真崎直樹作 Mazaki Naoki ｜本三枚・超級青鋼・亮面仕上切付牛刀 210mm 黑檀木黑水牛角單鎳銀柄

NT$ 20,000

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產品介紹 Description 照片 Picture

🔥 現貨到店 🔥

🔪 真崎直樹作 Mazaki Naoki

本三枚・超級青鋼・亮面仕上

切付牛刀 210mm

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✨ 這把的重點

✔ 超級青鋼｜鋒利 × 耐磨 × 強烈切削感

✔ 本三枚結構｜傳統鍛接工藝

✔ 亮面仕上｜低調卻充滿質感

✔ 真崎風格｜厚實刀根 × 漸薄刀尖

👉 屬於「越用越能感受到鍛造魅力」的切付牛刀。

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🔹 刀匠介紹｜眞崎直樹（Naoki Mazaki）

眞崎直樹出身於日本北海道，並非刀匠世家出身。

年輕時曾騎著機車環遊日本，在旅途中來到新潟縣三條市，深受當地悠久的鍛造文化吸引，因此決定投身刀匠之路。

2011 年左右進入三條名門「吉金刃物（Yoshikane Hamono）」修業，師承吉田恒雄先生，在吉金累積約六年的鍛造、熱處理與研磨經驗。

2017 年獨立創立 Mazaki 工房，成為少數堅持「一人工房」製作模式的日本刀匠之一。

與現代大量分工生產不同，眞崎直樹從鍛造、熱處理、研磨到最終開刃皆親自完成，保留了傳統鍛冶職人的製作精神與高度一致性。

其作品以厚實刀根、極佳遠端漸薄與微凸磨聞名，兼具穩定性與流暢切感，因此深受全球刀具玩家與專業料理人喜愛。

近年更被許多人視為三條系新世代刀匠中，最具代表性的職人之一。

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🧪 鋼材｜超級青鋼（Aogami Super）

採用：

🔹 超級青鋼

⚠ 高碳鋼材（會生鏽）

其特色：

✔ 鋒利度極高

✔ 刃口保持性優秀

✔ 耐磨耗性強

✔ 切削回饋直接

👉 許多玩家會形容：

「有青鋼的味道，但更持久。」

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✨ 真崎牛刀的特色

真崎最大的特色之一，

就是厚實的刀根設計。

從刀根一路向刀尖漸薄，

因此：

✔ 切入感俐落

✔ 食材分離感漂亮

✔ 配重穩定

✔ 操作節奏自然

拿在手上會有非常紮實的存在感。

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📏 規格

🔹 210mm

實際刃長：約210 mm

刃寬：約5 cm

刃厚：約4.7 mm → 1.7 mm

重量：約173 g

柄長：約140 mm

刀刃種類：雙刃

🪵 黑檀木 × 黑水牛角

單鎳銀配置

🛡 可加購訂製刀鞘

💰 NT$20,000

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✨ 為什麼很多人會喜歡真崎

✔ 喜歡手工鍛造感

✔ 喜歡厚實刀根設定

✔ 喜歡傳統碳鋼切感

✔ 喜歡具有個性的刀型

真崎的作品，

不一定是最華麗的，

但往往是最耐看的。

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📩 現貨供應中

如果你在找一把——

有鋼味、

有鍛造感、

又能真正投入工作的切付牛刀。

這把 210mm 現貨，

目前也只剩最後一把。

錯過後，

就只能等待下一批排單。

真崎直樹，

一直都是非常值得體驗的選擇。

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#真崎直樹
#Mazaki
#NaokiMazaki
#超級青鋼
#AogamiSuper
#本三枚
#切付牛刀
#Gyuto
#KiritsukeGyuto
#日本廚刀
#手工鍛造
#和欣行
#HeXinHang

🔥 In Stock Now 🔥

🔪 Naoki Mazaki
Hon-Sanmai Aogami Super
Polished Finish Kiritsuke Gyuto 210mm

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✨ Highlights

✔ Aogami Super｜Sharp × Wear Resistant × Strong Cutting Feedback
✔ Hon-Sanmai Construction｜Traditional Forge-Welded Structure
✔ Polished Finish｜Subtle, Clean, and Refined
✔ Mazaki Geometry｜Robust Heel × Strong Distal Taper

👉 A Kiritsuke Gyuto that reveals more of its forged character the longer you use it.

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🔹 About the Blacksmith｜Naoki Mazaki

Naoki Mazaki was born in Hokkaido, Japan, and did not come from a traditional bladesmithing family.

In his younger years, he traveled across Japan by motorcycle. During one of those journeys, he arrived in Sanjo City, Niigata Prefecture, where he became deeply fascinated by the region’s long-standing forging culture and decided to pursue the path of knife making.

Around 2011, Mazaki began his apprenticeship at the renowned Yoshikane Hamono in Sanjo, studying under master smith Tsuneo Yoshida. During his approximately six years at Yoshikane, he gained extensive experience in forging, heat treatment, grinding, and sharpening.

In 2017, he established his own workshop, Mazaki Hamono, becoming one of the few modern Japanese knife makers committed to a true one-man production style.

Unlike modern production systems where each process is divided among different specialists, Naoki Mazaki personally performs every stage—from forging and heat treatment to grinding, sharpening, and final finishing.

His knives are known for their robust heel, excellent distal taper, and subtle convex grind, giving them both stability and a smooth cutting feel.

In recent years, Mazaki has become one of the most representative new-generation Sanjo blacksmiths, highly respected by knife enthusiasts and professional chefs around the world.

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🧪 Steel Information｜Aogami Super

Steel:

🔹 Aogami Super

⚠ High-carbon steel
Reactive and requires proper care.

Characteristics:

✔ Extremely high sharpness potential
✔ Excellent edge retention
✔ Strong wear resistance
✔ Direct cutting feedback

👉 Many enthusiasts describe it as:

“Blue steel character, but longer lasting.”

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✨ Mazaki Gyuto Characteristics

One of Mazaki’s most recognizable traits is the robust heel construction.