🪵 展示柄：碳纖維 × 雙鎳銀
（刀柄口輪與木紋皆為天然材質，實際出貨為準）
━━━━━━━━━━━━━━━━━━━
公版：黑石木 ／ 黑檀木（可加購）
訂製：黑檀木（如圖示，可依刀柄合身製作）
━━━━━━━━━━━━━━━━━━━
270mm｜NT$ 20,000
300mm｜NT$ 21,500
黑檀木 × 白水牛角口輪
270mm：NT$ 16,000
300mm：NT$ 17,500
📌 亦可升級本店其他刀柄
（天然木紋與水牛角為隨機，無法指定顏色）
👉 刀柄升級請私訊索取連結
━━━━━━━━━━━━━━━━━━━
源流可追溯至古墳時代（西元 401–500 年），
鍛鐵技術傳入堺地區，並於江戶時代後確立為
日本魚刀與本燒包丁的核心產地。
自室町時代起，《亨保名物帳》記載三把名刀：
相州五郎入道正宗
栗田口藤四郎吉光
郷右馬允義弘
傳說鍛匠正國深受郷右馬允義弘刀風啟發，
於夢中得其神髓，最終完成極致刀刃，
並以此精神成立 山脇刃物製作所。
此一 「本燒包丁的傳承」 延續至今。
（摘錄自《郷右馬允義弘由來の書》
昭和 54 年，由住吉大社權宮司 敷田年博 編寫）
━━━━━━━━━━━━━━━━━━━
📩 現貨供應中｜黑化 × 正夫柳刃
想要 低調、冷冽、與市面不同 的黑化柳刃，
歡迎私訊洽詢、保留或討論開刃方式。
#山脇刃物 #郷右馬允義弘
#銀三鋼 #黑化噴砂 #正夫柳刃
#堺打刃物 #職人刀
#和欣行 #HeXinHang
🔥 IN STOCK｜Custom Blacked Finish · Large Size Available (300mm)
Not impressed by some brands’ factory black editions?
No problem — we blacken it ourselves.
Blackening is not a limitation, but a reversible choice.
If you ever wish to restore the original finish, it can be done
(handle removal required).
As long as you want it black — nothing is off-limits.
Blackened knife pricing & process details: please DM us.
━━━━━━━━━━━━━━━━━━━
⚠️ Important Notes
The blackened finish will gradually fade with use and sharpening
→ This is not a permanent coating, but part of the character of artisan knives
This piece is currently blackened but NOT sharpened
👉 You may request our sharpening before shipping or choose DIY sharpening
━━━━━━━━━━━━━━━━━━━
🔪 Yamawaki Hamono
Gō Umanosuke Yoshihiro｜Ginsan Sumiryu Yanagiba
Black Sandblasted Finish
Steel: Ginsan (Silver #3) · Sumiryu pattern
Finish: Black sandblasted
Forged by: Traditional Craftsman Naotake Yamatsuka
Knife Type: Masamoto-style Yanagiba (Right-handed)
━━━━━━━━━━━━━━━━━━━
Sizes: 270mm / 300mm
Edge Length: 260mm / 290mm
Blade Height: ~3.4 cm
Spine Thickness: ~4.0 mm
Handle Length: 143 mm
Weight: ~205 g / 215 g (±)
🪵 Displayed Handle
Carbon Fiber × Double Nickel Silver
(Natural materials — ferrule patterns may vary)
━━━━━━━━━━━━━━━━━━━
Standard: Black stonewood / Ebony (add-on)
Custom: Ebony saya (shown, fitted to handle & blade)
━━━━━━━━━━━━━━━━━━━
270mm: NT$ 20,000
300mm: NT$ 21,500
Ebony × White Buffalo Horn ferrule
270mm → NT$ 16,000
300mm → NT$ 17,500
📌 Other in-store handle upgrades available
(Natural wood grain & horn color are random and cannot be specified)
👉 DM us for handle upgrade options
━━━━━━━━━━━━━━━━━━━
Iron forging reached Sakai during the Kofun period (401–500 AD),
developed through the late Heian period, and by the Edo era,
Sakai became Japan’s core production center for professional kitchen knives —
especially single-bevel fish knives.
Recorded by Hon’ami Kōetsu in the Kyōhō Meibutsuchō:
Masamune (Sōshū Gorō Nyūdō)
Yoshimitsu (Awataguchi Tōshirō)
Gō Umanosuke Yoshihiro
Legend tells that smith Masakuni, inspired by the blade style of
Gō Umanosuke Yoshihiro, pursued perfection relentlessly and
received his final inspiration through a dream —
leading to the founding spirit of Yamawaki Hamono.
This Honyaki knife tradition continues today and stands as one of the
most important technical lineages of Sakai forged blades.
(Excerpt from “The Origin of Gō Umanosuke Yoshihiro”,
written in 1979 by Sumiyoshi Taisha deputy head priest Toshihiro Shikida)
━━━━━━━━━━━━━━━━━━━
📩 In stock｜Blackened × Yanagiba
If you’re looking for a low-profile, cold, and truly different blackened yanagiba,
feel free to DM us to reserve, discuss sharpening, or request detailed photos.
#YamawakiHamono #GouUmanosukeYoshihiro
#Ginsan #BlackSandblasted #Yanagiba
#SakaiForged #ArtisanKnife
#HeXinHang
