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義弘 剣心｜鬼反 血流二本入
銀三鋼 平鏡面
大切先型・橫幅 先丸正夫 360mm
#訂製完成
#最後現貨一把
#收藏等級
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鋼材：銀三鋼（不鏽鋼）
仕上：平鏡面
刀型：大切先型・橫幅 先丸正夫
仕様：鬼反｜血流 二本入
鍛造：山塚尚剛
📏 尺寸實測
規格標示：360 mm
實際刃長：350 mm
刃寬：約 4.4 cm
刃厚：約 4 mm
重量：約 380 g ±
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刀柄：花梨木 × 上下白水牛角
三鎳銀 × 仿木釘
刀鞘：訂製「閃花」花梨木鞘
🔧 其他刀柄配置可參考：
👉 https://hexin-hang.com/product.php?type=220#view
（若想改成 較平價配置的刀柄／刀鞘，歡迎私訊討論）
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NT$ 38,000
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✔ 銀三鋼核心，不鏽鋼但保有日刀銳利切感
✔ 鬼反線條，刀姿張力極強、極具存在感
✔ 大切先 × 橫幅設計，適合專業刺身與大尺寸食材
✔ 血流二本入，視覺與工藝兼具的別誂仕様
✔ 平鏡面完成度高，收藏與實戰兼顧
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堺的鍛鐵技術可追溯至 5 世紀古墳時代，
自平安末期傳承至江戶時代，並因漁業興盛而發展出各式料理包丁。
至今，堺打刃物仍是日本專業料理人使用率超過 90% 的刀具系統。
室町時代以來，本阿彌家在《亨保名物帳》中記載：
世上有三把名刀：
・相州五郎入道正宗
・粟田口藤四郎吉光
・鄉右馬允義弘
據說，大名若無其一，便無法維持其地位。
江戶末期，刀匠「正國」苦於無法達到義弘之境，
於住吉大社參拜後，夢見三龜化鶴飛往北陸。
自此捨命鍛刀，
最終完成一把 宛如義弘再現的名刃，
並自稱「鄉右馬允義弘」。
此名號，僅由山脇刃物一系承襲至今。
昭和 25 年，正式登錄為
山脇刃物製作所代表品牌，
並沿用於本燒與本鍛鍊包丁之銘刻。
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📩 最後一把刀條現貨
若錯過需再等追加與重新訂製。
收藏、實戰、名門血統三者兼具，
歡迎私訊洽詢。
#山脇刃物
#郷右馬允義弘
#義弘剣心
#鬼反
#血流二本入
#銀三鋼
#先丸正夫
#別誂
#堺打刃物
#日本名刀
#收藏級廚刀
#和欣行
#HeXinHang
🔥 Only ONE blade left in stock 🔥
Go-Umanosuke Yoshihiro — Bespoke Order
Yoshihiro “Kenshin”
Oni-sori ｜ Double Blood Groove
Ginsan (Silver #3) ｜ Full Mirror Finish
Wide-Blade Sakimaru Masamoto 360mm
Collector-grade craftsmanship
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Steel: Ginsan (Silver #3 Stainless Steel)
Finish: Full Mirror Polish
Blade Type: Wide-blade Sakimaru Masamoto
Profile: Large K-tip (Ō-kissaki)
Special Features:
Oni-sori (aggressive reverse curvature)
Double blood groove (二本血流入)
Forged by: Naotake Yamatsuka
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Marked Length: 360 mm
Actual Blade Length: approx. 350 mm
Blade Height: approx. 4.4 cm
Spine Thickness: approx. 4.0 mm
Weight: approx. 380 g ±
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Handle:
Karinin wood
Top & bottom white water buffalo horn
Triple nickel-silver spacer
Decorative faux mekugi pin
Saya:
Custom “Senka” (閃花) karinin wood saya
🔧 Other handle configurations available:
👉 https://hexin-hang.com/product.php?type=220#view
(If you prefer a more minimal or budget-oriented setup, feel free to message us.)
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NT$ 38,000
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✔ Ginsan core — stainless convenience with traditional Japanese cutting feel
✔ Oni-sori profile — extreme presence and powerful blade posture
✔ Wide-blade + large K-tip — ideal for professional sashimi and large ingredients
✔ Double blood groove — rare bespoke detail combining function and visual impact
✔ High-level mirror polish — equally suited for collection and professional use
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Sakai’s ironworking tradition dates back to the 5th century (Kofun period).
From the late Heian through Edo periods, Sakai evolved into Japan’s most important cutlery center due to its fishing culture.
Today, over 90% of professional Japanese chefs use Sakai knives.
Recorded by the Hon’ami family in the Kyōhō Meibutsu-chō:
Masamune
Awataguchi Yoshimitsu
Go-Umanosuke Yoshihiro
It was said that a daimyo without one of these could not maintain his status.
In the late Edo period, a smith named Masakuni, after a revelatory dream at Sumiyoshi Taisha, devoted himself entirely to forging.
Believing he had reached the level of Yoshihiro, he took the name Go-Umanosuke Yoshihiro.
This name has been exclusively inherited by Yamawaki Hamono ever since.
In 1950 (Showa 25), it was officially registered as the workshop’s representative brand and remains engraved on their highest-grade blades.
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Once sold, future availability will require new allocation and bespoke production.
A knife that unites
heritage × performance × collectability.
Please message us directly for inquiries.
