現貨供應中|山脇刃物 郷右馬允義弘 作 銀三鋼 本霞 正夫柳刃 270mm / 300mm
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產品規格
・鋼材:銀三鋼(本霞研磨處理, 會生鏽)
・鍛製:傳統工藝士 山塚尚剛
・刀型:正夫柳刃(單刃,適用於刺身)
・規格尺寸:
➤ 270mm|實際刃長:260mm|刃寬:3.4cm|刃厚:4mm|柄長:140mm|價格 NT$11,000
➤ 300mm|實際刃長:290mm|刃寬:3.4cm|刃厚:4mm|柄長:140mm|價格 NT$13,000
・柄材:鐵刀木 × 黑水牛角口輪(天然紋路與顏色隨機)
・刀鞘:可加購訂製鐵刀木鞘(+NT$1,500)
其他柄材可升級選購
點我查看刀柄選項
※ 水牛角與木紋皆為天然材質,出貨隨機,恕無法指定。
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關於「山脇刃物 × 郷右馬允義弘」的傳承與歷史
堺鍛造的起源
西元 401–500 年的堺古墳時代,鍛鐵技術傳入並持續發展。堺後來因其精緻的煙斗製作技術聞名,也因豐富漁業資源,促使江戶時代開發出如出刃包丁等多樣料理刀型。如今,日本約 90% 的專業廚師選擇使用堺刀具。
日本三大名刀匠之一:郷右馬允義弘
根據《享保名物帳》,與「正宗」、「吉光」並列,被稱為「名刀三作」。傳言指出,戰國時代的大名若無其刀,無以彰顯身分與威望。
「正國的夢」——成為傳人之路
江戶末期,刀匠正國嚮往郷右馬允之刀風,夢中見三龜化鶴,飛向北陸道,深受啟發。經年苦修後,他打造出一把自認為體現郷刀精髓之作,自此自稱為其傳人,並遷至泉州住吉大社附近繼續製刀。
品牌註冊與延續
第三代博次於昭和 25 年(1950 年)正式將「郷右馬允義弘」註冊為山脇刃物的品牌名,延續至今。山脇刃物專精於「本焼包丁」與「本霞研磨」,堅持傳統工藝與手工鍛造之精神。
本文摘錄自《郷右馬允義弘由來の書》(住吉大社權宮司 敷田年博 於昭和54年撰寫)
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選擇郷右馬允義弘系列,等於選擇歷史、精神與工藝的極致體現。
不論是料理職人還是文化藏家,這是一把值得珍藏的經典之作。
數量有限,售完為止。歡迎私訊我們預訂或洽詢客製化選項!
#山脇刃物 #郷右馬允義弘 #銀三鋼 #正夫柳刃 #本霞研 #堺打刃物 #職人手工 #日本料理刀 #和欣行 #HeXinHang
🔥 Now in Stock|Yamawaki Hamono Gōuma-no-jō Yoshihiro Ginsan Hon-Kasumi Yanagiba 270mm / 300mm
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🔧 Specifications
・Steel: Ginsan (Silver #3) – Hon-Kasumi finish (⚠ Rust-prone)
・Forged by: Traditional Craftsman Shogo Yamazuka
・Blade Type: Yanagiba / Sakimaru Takobiki (single bevel, ideal for sashimi)
・Available Sizes:
➤ 270mm|Actual Blade Length: 260mm|Blade Width: 3.4cm|Blade Thickness: 4mm|Handle Length: 140mm|Price: NT$11,000
➤ 300mm|Actual Blade Length: 290mm|Blade Width: 3.4cm|Blade Thickness: 4mm|Handle Length: 140mm|Price: NT$13,000
・Handle: Ironwood × Black Buffalo Horn Ferrule (natural grain and color vary)
・Saya: Custom ironwood saya available (+NT$1,500)
📌 Other handle upgrades available upon request
👉 Browse handle options: [link]
※ Buffalo horn and wood patterns are natural; selection is random and cannot be specified.
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📚 The Legacy of “Yamawaki Hamono × Gōuma-no-jō Yoshihiro”
🔸 The Origins of Sakai Forging
Sakai’s blacksmithing history dates back to the Kofun period (401–500 AD), with its ironworking skills evolving through generations. Renowned for crafting intricate tobacco pipes, Sakai later developed a wide variety of kitchen knives—like the deba—driven by its rich fishing culture. Today, over 90% of Japan’s professional chefs choose Sakai-forged knives.
🔸 One of Japan’s Three Legendary Swordsmiths: Gōuma-no-jō Yoshihiro
According to the Kyōhō Meibutsuchō, Yoshihiro is ranked alongside Masamune and Yoshimitsu as one of the “Three Great Swordsmiths.” In the Warring States period, it was said that no daimyo could command respect without owning a blade bearing Yoshihiro’s name.
🔸 “Masakuni’s Dream” – The Path to Becoming a Disciple
In the late Edo period, a smith named Masakuni was captivated by Yoshihiro’s style. After a dream of three turtles transforming into cranes and flying toward Hokuriku, he was inspired to forge a blade embodying Yoshihiro’s essence. Believing he had succeeded, he claimed himself a successor and moved near Sumiyoshi Taisha Shrine in Senshū to continue his craft.
🔸 Trademark Registration & Continuation
In 1950 (Shōwa 25), the third-generation smith Hirotsugu officially registered “Gōuma-no-jō Yoshihiro” as the brand name of Yamawaki Hamono. The brand remains committed to hand-forging hon-kasumi and honyaki blades, preserving the spirit of traditional craftsmanship.
📖 (Excerpted from The Origins of Gōuma-no-jō Yoshihiro, authored by Sumiyoshi Taisha Shrine’s Vice Chief Priest Toshihiro Shikida, 1979)
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✨ Choosing a “Gōuma-no-jō Yoshihiro” knife means embracing history, spirit, and master craftsmanship.
Whether you’re a culinary professional or a cultural collector, this is a timeless piece worth treasuring.
📩 Limited quantities available. Message us to reserve yours or inquire about customization options!
🔖 #YamawakiHamono #GoumaNoJoYoshihiro #GinsanSteel #Yanagiba #HonKasumi #SakaiForged #HandmadeKnives #JapaneseKitchenKnives #HeXinHang #和欣行