{"title":"Knives for Fish","description":"","products":[{"product_id":"堺實光-關西鰻魚裂切出小刀","title":"JIKKO Tsuchime Finish Kansai-style Eel Knife (Kiridashi style)","description":"\u003cp\u003eKansai-style eel knife\u0026nbsp;is hand-forged using White #2 steel. This type of knife, which features a kiritsuke-style blade, is used primarily in the Kansai region and contrasts with the method used in Kanto.\u003c\/p\u003e\n\u003cp\u003eIn the Kansai style, the eel is first cut open from the belly side, and then the spine and internal organs are removed. Opening the eel from the belly is more challenging than from the back and requires advanced skills. The blade shape of the Kansai-style eel\u0026nbsp;knife is designed to make the process easier and more efficient for the user.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlthough it resembles a kiritsuke-style knife in shape, the spine is thicker. The edge and tip angles are the same as those of the \"Edo-style eel knife,\" while the outer layer steel is forged with extremely soft iron.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The Kansai-style eel\u0026nbsp;knife is entirely different in use from standard Kiridashi used for woodworking. The main distinction lies in the tip angle. While their appearance may seem similar, Kiridashi knives vary by intended use—whether for floral arrangements, woodworking, carving, or processing eel. Each purpose requires a different blade angle: the largest angle is for carving, followed by floral knives, and finally the narrowest angle for eel knives.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"山秀","offers":[{"title":"180mm","offer_id":45289888973118,"sku":"JKKD18001","price":3300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Jikko-Kansai-Saki-Kiridashi-1.jpg?v=1688037131"},{"product_id":"鄉右馬允義弘-銀三鋼-本霞-出刃-朴木八角柄","title":"Yoshihiro Silver #3 Hon-Kasumi Deba","description":"\u003cp\u003eHandle:\u0026nbsp;Magnolia Octagonal Handle\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e\n\u003cp\u003eIn Osaka Sakai City, Japan, \"Yoshihiro\" crafts this knife using Silver Paper No. 3 Steel as the core, hand-forging it with a double layered construction, and finally applying a Hon-Kasumi finish to achieve the distinctive hazy and misty effect.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSilver #3 Steel excels in hardness, sharpness, and rust resistance, with an HRC of around 60-62. It maintains its sharpness over time, making it one of the sharpest steels in the stainless steel family.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade's base is thicker, while the tip is thin and sharp, making it ideal for efficiently filleting and cutting various types of fish, poultry, and meat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe lower quarter of the blade can be used for chopping and cutting through bones, while the upper sixteenth is thin and sharp, primarily for filleting fish and cutting different parts of ingredients.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAdditionally, the single-bevel design allows you to press the flat side against fish bones and use the beveled side to separate the fish meat from the bones, minimizing meat waste on the bones.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"150mm","offer_id":53836325749054,"sku":"YWDB150-SL3-0202","price":11800.0,"currency_code":"TWD","in_stock":true},{"title":"165mm","offer_id":45305404653886,"sku":"YWDB16501","price":12700.0,"currency_code":"TWD","in_stock":false},{"title":"180mm","offer_id":45305404686654,"sku":"YWDB18001","price":14300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver_3-Ginsan-steel-Hon-Kasumi-Deba-Magnolia-Wood-Octagonal-Handle-165mm-180mm-saya.jpg?v=1688448840"},{"product_id":"堺昇龍-青一鋼-墨流-劍形身卸出刃-水牛黒檀八角銀卷柄","title":"Sakai Shoryu Blue #1 Suminagashi Kiritsuke Mioroshi Deba","description":"\u003cp\u003eHandle: Ebony Water Buffalo Octagonal Silver Ferrule Handle\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn Osaka, Sakai City, \"Sakai Shoryu\" handcrafts knives using Damascus folded steel with a core of Aogami #1 (Blue #1) steel, forged with a dual-layered steel construction and meticulously treated with the Hon-Kasumi hand-polishing technique.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eThe \"Aogami No.1 steel\" delivers exceptional cutting performance and durability. It boasts excellent sharpness, toughness, and wear resistance, ensuring a prolonged sharp edge. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHowever, achieving optimal sharpness requires skill and expertise in sharpening. Aogami No.1 steel, produced through specialized steel refining techniques, enhances wear resistance, and its astonishing sharpness is a distinctive feature.\u003cbr\u003e\u003cbr\u003eThanks to the skillful forging by Sakai artisans, even with a finely sharpened blade, the knife maintains its toughness. The cutting process requires minimal force, avoiding tearing or exerting pressure on ingredients that may damage food fibers. Knives made from Aogami No.1 steel enable achieving an exceptionally high standard in cooking.\u003cbr\u003e\u003cbr\u003eAogami No.1 steel may not be the most suitable choice for beginners due to its outstanding wear resistance. Proper sharpening techniques by experienced individuals are necessary for knives made from this steel. For chefs aiming for elevated culinary standards, we strongly recommend this series.\u003c\/p\u003e","brand":"平岡","offers":[{"title":"195mm","offer_id":45306062307646,"sku":"SRDB19501","price":18900.0,"currency_code":"TWD","in_stock":false},{"title":"240mm","offer_id":45306062373182,"sku":"SRDB24001","price":21500.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-blue_1-steel-Mioroshi-deba-bufflohorn-Octagonal-Ebony-handle-silver-ferrule-195mm-240mm.jpg?v=1688459260"},{"product_id":"鄉右馬允義弘-銀三鋼-本霞-柳刃-朴木八角柄","title":"Yoshihiro Silver #3 Hon-Kasumi Yanagi Magnolia Wood Handle","description":"\u003cp\u003eHandle: Magnolia wood handle with buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e\n\u003cp\u003eThe renowned \"Goh Umanosuke Yoshihiro\" from Sakai City, Osaka, is meticulously crafted with a core of Ginsan steel (Silver #3), and hand-finished with traditional Hon-Kasumi to exhibit the delicate hazy and misty effect.\u003c\/p\u003e\n\u003cp\u003eSilver 3 steel excels in hardness, sharpness, and rust resistance, boasting an HRC of approximately 60-62. Its enduring sharpness places it among the sharpest in the stainless steel family.\u003c\/p\u003e\n\u003cp\u003eThe name \"Yanagiba\" is derived from the shape of the blade resembling willow leaves, also known as the \"Sashimi knife\" or \"Sushi knife.\" \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eCraftsmen use the length of the blade to skillfully slice down pieces of fish in one stroke. If the blade is moved back and forth during cutting, the texture of sashimi tends to collapse, and the delightful mouthfeel is lost, resulting in a dull appearance of the fish slices. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eTherefore, using the length of the Yanagiba to make precise cuts helps retain the freshness and moisture of the fish meat. The blade length should be at least 27cm or preferably 30cm for optimal performance.\u003cbr\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"270mm","offer_id":45332702626110,"sku":"YWYN27001","price":12300.0,"currency_code":"TWD","in_stock":false},{"title":"300mm","offer_id":46042279575870,"sku":"YWYN30-SL3-1229","price":15300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver_3-Ginsan-steel-Hon-Kasumi-Yanagi-270mm-Magnolia-Wood-Octagonalhandle.jpg?v=1688382898"},{"product_id":"鄉右馬允義弘-白二鋼-本霞-柳刃-朴木八角柄","title":"Yoshihiro White #2 Steel Hon-Kasumi Yanagi with Magnolia Wood Handle","description":"\u003cp\u003eHandle: Magnolia wood handle with buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e\n\u003cp\u003eThe prestigious \"Yamawaki Hamono\" in Sakai City, Osaka, Japan presents the \"Hon-Kasumi\" series, utilizing White #2 steel (HRC 62-63) as the core, forged with double layers. The blade is meticulously hand-polished with traditional Hon-Kasumi to exhibit the delicate hazy and misty effect.\u003c\/p\u003e\n\u003cp\u003eWhite #2 steel offers exceptional sharpness and the ability to create a very sharp and resilient edge. Its easy sharpening feature makes this series ideal for professionals who prefer to maintain an incredibly sharp blade.\u003c\/p\u003e\n\u003cp\u003eThe name \"Yanagiba\" is derived from the shape of the blade resembling willow leaves, also known as the \"Sashimi knife\" or \"Sushi knife.\" \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCraftsmen use the length of the blade to skillfully slice down pieces of fish in one stroke. If the blade is moved back and forth during cutting, the texture of sashimi tends to collapse, and the delightful mouthfeel is lost, resulting in a dull appearance of the fish slices. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTherefore, using the length of the Yanagiba to make precise cuts helps retain the freshness and moisture of the fish meat. The blade length should be at least 27cm or preferably 30cm for optimal performance.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"270mm","offer_id":47469287637310,"sku":"YWYN270-HKW-0205","price":8000.0,"currency_code":"TWD","in_stock":true},{"title":"300mm","offer_id":45332740997438,"sku":"YWYN300-HKW-0205","price":9500.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-White_2-steel-Hon-Kasumi-Yanagi-Magnolia-Wood-Octagonal-Handle-saya-300mm.jpg?v=1688381359"},{"product_id":"鄉右馬允義弘-銀三鋼-本霞-蛸引式先丸-柳刃-朴木八角柄","title":"Yoshihiro Silver #3 Hon-Kasumi Sakimaru Takohiki Magnolia Handle","description":"\u003cp\u003eThe renowned \"Goh Umanosuke Yoshihiro\" from Sakai City, Osaka, is meticulously crafted with a core of Ginsan steel (Silver #3), forged with the traditional method of dual-layered folding, and finally, hand-finished with traditional Hon-Kasumi to exhibit the delicate hazy and misty effect.\u003c\/p\u003e\n\u003cp\u003eThe Sakimaru Takohiki knife\" is a fusion of Yanagi and Takohiki styles, featuring a relatively straight blade. This makes it a versatile Yanagi, suitable not only for slicing sashimi but also for peeling daikon skin and finely julienning it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe \"rounded tip\" (Sakimaru) design makes it easier to cut into ingredients, especially for removing fish skins. Its sharp edge reduces cutting resistance. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdditionally, it maintains the advantages of a typical Yanagiba blade, allowing for seamless, damage-free slicing of fish that preserves the original flavor and texture of the ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eMagnolia wood with buffalo horn ferrule\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":45332766753086,"sku":"YWYN33003","price":21300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver_3-Ginsan-steel-Hon-Kasumi-Sakimaru-Yanagi-330mm-Magnolia-Wood-Octagonal-handle.jpg?v=1688383403"},{"product_id":"鄉右馬允義弘-青一鋼-墨流-血流二本-勘所型切付柳刃-黑檀八角柄","title":"Yoshihiro Suminagashi Blue #1 Damascus cladding Kansho Yanagi Kiritsuke with Double Grooves","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade \"Suminagashi\" series.\u003c\/p\u003e\n\u003cp\u003eThis series features a core steel made from the hardest and sharpest Aogami #1 steel in the blue steel family, cladded with layers of Damascus folding steel, forged with the dual-layered technique.\u003c\/p\u003e\n\u003cp\u003eThe \"Kansho Yanagi\" is a modification based on the \"Yanagi Kiritsuke,\" emphasizing the shape of the blade tip with a more pronounced diagonal cut and a sharper tip.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife provides a more diverse range of uses and cutting techniques, with a pointed tip that is easier to sharpen. The hand-carved \"Gomabashi\" (double grooves) lucky pattern, a Buddhist ritual implement for protection, adds to its collectible value.\u003c\/p\u003e\n\u003cp\u003eThe \"Aogami #1 steel\" offers outstanding cutting performance and durability. It has excellent sharpness, toughness, and wear resistance, maintaining its sharpness for a long time. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe special steel refining technique enhances its wear resistance, and the remarkable cutting performance is a distinctive feature of Aogami #1 steel. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the careful forging by Sakai craftsmen, the blade remains tough even when ground very thin. With minimal force during cutting, it avoids pulling or compressing the ingredients, preserving the integrity of the food fibers.\u003c\/p\u003e\n\u003cp\u003eA knife made from Aogami #1 steel achieves a high standard in culinary precision.\u003cbr\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":45332805452094,"sku":"YWYN30004","price":35900.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-blue_1-steel-Yanagi-Kiritsuke-300mm-Ebony-Octagonal-handle-blade-saya.jpg?v=1688384789"},{"product_id":"鄉右馬允義弘-銀三鋼-鏡面-柳刃-黑檀八角柄","title":"Yoshihiro Silver #3 Mirror Finish Yanagi with Ebony Handle","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e\n\u003cp\u003eIn Osaka's Sakai City, Japan, \"Goh Umanosuke Yoshihiro\" crafts this exceptional \"Mirror Finish Yanagi,\" using Silver #3 steel as the core, forging through the traditional technique of dual cladding, and finally hand polished to a mirror finish.\u003c\/p\u003e\n\u003cp\u003eSilver 3 steel excels in hardness, sharpness, and rust resistance, boasting an HRC of around 60-62. Its enduring sharpness places it among the sharpest in the stainless steel family.\u003cbr\u003e\u003cbr\u003eThe rust-resistant Silver #3 steel boasts excellent cutting performance, long-lasting sharpness, and ease of sharpening.\u003cbr\u003e\u003cbr\u003eIts good hardness results in relatively simple maintenance. In a busy kitchen, it significantly improves efficiency for the chefs!\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":45333233107262,"sku":"YWYN33005","price":24000.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver_3-Ginsan-steel-Yanagi-330mm-Ebony-Octagonal-handle.jpg?v=1688384094"},{"product_id":"鄉右馬允義弘-安來黃紙鋼-霞-柳刃-朴木丸形柄","title":"Yoshihiro Kasumi Yellow Paper Steel Yanagi","description":"\u003cp\u003eHandle: Japanese-style Rounded Magnolia Handle with PC Ferrule\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Kasumi\" series of traditional Japanese knives by the esteemed \"Goh Umanosuke Yoshihiro\" from Sakai, Osaka, uses Yellow Paper Steel as the core, forged with the two layering technique.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade surface is polished with a wooden whetstone, resulting in a \"delicate hazy and misty\" Kasumi finish.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Kasumi\" series is affordably priced, and Yoshihiro knives are renowned for their balanced proportions, excellent weight distribution, and comfortable grip.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe highly recommend this practical knife series for young craftsmen and beginners.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"270mm","offer_id":45333315256638,"sku":"YWYN27006","price":5100.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Yasuki-Blue_1-steel-Kasumi-Yanagi-Magnolia-Wood-Handle-270mm.jpg?v=1688381111"},{"product_id":"鄉右馬允義弘-安來黃紙鋼-霞-出刃","title":"義弘作 安來黃紙鋼 霞 出刃","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e日本大阪堺巿名門「郷右馬允義弘」之「霞」系列和包丁，使用安來黃紙鋼為芯，夾上極軟鐵施以二枚合鍛打而成，刀面以木砥研磨呈現「地黒刃白」的霞色之感。\u003cmeta charset=\"utf-8\"\u003e「霞」系列商品價格親切加上「義弘作」之和包丁向來比例正確、比重精良、手感舒適，因此我們非常推薦年輕的職人或初學者參考此系列實用刀具。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e出刃的刀刃根部較厚，刀尖則薄而鋒利，可以用來將各種魚類、禽類和獸類順利地分解切割。刃長之下的四分之一可用於剁斬敲打食材或斷筋骨，而上六分之一是屬於薄利之處，主要用於開魚、切割剝離食材的各個部位。\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e同時，片刃的設計使得在分解魚肉時，你可以將平面抵住魚骨，用斜面將魚肉與骨分離，這樣的設計讓更少的魚肉殘留在魚骨上。\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e握柄：PC口輪和式朴木丸形柄\u003c\/span\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e此商品付朴木鞘。\u003c\/span\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"165mm","offer_id":45333366407486,"sku":"YWDB16502","price":4500.0,"currency_code":"TWD","in_stock":false},{"title":"180mm","offer_id":45333366440254,"sku":"YWDB18002","price":5300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Yasuki-Blue_1-steel-Kasumi-Deba-165mm-180mm.jpg?v=1688450149"},{"product_id":"鄉右馬允義弘-白二鋼-本霞-相出刃-朴木八角柄","title":"義弘作 白二鋼本霞相出刃 朴木八角柄","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e日本大阪堺巿名門「郷右馬允義弘」之「本霞」系列使用安來白二鋼（HRC 62-63）為芯鋼，夾上極軟鐵施以二枚合鍛打而成，刀面以手工仕上研磨呈現出細緻的「地黒刃白」本霞研之效果。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e白二鋼具有超高銳利度、可以創造出非常鋒利且堅韌的刀刃，同時也容易研磨，這些特點使這一系列非常適合喜愛將刀具保持在超絕銳利度的專業職人。\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e「相出刃包丁」比一般型「出刃包丁」更為細長，刀背的厚度也比較薄一點，自然較不適合剁斬硬骨。但主要的優勢是整體重量輕盈、方便輕巧地使用。適合將魚片切下之後，做各類精細的動作。\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e刀柄：朴木八角柄\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e此商品附朴木鞘。\u003c\/span\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"180mm","offer_id":45343932547390,"sku":"YWDB18003","price":7700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-White_2-steel-Hon-Kasumi-Deba-Magnolia-Wood-Octagonal-Handle-180mm.jpg?v=1688381702"},{"product_id":"鄉右馬允義弘-銀三鋼-鏡面本霞-出刃-黑檀八角柄","title":"義弘作 銀三鋼 鏡面本霞 出刃 黑檀八角柄","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e日本大阪堺市名刀「鄉佑馬允義弘」以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，刀面以極鏡面本霞仕上研磨而成之極上出刃包丁。\u003cbr\u003e\u003cbr\u003e銀三鋼在硬度、銳利度、耐鏽度皆表現優異， HRC 約 60～62，其鋒利度持久，為不鏽鋼家族之中最銳利的鋼材。\u003cbr\u003e\u003cbr\u003e握柄：水牛黑檀八角柄\u003cbr\u003e此商品付朴木鞘。\u003c\/span\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"165mm","offer_id":45344089735486,"sku":"YWDB165-SL3M-0828","price":18900.0,"currency_code":"TWD","in_stock":true},{"title":"180mm","offer_id":53836326928702,"sku":"YWDB18-SL3M-0828","price":20790.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver_3-Ginsan-steel-Hon-Kasumi-Deba-165mm-Ebony-Octagonal-handle.jpg?v=1688383825"},{"product_id":"正本-本霞-玉白鋼-鱧切包丁","title":"Masamoto Hon-Kasumi White Steel Pike Conger Knife with Urushi Saya","description":"Handle: embellished with gold leaf and sea snail shell Urushi octagonal buffalo horn handle\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe conger eel, or \"pike conger,\" resembles an eel but is longer and more robust. Its fatty flesh offers superior flavor and aroma.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCooking with pike conger demands skilled knife techniques due to its small, hard bones.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA specialized pike conger cutting knife is essential for handling its challenging structure.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCraftsmen must possess excellent knife skills.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe thick-backed pike conger knife, utilizing the weight of the knife, requires a rhythmic and precise cutting technique, with consistent spacing between each cut.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMasamoto's pike conger knife, crafted from Japanese Shirogami steel, boasts super-high sharpness and resilience.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIts thin, sharp edge allows precise slicing without piercing the fish skin.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHighly praised by professionals, Masamoto knives deliver exceptional cutting performance, sharpness, usability, and durability.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe hope you can enjoy the highest-quality culinary knives from Masamoto!","brand":"正本","offers":[{"title":"300mm","offer_id":45668100145470,"sku":"MMHM300KS1030","price":39900.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTO-Pike-Conger-Knife-300mm.jpg?v=1688035169"},{"product_id":"源昭忠-銀三鋼-名言系列之身卸出刃包丁-150mm","title":"源昭忠 銀三鋼 名言系列「忠愛至誠 行雲流水」身卸出刃包丁","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e來自日本大阪堺市名家水野鍛鍊所「源昭忠」手鍛古式火造二枚合「名言系列」之銀三鋼「身卸出刃包丁」，刀身上用手工塹切珍貴的銘文「忠愛至誠 行雲流水」。\u003c\/p\u003e\n\u003cp\u003e「身卸形出刃」是刀身較窄的出刃包丁，方便處理體型較小的魚類，刀刃的根部較厚，而刀尖則薄而鋒利，可以用來將各種魚類、禽類和獸類順利地分解切割。刃長之下的四分之一可用於剁斬敲打食材或斷筋骨，而上六分之一是屬於薄利之處，主要用於開魚、切割剝離食材的各個部位。同時，片刃的設計使得在分解魚肉時，你可以將平面抵住魚骨，用斜面將魚肉與骨分離，這樣的設計讓更少的魚肉殘留在魚骨上。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e握柄：日本大阪堺市手工製作水牛朴木八角柄\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e（可換柄）\u003c\/span\u003e\u003cbr\u003e此商品付朴木鞘。\u003c\/p\u003e","brand":"水野鍛鍊所","offers":[{"title":"150mm","offer_id":45710203355454,"sku":"MNDB15001","price":12000.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Mizuno-Tanrenjo-Deba-with-saya-150mm.jpg?v=1688460728"},{"product_id":"源昭忠-銀三鋼-名言系列-忠勇奮躍-初志貫徹-身卸出刃包丁","title":"源昭忠 銀三鋼 名言系列「忠勇奮躍 初志貫徹」身卸出刃包丁","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e來自日本大阪堺市名家水野鍛鍊所「源昭忠」手鍛古式火造二枚合「名言系列」之銀三鋼「身卸出刃包丁」，刀身上用手工塹切珍貴的銘文「忠勇奮躍 初志貫徹」。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e「身卸形出刃」是刀身較窄的出刃包丁，方便處理體型較小的魚類，刀刃的根部較厚，而刀尖則薄而鋒利，可以用來將各種魚類、禽類和獸類順利地分解切割。刃長之下的四分之一可用於剁斬敲打食材或斷筋骨，而上六分之一是屬於薄利之處，主要用於開魚、切割剝離食材的各個部位。同時，片刃的設計使得在分解魚肉時，你可以將平面抵住魚骨，用斜面將魚肉與骨分離，這樣的設計讓更少的魚肉殘留在魚骨上。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e握柄：日本大阪堺市手工製作水牛朴木八角柄（可換柄）\u003cbr\u003e此商品付朴木鞘。\u003c\/p\u003e","brand":"水野鍛鍊所","offers":[{"title":"165mm","offer_id":45723925545278,"sku":"MNDB16502","price":12700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Mizuno-Tanrenjo-Deba-165mm.jpg?v=1688549410"},{"product_id":"copy-of-源昭忠-銀三鋼-名言系列-忠勇奮躍-初志貫徹-身卸出刃包丁","title":"Minamoto Akitada The Inscription Series「忠誠正氣 雲外蒼天」Mioroshi Deba","description":"This \"Mioroshi Deba\" features a blade forged in the traditional style with the two-layer laminate method, using Ginsan (Silver-3) steel, crafted entirely by hand at the renowned Minamoto Akitada in Sakai City, Osaka, Japan. The blade bears a hand-carved inscription: \"Loyalty and Integrity, Clear Skies Beyond the Clouds\" (忠誠正氣 雲外蒼天).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Mioroshi Deba is a narrower variation of the Deba, making it ideal for handling smaller fish. The base of the blade is thick for strength, while the tip is thin and razor-sharp—suitable for filleting and breaking down various types of fish, poultry, and meat. The bottom quarter of the blade can be used for chopping through bones or joints, while the top sixth is thinner and excels at precision work such as filleting and trimming.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThanks to its single-bevel design, the flat side of the blade can be pressed against fish bones while the beveled side separates the flesh—minimizing meat loss and maximizing efficiency during preparation.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal \u003cmeta charset=\"utf-8\"\u003emagnolia wood handle with buffalo horn ferrule\u003cbr data-mce-fragment=\"1\"\u003eThis knife comes with a magnolia wood Saya.","brand":"水野鍛鍊所","offers":[{"title":"165mm","offer_id":45723950383422,"sku":"MNDB16503","price":12700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Mizuno-Tanrenjo-Deba-165mm-2.jpg?v=1688549995"},{"product_id":"義弘作-銀三鋼-本霞柳刃-黑檀八角柄","title":"Yoshihiro Silver #3 Hon-Kasumi Yanagi with Ebony Handle","description":"Crafted in Sakai City, Osaka, Japan by Goh Umanosuke Yoshihiro, this knife features a core of Ginsan No.3 steel (Silver-3), hand-forged using the traditional two-layer laminate method. The blade surface is finished with a hand-polished Hon-Kasumi finish, showcasing a refined\u0026nbsp;hazy and misty effect. Ginsan steel is highly regarded for its excellent hardness, sharpness, and corrosion resistance, with an HRC of around 60–62, making it one of the sharpest stainless steels available.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Yanagiba has a slender blade shaped like a willow leaf. Skilled chefs use the full length of the blade to slice through raw fish in a single pull. If the blade moves back and forth during cutting, the delicate texture of the fish can collapse, and the cut surface will lose its glistening appearance. Using the full length of the Yanagiba ensures clean, precise cuts that preserve the fish’s umami and moisture. A proper Yanagiba should have a blade length of at least 270mm or 300mm.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal ebony wood handle\u0026nbsp;\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith buffalo horn ferrule\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis knife comes with a magnolia wood\u0026nbsp;Saya.","brand":"山脇刃物","offers":[{"title":"270mm","offer_id":45825655341374,"sku":"YWYN27-SL3-0711","price":15700.0,"currency_code":"TWD","in_stock":true},{"title":"300mm","offer_id":45825655374142,"sku":"YWYN30007","price":17100.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-silver3-yanagi-front.jpg?v=1689156608"},{"product_id":"義弘作-銀三鋼-鏡面先丸柳刃-黑檀八角柄","title":"義弘作 銀三鋼 鏡面先丸柳刃 黑檀八角柄","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e日本大阪堺市名刀「鄉佑馬允義弘」以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，最終以極鏡面仕上研磨而成之極上和包丁。 \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e「先丸柳刃包丁」是柳刃和蛸引的結合，其刀刃是較為筆直的，所以屬於萬用型柳刃，除了可以切割生魚片（刺身料理）之外，甚至可以用來削白蘿蔔皮並將其切成細絲。\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e因爲「先丸」的刀尖設計是呈現圓弧形的，這使得它在切割時更容易切入食材，適合用於剝去魚皮，而較為銳利的刃角能夠減少切割時的阻力。同時它仍然保有一般型柳刃的優勢，一刀一氣呵成切下魚片，不損傷切面的魚肉細胞與纖維，有助於保持食材的原始風味和質地。\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003e握柄：正日本製手工黑檀八角柄\u003cbr\u003e 此商品付朴木刀鞘。\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":45841780212030,"sku":"YWYN33008","price":26300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-mirror-finish-silver3-Sakimaru-Takohiki-front.jpg?v=1689250397"},{"product_id":"義弘作-銀三鋼本霞切付出刃","title":"Yoshihiro Silver #3 Hon-Kasumi Kiritsuke Deba","description":"\u003cp\u003eIn Osaka's Sakai City, Japan, \"\u003cmeta charset=\"utf-8\"\u003eGoh Umanosuke Yoshihiro\" crafts this exceptional Deba using Silver #3 steel as the core,\u0026nbsp;applied two-layer forging. The blade, meticulously hand-finished through traditional\u0026nbsp;\u003cmeta charset=\"utf-8\"\u003eHon-Kasumi polishing, exhibits the delicate\u0026nbsp;\u003cmeta charset=\"utf-8\"\u003ehazy and misty effect, resulting in the creation of this superb Kiritsuke Deba.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \u003cmeta charset=\"utf-8\"\u003eKiritsuke Deba, with its unique slanted tip, is highly versatile, making it ideal for various cutting tasks. It excels in handling small to medium-sized fish, thanks to its rhombus-shaped tip that smoothly cuts through fish meat. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhether it's dismantling, filleting, slicing raw fish, preparing sushi, or dealing with poultry and game, this knife effortlessly performs precise cuts and separates bones from meat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCrafted from rust-resistant Silver #3 steel, the knife is relatively easy to sharpen, maintaining excellent hardness and sharpness. The Kiritsuke design caters to the needs of professionals, enhancing the efficiency of chefs in their culinary tasks.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal Ebony wood handle with\u0026nbsp;\u003cmeta charset=\"utf-8\"\u003ewater buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"180mm","offer_id":45865766256958,"sku":"YWKRDB18-SL3-0828","price":19300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-silver3-Kiritsuke-deba-180mm.jpg?v=1689346917"},{"product_id":"正本-vg超級鈷合金鋼系列-河豚引柳刃","title":"正本 VG超級鈷合金鋼系列 河豚引柳刃","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e正本VG鋼系列刀具採用抗鏽蝕的「鈷合金鋼」，與一樣抗鏽蝕的銀三鋼同等優異，其含有鈷和釩，具有優良的耐磨損性和韌性。因通過正本秘傳特殊的熱處理而能夠保持高硬度和持久的切割能力。\u003cbr\u003e\u003cbr\u003e這是一款單刃的「河豚引刺身」包丁，專為切割結實的河豚薄片而設計，刃寬和刃厚都比柳刃更薄、能夠輕易達成切薄片的最佳效果！\u003cbr\u003e\u003cbr\u003e正本包丁在江戶時代末期由初代「松澤巳之助」創立。從那時開始，經過六代的努力，正本総本店持續鑽研料理刀的技術及穩定的產品管理藝術，這正是初代正本創始人用生命所建立起來的。\u003cbr\u003e\u003cbr\u003e現在，正本提供他牌無法輕易做到的高品質且品管穩定的手工廚刀。正本的刀具以其鮮明的切割效果、鋒利的切割能力、舒適的使用感和卓越的耐用性而受到專業人士的高度評價，無與倫比。我們希望您也能享受到正本最高等級的料理刀具！\u003cbr\u003e\u003cbr\u003e握柄：白水牛口輪朴木栗型柄\u003cbr\u003e此商品付朴木鞘。\u003c\/span\u003e\u003c\/p\u003e","brand":"正本","offers":[{"title":"270mm","offer_id":45889019052350,"sku":"MMYN270VG0527","price":16900.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MasaMoto-cobalt-stainless-steel-Fuguhiki-270mm.jpg?v=1689497109"},{"product_id":"正本-vg超級鈷合金鋼系列-切刃柳刃","title":"Masamoto VG Super Cobalt Steel Kiritsuke Yanagi","description":"\u003cp\u003eThe Masamoto VG Steel Series knives are crafted from corrosion-resistant cobalt alloy steel, offering performance on par with Silver 3 stainless steel. Enriched with cobalt and vanadium, this steel boasts excellent wear resistance and toughness. Thanks to Masamoto’s proprietary heat treatment technique, the blades maintain high hardness and long-lasting sharpness over time.\u003c\/p\u003e\n\u003cp\u003eFounded by the first generation \"Minosuke Matsuzawa\" in the late Edo period, Masamoto Knives have been dedicated to honing the art of culinary knife craftsmanship through six generations of effort.\u003cbr\u003e\u003cbr\u003eSince its inception, Masamoto has tirelessly pursued excellence in both technical skill and consistent product management—a legacy established by the founder.\u003cbr\u003e\u003cbr\u003eToday, Masamoto proudly offers handmade kitchen knives of the highest quality and unwavering quality control, setting a standard that is hard for others to match. We hope you enjoy the unparalleled kitchen knives from Masamoto!\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style rounded Magnolia handle with buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"270mm","offer_id":45889779794238,"sku":"MMYN270VG4627","price":19000.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MasaMoto-cobalt-stainless-steel-Yanagi-Kiritsuke-270mm-1.jpg?v=1689498593"},{"product_id":"正本-本霞玉白鋼-蛸引柳刃","title":"Masamoto Hon-Kasumi Shirogami Steel Takohiki","description":"\u003cp\u003eThe \"KS Hon-Kasumi\" series knives are forged using Japanese White #1 steel (HRC 62–63) as the core, clad with soft iron in a two-layer construction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis steel offers exceptional sharpness and durability, producing a blade that is both razor-sharp and tough, while remaining relatively easy to sharpen. These characteristics make this series especially ideal for professional unagi chefs who demand and maintain extreme sharpness in their tools.\u003c\/p\u003e\n\u003cp\u003eThis is a single-bevel Takohiki. Despite its name suggesting it’s meant for octopus (tako) preparation, it actually serves the same purpose as the Yanagiba—for slicing sashimi. The square-tipped design of the Takohiki, however, offers additional versatility. Beyond sashimi, it can also be used for tasks like peeling daikon radish, making it a multifunctional tool in the hands of a skilled chef.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFounded by the first generation \"Minosuke Matsuzawa\" in the late Edo period, Masamoto Knives have been dedicated to honing the art of culinary knife craftsmanship through six generations of effort.\u003cbr\u003e\u003cbr\u003eSince its inception, Masamoto has tirelessly pursued excellence in both technical skill and consistent product management—a legacy established by the founder.\u003cbr\u003e\u003cbr\u003eToday, Masamoto proudly offers handmade kitchen knives of the highest quality and unwavering quality control, setting a standard that is hard for others to match. We hope you enjoy the unparalleled kitchen knives from Masamoto!\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style rounded Magnolia handle with buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"300mm","offer_id":45890718368062,"sku":"MMYN300KS0130","price":11700.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTO-white-steel-Yanagi-300mm.jpg?v=1689500536"},{"product_id":"正本-本霞玉白鋼-先丸柳刃","title":"Masamoto Hon-Kasumi Shirogami Steel Sakimaru Takohiki","description":"\u003cp\u003eThe Masamoto KS series kitchen knives use Japanese Shirogami steel (HRC 62-63) as the core, forged with soft iron. The super high sharpness and toughness of Shirogami steel (white steel) create a blade that is both incredibly sharp and durable, while also easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThese features make this series ideal for professionals who prefer to keep their knives at an exceptionally sharp edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sakimaru Takohiki is one type of sashimi knife, serving a similar purpose. Its appearance closely resembles traditional Japanese Katana, with a sharp tip and blade. However, the back of the blade is straight, akin to the Takohiki style Yanagi, hence it is also referred to \"Sakimaru Takohiki.\"\u003c\/p\u003e\n\u003cp\u003eFounded by the first generation \"Minosuke Matsuzawa\" in the late Edo period, Masamoto Knives have been dedicated to honing the art of culinary knife craftsmanship through six generations of effort.\u003c\/p\u003e\n\u003cp\u003eSince its inception, Masamoto has tirelessly pursued excellence in both technical skill and consistent product management—a legacy established by the founder.\u003c\/p\u003e\n\u003cp\u003eToday, Masamoto proudly offers handmade kitchen knives of the highest quality and unwavering quality control, setting a standard that is hard for others to match. We hope you enjoy the unparalleled\u0026nbsp;kitchen knives from Masamoto!\u003c\/p\u003e\n\u003cp\u003eHandle: D-shaped Magnolia wood handle with buffalo horn ferrule\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"330mm","offer_id":45890862645566,"sku":"MMYN330KS4533","price":15900.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTO-white-steel-Sakimaru-Takohiki-330mm.jpg?v=1689502659"},{"product_id":"源昭忠-dx青二鋼-水本燒鏡面-蛙子丁子刃紋-柳刃-漆鞘付之","title":"Minamoto Akitada DX Blue #2 Tyouji Hamon Honyaki Mirror Finish Yanagi with Urushi Saya","description":"\u003cp\u003eHandle: Ebony Buffalo Horn Octagonal Handle with Triple Silver Ferrules\u003cbr data-mce-fragment=\"1\"\u003eSaya: Urushi Nashiji Nuri Finish\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSaya: Crafted by the \"Settsu No Kuni Shoji\" workshop. The Saya undergoes manual polishing to a splendid finish, presenting a silky-smooth and warm-luster surface like \"Nashiji Nuri\".\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCrafting each saya takes a year's time, reflecting the artisan's craftsmanship, taste, and patience in this exceptional work of art!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYanagiba: Mizuno Tanrenjo, founded in 1872, now led by the fifth generation, the lineage has always held the qualification of a Japanese sword smith. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife features the DX Blue #2 steel, traditionally hand-forged and quenched in water, with a hand-polished mirrored finish on both sides, revealing the intricate \"Tyouji Hamon pattern.\"\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis Yanagi is made using ancient techniques of pure forging and tempering, resulting in exceptional sharpness, precise weight balance, and exquisite craftsmanship. With a\u0026nbsp;unique shape, this Yanagi is truly a masterpiece and a kitchen knife of great rarity.\u003c\/p\u003e","brand":"水野鍛鍊所","offers":[{"title":"330mm","offer_id":45937134862654,"sku":"MNYN33002","price":95000.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Mizuno-Tanrenjo-blue2-Honyaki-Mirror-finish-yanagi-330mm.jpg?v=1689674541"},{"product_id":"堺昇龍-白一鋼水本燒-左刃-先丸柳刃-付黑螺鈿本漆塗鞘","title":"Sakai Shoryu White #1 Honyaki Left Handed Sakimaru Takohiki with Urushi Saya","description":"\u003cp\u003eHandle: octagonal Ebony handle with buffalo Horn and silver ferrule\u003c\/p\u003e\n\u003cp\u003eSaya: Mother-of-Pearl Inlay Tsugaru Nuri Urushi Saya\u003c\/p\u003e\n\u003cp\u003eThe top brand in Sakai City, Osaka, Japan, \"Sakai Shoryu,\" employs Shirogami #1 steel and the water quenching method to handcraft the exceptionally rare \u003cmeta charset=\"utf-8\"\u003eleft-handed Sakimaru Takohiki. The blade is meticulously mirror-polished to reveal the exquisite pattern.\u003cbr\u003e\u003cbr\u003eThe characteristics of an all-steel\u0026nbsp;Honyaki blade strike a perfect balance between flexibility, toughness, and sharpness. In particular, Shirogami #1 steel with water quenching exhibits outstanding sharpness and a fine edge (compared to oil quenching, which emphasizes flexibility and toughness, and though its sharpness is not as high as water quenching, its overall performance is still excellent, depending on the user's preference, style of use, and application).\u003c\/p\u003e","brand":"平岡","offers":[{"title":"330mm","offer_id":46006088433982,"sku":"SRYN33001","price":93000.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-White1-steel-Honyaki-left-handed-Sakimaru-Takohik-330mm-with-silver-ferrule-Ebony-wood-handle-and-Sea-Snail-shell-on-Forest-Green-Urushi-Saya.jpg?v=1689914010"},{"product_id":"堺昇龍-v金不鏽鋼柳刃包丁-付黑螺鈿本漆塗鞘","title":"Sakai Shoryu V Gold Stainless Steel Yanagi with Urushi Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHandle: octagonal Ebony handle with\u0026nbsp;buffalo Horn\u0026nbsp;and\u0026nbsp;silver ferrule\u003cbr data-mce-fragment=\"1\"\u003eSaya: Mother-of-Pearl Inlay Tsugaru Nuri\u0026nbsp;Urushi Saya\u003c\/p\u003e\n\u003cp\u003eThe premier brand in Sakai City, Osaka, Japan, \"Sakai Shoryu,\" uses V Gold Super Stainless Steel as the core, crafted through the meticulous process of double-forging by skilled artisans.\u003c\/p\u003e\n\u003cp\u003eThe final touch involves mirror-polishing to reveal the exquisite \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHon-Kasumi\u003c\/span\u003e\u0026nbsp;texture, resulting in the completion of this exceptional Yanagi knife.\u003c\/p\u003e","brand":"平岡","offers":[{"title":"330mm","offer_id":46006950363454,"sku":"SRYN33002","price":29999.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-stainless-steel-Yanagi-with-Mirror-finish-330mm-with-silver-ferrule-Ebony-wood-handle-and-forest-green-Sea-Snail-shell-on-black-Urushi-Saya.jpg?v=1689917299"},{"product_id":"堺實光-不鏽鋼槌目-雙刃先丸柳刃特殊包丁","title":"JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki","description":"\u003cp\u003eSakai JIKKO employs folded Damascus stainless steel with a core of corrosion-resistant VG10 steel. The blade features meticulously hand-hammered \"Tsuchime\" patterns, designed to enhance the elasticity and toughness of the outer layer of steel. This construction also aids in the easier release of ingredients from the blade during cutting.\u003c\/p\u003e\n\u003cp\u003eThe blade edge adopts a partially polished finish, revealing exquisite Damascus folded patterns.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTypically, for users accustomed to using double-beveled knives, a single-beveled\u0026nbsp;Yanagiba may pose some challenges and require time to familiarize oneself with its usage.\u003c\/p\u003e\n\u003cp\u003eThat's where the double-\u003cmeta charset=\"utf-8\"\u003ebeveled Yanagiba comes into play. This knife is designed to meet such demands. It can be used not only as a Yanagiba for processing fish but also as a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSujihiki\u003c\/span\u003e for trimming and cutting meat.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHandle: Mahogany wood Western-style handle \u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"山秀","offers":[{"title":"300mm","offer_id":46284034539838,"sku":"JKSA30001","price":7300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/JIKKOdoublebevelYanagi300mm-1.jpg?v=1701658181"},{"product_id":"堺昇龍-銀三-鏡面先丸柳刃-洋黑檀","title":"堺昇龍 銀三 鏡面先丸柳刃 洋黑檀","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺市名刀「堺昇龍」之精心傑作\u003c\/span\u003e，以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，最終以極鏡面仕上研磨而成之極上先丸柳刃包丁。其柄為特選稀有之烏金色黑檀木，配以銀銅合金配件手工打磨而成，極其難得！\u003cbr\u003e\u003cbr\u003e銀三鋼在硬度、銳利度、耐鏽度皆表現優異， HRC 約 60～62，其鋒利度持久，為不鏽鋼家族之中最銳利的鋼材。防鏽的銀三鋼，研磨時相對容易、硬度良好因此刃口也可以保持得很好，維護上也相當簡易，為職人們提升了工作效率！\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e因爲「先丸」的刀尖設計是呈現圓弧形的，這使得它在切割時更容易切入食材，適合用於剝去魚皮，而較為銳利的刃角能夠減少切割時的阻力。同時它仍然保有一般型柳刃的優勢，一刀一氣呵成切下魚片，不損傷切面的魚肉細胞與纖維，有助於保持食材的原始風味和質地。\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e握柄：手工烏金色黑檀木配上下銀銅配件\u003cbr\u003e此商品付朴木刀鞘。\u003c\/p\u003e","brand":"平岡","offers":[{"title":"270mm","offer_id":46287008989502,"sku":"SRSA27003","price":14500.0,"currency_code":"TWD","in_stock":false},{"title":"300mm","offer_id":46287009022270,"sku":"SRSA30003","price":15500.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-silver-3-Sakimaru-Takohiki-with-western-style-Ebony-wood-handle.jpg?v=1691425070"},{"product_id":"堺昇龍-白虎先丸柳刃包丁","title":"Sakai Shoryu 白虎 White #1 Steel Sakimaru Takohiki","description":"\u003cp\u003eHandle: octagonal \u003cmeta charset=\"utf-8\"\u003eEbony handle with buffalo horn and silver ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe renowned \"Sakai Shoryu\" from Sakai City, Osaka, is meticulously crafted with a core of sharp and hard White #1 Steel, forged with the method of dual-layered folding, and finally, hand-finished with traditional Hon-Kasumi to exhibit the delicate hazy and misty effect.\u003c\/p\u003e\n\u003cp\u003eThe white #1 steel, known for its exceptionally high sharpness and durability, creates an incredibly sharp and resilient blade while remaining easy to sharpen. These features make this series well-suited for professionals who prefer to maintain their knives at an extremely sharp edge.\u003cbr\u003e\u003cbr\u003eThe Sakimaru Takohiki is one type of sashimi knife, sharing a similar purpose. Its appearance resembles that of traditional Japanese swords, with a straight back of the blade, akin to the\u0026nbsp;Takohiki style, earning it the name \"Sakimaru Takohiki Yanagi Knife.\"\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"平岡","offers":[{"title":"300mm","offer_id":46287425732926,"sku":"SRSA30004","price":16700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-white-1-Sakimaru-Takohiki-with-ebony-Octagonal-handle.jpg?v=1691426949"},{"product_id":"義弘作-銀三鏡面-勘所型柳刃-血流二本-黑八角","title":"義弘作 銀三鏡面 勘所型切付柳刃 護摩箸 珠玉二本彫 黑八角","description":"\u003cp\u003e日本大阪堺市名刀「鄉佑馬允義弘」以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，最終以極鏡面仕上研磨而成之極上柳刃包丁。\u003c\/p\u003e\n\u003cp\u003e銀三鋼在硬度、銳利度、耐鏽度皆表現優異，其鋒利度持久，為不鏽鋼家族之中最銳利的鋼材。防鏽的銀三鋼，研磨時相對容易、硬度良好因此刃口也可以保持得很好，維護上也相當簡易，為職人們提升了工作效率！\u003c\/p\u003e\n\u003cp\u003e「勘所型柳刃」是在「柳切付包丁」的基礎上再加強切尖部分切斜角的刀形，使用方法與用途比一般型柳刃和柳切付更多樣化，刀尖部分也更容易研磨。並且刀身上有手工雕刻的「護摩箸」（血流二本）之吉祥圖案（護法祈福的佛教法器），更具收藏價值！\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e握柄：水牛黑檀八角柄\u003cbr data-mce-fragment=\"1\"\u003e此商品付朴木鞘。\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":46309857689918,"sku":"YWYK30-SL3-0728","price":30900.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-silver-3-stainless-steel-Yanagi-Kiritsuke-300mm-with-ebony-wood-handle.jpg?v=1691491168"},{"product_id":"義弘作-左刃-安來黃紙鋼-出刃","title":"Yoshihiro Left Handed Yellow Steel Kasumi Finish Deba","description":"\u003cp\u003eThe prestigious \"\u003cspan data-sheets-userformat=\"{\u0026quot;2\u0026quot;:13057,\u0026quot;3\u0026quot;:{\u0026quot;1\u0026quot;:0},\u0026quot;11\u0026quot;:4,\u0026quot;12\u0026quot;:0,\u0026quot;15\u0026quot;:\u0026quot;Trebuchet MS\u0026quot;,\u0026quot;16\u0026quot;:14}\" data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Goh Umanosuke Yoshihiro\u0026quot;}\" data-sheets-root=\"1\"\u003eGoh Umanosuke Yoshihiro\u003c\/span\u003e\" from Sakai City, Osaka, presents the \"Kasumi\" series of knives, using Yellow Paper Steel as the core, sandwiched between iron layers and forged together.\u003c\/p\u003e\n\u003cp\u003eThe blade is meticulously polished with whetstones to showcase the misty Kasumi finish.\u003c\/p\u003e\n\u003cp\u003eThe \"Kasumi\" series offers a friendly price point, coupled with the craftsmanship of Yoshihiro, ensuring accurate proportions, excellent balance, and comfortable handling.\u003c\/p\u003e\n\u003cp\u003eWe highly recommend this practical knife series for young craftsmen or beginners. (This product is for left-handed use)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade has a thicker base near the edge and a thin, sharp tip, perfect for smoothly dissecting and cutting various fish, poultry, and meats.\u003c\/p\u003e\n\u003cp\u003eThe lower quarter of the blade can be used for chopping and hammering ingredients or breaking bones, while the upper sixth is designed for delicate work, such as filleting, cutting, and separating different parts of ingredients.\u003c\/p\u003e\n\u003cp\u003eThe single-beveled edge design allows for efficient filleting, minimizing residual meat on bones.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHandle: octagonal \u003cmeta charset=\"utf-8\"\u003eMagnolia handle with\u0026nbsp;\u003cmeta charset=\"utf-8\"\u003ePC ferrule\u0026nbsp;\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan\u003eThis product comes with a Magnolia wood Saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"山脇刃物","offers":[{"title":"165mm","offer_id":47537924899134,"sku":"YWDB165-KSK-0527","price":5990.0,"currency_code":"TWD","in_stock":false},{"title":"180mm","offer_id":46403593896254,"sku":"YWDB18-KSK-0527","price":8500.0,"currency_code":"TWD","in_stock":true},{"title":"195mm","offer_id":48534847357246,"sku":"YWDB195-KSK-0527","price":9000.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-left-handed-Deba-180mm.jpg?v=1691752067"},{"product_id":"義弘作-左刃-安來黃紙鋼-霞-柳刃","title":"Yoshihiro Left-handed Yellow Steel Kasumi Finish Yanagi","description":"\u003cp\u003eThe prestigious \"Goh Umanosuke Yoshihiro\" from Sakai City, Osaka, presents the \"Kasumi\" series of knives, using Yellow Paper Steel as the core, sandwiched between iron layers and forged together.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blade is meticulously polished with whetstones to showcase the misty Kasumi finish.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Kasumi\" series offers a friendly price point, coupled with the craftsmanship of Yoshihiro, ensuring accurate proportions, excellent balance, and comfortable handling.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe highly recommend this practical knife series for young craftsmen or beginners. (This product is for left-handed use)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe name \"Yanagiba\" is derived from the shape of the blade resembling willow leaves, also known as the \"Sashimi knife\" or \"Sushi knife.\"\u003cbr\u003e\u003cbr\u003eCraftsmen use the length of the blade to skillfully slice down pieces of fish in one stroke. If the blade is moved back and forth during cutting, the texture of sashimi tends to collapse, and the delightful mouthfeel is lost, resulting in a dull appearance of the fish slices.\u003cbr\u003e\u003cbr\u003eTherefore, using the length of the Yanagiba to make precise cuts helps retain the freshness and moisture of the fish meat. The blade length should be at least 27cm or preferably 30cm for optimal performance.\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style Rounded Magnolia Handle with PC Ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"270mm","offer_id":47470799585598,"sku":"YWYN27-KSK-0527","price":6590.0,"currency_code":"TWD","in_stock":true},{"title":"300mm","offer_id":46454054093118,"sku":"YWYN30-KSK-0527","price":8300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-left-handed-Yanagi-300mm-1.jpg?v=1691818413"},{"product_id":"義弘作-白二鋼-本霞-江戶裂-朴八角","title":"義弘作 白二鋼 本霞 江戶裂 朴八角","description":"\u003cp\u003e日本大阪堺巿名門「郷右馬允義弘」之「本霞」系列之「江戶型鰻裂包丁」的刀尖為「切出」小刀的型態，江戶型鰻魚包丁的操作方式，\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e主要以\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e將鰻魚背部切開後，\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e再將頭部割除。\u003c\/span\u003e刀柄較短，且末端則有傾斜倒角，因此握持時非常舒適、輕鬆，可以位握在掌心之內。大尺寸的江戶裂適用於開鰻魚，小尺寸則適用於開穴子魚或泥鰍。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e本系列使用安來白二鋼（HRC 62-63）為芯鋼，夾上極軟鐵施以二枚合鍛打而成，刀面以手工仕上研磨呈現出細緻的「地黒刃白」本霞研之效果。白二鋼具有超高銳利度、可以創造出非常鋒利且堅韌的刀刃，同時也容易研磨，這些特點使這一系列非常適合喜愛將刀具保持在超絕銳利度的專業職人。\u003cbr\u003e\u003cbr\u003e刀柄：朴木八角柄\u003cbr\u003e此商品附朴木鞘。\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"195mm","offer_id":46503469449534,"sku":"YWUN195-HKW-1229","price":12790.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-eel-knife-195mm-with-Saya.jpg?v=1691905770"},{"product_id":"源昭忠-銀三鋼-名將系列之楠木正成-真之棟鮪切形先丸柳刃包丁","title":"源昭忠 銀三鋼 名將系列之楠木正成 真之棟鮪切形先丸柳刃包丁","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e源昭忠「名將包丁系列」之楠木正成\u003cmeta charset=\"utf-8\"\u003e─真之棟鮪切形刺身包丁使用銀三鋼施\u003cmeta charset=\"utf-8\"\u003e以手鍛古式火造二枚合工法，刀身上面手工塹切珍貴的銘文「太刀一本大和魂 七生人間報國恩」。\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e此品為單刃柳刃，適合用於鮪魚柵切各個部位的工作。\u003cmeta charset=\"utf-8\"\u003e由於這種專門功能的刀具使用頻率較高，為了避免彎曲或斷裂，因此源昭忠特別專注於打造一支在韌性與耐用性、彈性與切割能力之間皆兼具且達到完美平衡的優質鮪切形柳刃包丁，用於赤身料理的工作時也是得心應手、令人驚艷！\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e源昭忠來自\u003cmeta charset=\"utf-8\"\u003e日本大阪堺市名門的水野鍛鍊所\u003cmeta charset=\"utf-8\"\u003e，創業於1872年，至今掌門為五代目，其一門歷來都具日本刀匠資格，並一直堅持只用古法手工制作，本品施以純正刀劍之古傳秘技本燒與本鍛鍊之法特製而成，鋭利無比、比重精巧、工藝精良，深獲得職人的愛用與珍藏！\u003c\/span\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e握柄：\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e正日本大阪堺市手工制水牛黑檀銀線八角柄\u003c\/span\u003e\u003cbr\u003e此商品付朴木鞘。\u003c\/p\u003e","brand":"水野鍛鍊所","offers":[{"title":"330mm","offer_id":46540505186622,"sku":"MNYN33001","price":28500.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Mizuno-Tanrenjo-Sakimaru-Takohiki-330mm_cc048ebb-1277-46da-adaf-ac12e31f7f36.jpg?v=1692202763"},{"product_id":"幸之祐-神鷹青二鋼-出刃包丁","title":"Konosuke 神鷹 Blue #2 Deba","description":"\u003cp\u003eKonosuke's masterpiece, crafted with the exceptional Aogami No. 2 high-carbon steel known for its hardness, sharpness, and wear resistance, is a superb knife created through the process of hand forging and polishing.\u003c\/p\u003e\n\u003cp\u003eThe base of the blade is thicker, while the tip is thin and sharp, allowing for smooth dismantling and cutting of various fish, poultry, and 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This makes the KK series especially ideal for professionals who demand ultra-keen edges and enjoy keeping their blades in peak cutting condition.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFounded by the first generation \"Minosuke Matsuzawa\" in the late Edo period, Masamoto Knives have been dedicated to honing the art of culinary knife craftsmanship through six generations of effort.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSince its inception, Masamoto has tirelessly pursued excellence in both technical skill and consistent product management—a legacy established by the founder.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday, Masamoto proudly offers handmade kitchen knives of the highest quality and unwavering quality control, setting a standard that is hard for others to match. We hope you enjoy the unparalleled kitchen knives from Masamoto!\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style rounded Magnolia handle with\u0026nbsp;buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"195mm","offer_id":46567481803070,"sku":"MMDB195KK2019","price":7700.0,"currency_code":"TWD","in_stock":true},{"title":"210mm","offer_id":46567481934142,"sku":"MMDB210KK2021","price":9500.0,"currency_code":"TWD","in_stock":false},{"title":"225mm","offer_id":46567481966910,"sku":"MMDB225KK2022","price":11700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MasaMoto-white1-steel-Deba-with-Magnolia-Wood-handle.jpg?v=1692343314"},{"product_id":"堺昇龍-青一鏡面-飛泉柳刃包丁","title":"Sakai Shoryu Blue #1 飛泉 Mirror Finish Yanagi","description":"\u003cp\u003eHandle: octagonal Shitan water buffalo handle with silver ferrule\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eOriginating from the renowned city of Sakai in Osaka, the masterpiece \"Aogami #1 飛泉 Mirror Finish Yanagi\" by Sakai Shoryu is crafted using the exceptionally sharp and durable Aogami #1 core steel, hand forged through the traditional technique of dual cladding, and finally hand polished to a mirror finish.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn settings such as high-end sushi restaurants where the flavor of ingredients is showcased through precise cutting, this knife will truly demonstrate its value. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe sharp Aogami #1 steel Yanagiba is ideal for cutting sashimi with remarkable efficiency. The high hardness, thinness, and delicacy of the blade require a meticulous approach, aligning perfectly with the characteristics of premium ingredients. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eA skilled chef can adeptly and quickly master the blade, effortlessly and gently cutting through the ingredients without damaging their fibers—a mastery that requires an equally exceptional tool.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe \"Aogami #1 steel\" offers outstanding cutting performance and durability. It has excellent sharpness, toughness, and wear resistance, maintaining its sharpness for a long time. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe special steel refining technique enhances its wear resistance, and the remarkable cutting performance is a distinctive feature of Aogami #1 steel. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the careful forging by Sakai craftsmen, the blade remains tough even when ground very thin. With minimal force during cutting, it avoids pulling or compressing the ingredients, preserving the integrity of the food fibers. A knife made from Aogami #1 steel achieves a high standard in culinary precision.\u003c\/p\u003e","brand":"平岡","offers":[{"title":"270mm","offer_id":46575805301054,"sku":"SRYN27003","price":14400.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Sakai-Shoryu-Blue1-steel-mirror-finish-Yanagi-270mm.jpg?v=1692371951"},{"product_id":"義弘作-青一墨流-血流二本-柳刃-黑八角","title":"Yoshihiro Blue #1 Suminagashi Yanagi with Double Grooves","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade \"Suminagashi\" series.\u003c\/p\u003e\n\u003cp\u003eThis series features a core steel made from the hardest and sharpest Aogami #1 steel in the blue steel family, cladded with layers of Damascus folding steel, forged with the dual-layered technique.\u003c\/p\u003e\n\u003cp\u003eThe sharp Aogami #1 steel Yanagiba is ideal for cutting sashimi with remarkable efficiency. The high hardness, thinness, and delicacy of the blade require a meticulous approach, aligning perfectly with the characteristics of premium ingredients. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA skilled chef can adeptly and quickly master the blade, effortlessly and gently cutting through the ingredients without damaging their fibers—a mastery that requires an equally exceptional tool.\u003c\/p\u003e\n\u003cp\u003eThe knives in this series offer excellent cutting performance, long-lasting sharpness, and aesthetic appeal. The handle is crafted from water-resistant Ebony wood.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":46610475286846,"sku":"YWYN30-SB1-1229","price":30700.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Blue1-Yanagi-300mm-with-Ebony-wood-handle.jpg?v=1692462838"},{"product_id":"正本-本霞玉白鋼-江戶型-鰻裂包丁","title":"Masamoto Hon-Kasumi Shirogami Steel Edo-style Eel Knife","description":"\u003cp\u003eThe \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Masamoto KS Hon-Kasumi\"\u003c\/span\u003e Edo-style\u0026nbsp;eel knife features a Kiridashi-style tip, typical of traditional Edo-style eel knives. In this style, the eel is first opened from the back, then the head is removed.\u003c\/p\u003e\n\u003cp\u003eThe handle is shorter with a chamfered, slanted end, making it comfortable and natural to grip—fitting easily in the palm for precise control. Large Edo-style knives are ideal for filleting eel, while smaller sizes are suited for filleting anago (saltwater eel) or dojo (loach).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis knife series uses Japanese White #1 steel (HRC 62–63) as the core, clad with soft iron using a two-layer forge technique. The high hardness, razor sharpness, and excellent toughness of\u0026nbsp;White steel allow for a blade that is not only incredibly sharp and resilient but also easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThese qualities make the series a top choice for professional chefs who insist on maintaining their knives at peak sharpness.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style rounded Magnolia handle with buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"120mm","offer_id":46897548132670,"sku":"MMUN120KS1212","price":9100.0,"currency_code":"TWD","in_stock":true},{"title":"150mm","offer_id":46623188713790,"sku":"MMUN150KS1215","price":10100.0,"currency_code":"TWD","in_stock":false},{"title":"165mm","offer_id":46897619271998,"sku":"MMUN165KS1216","price":11900.0,"currency_code":"TWD","in_stock":true},{"title":"180mm","offer_id":46897619304766,"sku":"MMUN180KS1218","price":13000.0,"currency_code":"TWD","in_stock":true},{"title":"195mm","offer_id":46897619337534,"sku":"MMUN195KS1219","price":14700.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTO-Edo-style-white-steel-eel-knife-1.jpg?v=1693575376"},{"product_id":"正本-本霞玉白鋼-大阪-鰻裂包丁-切出型","title":"Masamoto Hon-Kasumi Shirogami Steel Kansai-style Eel Knife (Kiridashi style)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKansai-style eel knife\u0026nbsp;is hand-forged using White #2 steel. This type of knife, which features a kiritsuke-style blade, is used primarily in the Kansai region and contrasts with the method used in Kanto.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the Kansai style, the eel is first cut open from the belly side, and then the spine and internal organs are removed. Opening the eel from the belly is more challenging than from the back and requires advanced skills. The blade shape of the Kansai-style eel\u0026nbsp;knife is designed to make the process easier and more efficient for the user.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlthough it resembles a kiritsuke-style knife in shape, the spine is thicker. The edge and tip angles are the same as those of the \"Edo-style eel knife,\" while the outer layer steel is forged with extremely soft iron.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe \"KS Hon-Kasumi\" series knives are forged using Japanese White #1 steel (HRC 62–63) as the core. This steel offers exceptional sharpness and durability, producing a blade that is both razor-sharp and tough, while remaining relatively easy to sharpen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThese characteristics make this series especially ideal for professional unagi chefs who demand and maintain extreme sharpness in their tools.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNote:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003c\/span\u003eThe Kansai-style eel\u0026nbsp;knife is entirely different in use from standard Kiridashi used for woodworking. The main distinction lies in the tip angle. While their appearance may seem similar, Kiridashi knives vary by intended use—whether for floral arrangements, woodworking, carving, or processing eel. Each purpose requires a different blade angle: the largest angle is for carving, followed by floral knives, and finally the narrowest angle for eel knives.\u003c\/p\u003e","brand":"正本","offers":[{"title":"180mm","offer_id":46893958988094,"sku":"MMUN180KS1518","price":6300.0,"currency_code":"TWD","in_stock":true},{"title":"210mm","offer_id":46893959053630,"sku":"MMUN210KS1521","price":7300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTOKiridashistylewhitesteeleelknife.jpg?v=1693540241"},{"product_id":"正本-本霞玉白鋼-名古屋型-鰻裂包丁","title":"Masamoto Hon-Kasumi Shirogami Steel Nagoya-style Eel Knife","description":"\u003cp\u003eThe \"Nagoya-style Eel Knife\" features a slender, rectangular blade shape, making it highly practical and easy to handle. The front end of the spine is chamfered to prevent damage to the eel’s flesh during cutting. Compared to other styles, the handle is relatively long, providing users with greater control and ease of use during preparation.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe \"KS Hon-Kasumi\" series knives are forged using Japanese White #1 steel (HRC 62–63) as the core,\u0026nbsp;clad with soft iron in a two-layer construction.\u003cbr\u003e\u003cbr\u003eThis steel offers exceptional sharpness and durability, producing a blade that is both razor-sharp and tough, while remaining relatively easy to sharpen. These characteristics make this series especially ideal for professional unagi chefs who demand and maintain extreme sharpness in their tools.\u003cbr\u003e\u003cbr\u003eHandle: Japanese-style rounded Magnolia handle with buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"120mm","offer_id":46894072103230,"sku":"MMUN120KS1312","price":7900.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTONagoyastylewhitesteeleelknife120mm.jpg?v=1693541819"},{"product_id":"正本-本霞玉白鋼-京都型-鰻裂包丁","title":"Masamoto Hon-Kasumi Shirogami Steel Kyoto-style Eel Knife","description":"\u003cp\u003eThe \"Kyoto-style Eel Knife\" features a blade shape resembling a Nata (mountain hatchet) and is primarily designed for opening the belly of an eel. The front end of the spine is noticeably thick, with a raised section specifically crafted to allow chefs to strike eel nails for securing the fish during preparation.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \u003cmeta charset=\"utf-8\"\u003e\"KS Hon-Kasumi\" series knives are forged using Japanese White #1 steel (HRC 62–63) as the core,\u0026nbsp;clad with soft iron in a two-layer construction.\u003c\/p\u003e\n\u003cp\u003eThis steel offers exceptional sharpness and durability, producing a blade that is both razor-sharp and tough, while remaining relatively easy to sharpen. These characteristics make this series especially ideal for professional unagi chefs who demand and maintain extreme sharpness in their tools.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandle: Japanese-style rounded Magnolia handle with buffalo ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"正本","offers":[{"title":"110mm","offer_id":46894242201918,"sku":"MMUN110KS1411","price":11500.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/MASAMOTOKyotostylewhitesteeleelknife110mm.jpg?v=1693545073"},{"product_id":"義弘作-太刀形梨地總霞研柳刃-本漆金箔塗漆八角柄付","title":"義弘作 太刀形梨地總霞研柳刃 本漆金箔塗漆八角柄","description":"\u003cmeta charset=\"utf-8\"\u003e日本大阪堺市名刀「鄉佑馬允義弘」以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，最終以梨地總霞仕上研磨而成之極上太刀形柳刃和包丁。\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e握柄：本漆金箔散梨地朱漆塗一位八角柄\u003cbr data-mce-fragment=\"1\"\u003e刀鞘：黑石目塗鞘\u003cbr\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":47145330868542,"sku":"YWYN33009","price":29900.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Tachi-Nashiji-Finish-Hongasumi-yanagi-330mm-Urushi-gold-leaf-Octagonal-handle.jpg?v=1695193341"},{"product_id":"義弘作-銀三墨流-血流二本-柳刃-黑八角","title":"Yoshihiro Silver #3 Suminagashi Yanagi with Double Grooves","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade \"Suminagashi\" series.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGinsan Steel belongs to the family of stainless steels, known for its exceptional hardness and sharpness. It is \u003cmeta charset=\"utf-8\"\u003ecladded\u0026nbsp;with \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003elayers of\u0026nbsp;\u003c\/span\u003eDamascus folding steel, forged with the dual-layered \u003cmeta charset=\"utf-8\"\u003etechnique. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis\u0026nbsp;Yanagiba combines outstanding cutting performance, rust resistance, and long-lasting sharpness. The rust-resistant Silver #3 Steel makes grinding relatively easy, and its good hardness allows the blade edge to be well-maintained. The knives are straightforward to maintain, enhancing efficiency for chefs!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn settings like high-end sushi restaurants where the flavors of ingredients are showcased through precise cutting, this knife truly demonstrates its value.\u003cbr\u003e\u003cbr\u003eWith its high hardness, thin edge, and delicate blade, it requires an equally meticulous approach, perfectly suited to the characteristics of premium ingredients.\u003cbr\u003e\u003cbr\u003eSkilled chefs can deftly, quickly, and accurately control the blade's edge, ensuring effortless cutting and the preservation of ingredient fibers. Such mastery demands exceptional craftsmanship from the knife itself to complement their skills.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":47384659296574,"sku":"YWYN30-SS3-1229","price":28800.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Silver3-Yanagi-300mm-with-Ebony-wood-handle.jpg?v=1696494536"},{"product_id":"義弘作-銀三鏡面-先丸柳刃-血流一本-黑八角","title":"Yoshihiro Ginsan Mirror Finish Sakimaru Takohiki with Single Groove","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn Osaka's Sakai City, Japan, \"Goh Umanosuke Yoshihiro\" crafts this exceptional \"Mirror Finish Sakimaru Takohiki,\" using Silver #3 steel as the core, forging through the traditional technique of dual cladding, and finally hand polished to a mirror finish.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSilver 3 steel excels in hardness, sharpness, and rust resistance, boasting an HRC of approximately 60-62. Its enduring sharpness places it among the sharpest in the stainless steel family.\u003c\/p\u003e\n\u003cp\u003eThe Sakimaru Takohiki knife\" is a fusion of Yanagi and Takohiki styles, featuring a relatively straight blade. This makes it a versatile Yanagi, suitable not only for slicing sashimi but also for peeling daikon skin and finely julienning it.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe \"rounded tip\" (Sakimaru) design makes it easier to cut into ingredients, especially for removing fish skins. Its sharp edge reduces cutting resistance. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdditionally, it maintains the advantages of a typical Yanagiba blade, allowing for seamless, damage-free slicing of fish that preserves the original flavor and texture of the ingredients.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":47385723830590,"sku":"YWSA33-SL3-0428","price":31300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-mirror-finish-silver3-Sakimaru-Takohiki-330mm-with-single-groove-and-Ebony-wood-handle.jpg?v=1696513653"},{"product_id":"義弘作-青一鋼-本霞-切付型柳刃-赤八角柄","title":"Yoshihiro Aogami #1 Hon-Kasumi Kiritsuke Yanagi with Red Wood Handle","description":"Crafted by the renowned Osaka Sakai knife maker \"Goh Umanosuke Yoshihiro,\" this knife features the hardest and sharpest Aogami #1 steel (blue #1) as its core, knowing for exceptional cutting performance and long-lasting sharpness.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAogami #1 steel excels in cutting efficiency and durability, offering excellent edge retention and toughness. maintain sharpness for an extended period, although sharpening requires skill and knowledge.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe special steel refining technique used in Aogami #1 enhances wear resistance, and its remarkable cutting performance is a hallmark of this steel.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDue to the precise forging by Sakai artisans, the blade remains resilient even when ground extremely thin. It allows for effortless cutting without excessive force, preventing tearing or compression on food fibers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA Yanagiba crafted from Aogami #1 steel achieves an exceptional level of culinary precision!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eThis product comes with a Magnolia wood Saya.","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":47467522883902,"sku":"YWYK30-AON-0326","price":19300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/Yamawaki-Hamono-Kiritsuke-Blue1-steel-Yanagi-with-red-wood-handle-300mm.jpg?v=1697175268"},{"product_id":"義弘作-銀三鏡面-河豚引柳刃-黑八角","title":"義弘作 銀三鏡面 河豚引柳刃 黑八角","description":"\u003cp\u003e\u003cspan\u003e日本大阪堺市名刀「鄉佑馬允義弘」以極硬、極銳利、並耐鏽之銀紙三號鋼，施以二枚合手工鍛打而成，最終以極鏡面仕上研磨而成之極上和包丁。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e這是一款單刃的「河豚引刺身」包丁，專為切割結實的河豚薄片而設計，刃寬和刃厚都比柳刃更薄、能夠輕易達成切薄片的最佳效果！\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e銀三鋼在硬度、銳利度、耐鏽度皆表現優異， HRC 約 60～62，其鋒利度持久，為不鏽鋼家族之中最銳利的鋼材。\u003c\/span\u003e\u003cspan\u003e防鏽的銀三鋼，研磨時相對容易、硬度良好因此刃口也可以保持得很好，維護上也相當簡易，為職人們提升了工作效率！\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e握柄：手工黑檀八角柄\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e此商品付朴木刀鞘。\u003c\/span\u003e\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"210mm","offer_id":47470333133118,"sku":"YWFH21-SL3-0417","price":16300.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/YamawakiHamonoGinsanMirrorfinishFuguhiki210mm.jpg?v=1697188255"},{"product_id":"義弘作-青一墨流-血流一本-先丸柳刃-黑八角","title":"Yoshihiro Suminagashi Blue #1 Damascus cladding Sakimaru Takohiki with Single Groove","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis product comes with a Magnolia wood Saya.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade \"Suminagashi\" series.\u003c\/p\u003e\n\u003cp\u003eThe \"Aogami No.1 steel\" delivers exceptional cutting performance and durability. It boasts excellent sharpness, toughness, and wear resistance, ensuring a prolonged sharp edge.\u003c\/p\u003e\n\u003cp\u003eThanks to the skillful forging by Sakai artisans, even with a finely sharpened blade, the knife maintains its toughness. The cutting process requires minimal force, avoiding tearing or exerting pressure on ingredients that may damage food fibers. Knives made from Aogami No.1 steel enable achieving an exceptionally high standard in cooking.\u003c\/p\u003e\n\u003cp\u003eThe Sakimaru Takohiki knife\" is a fusion of Yanagi and \u003cmeta charset=\"utf-8\"\u003eTakohiki styles, featuring a relatively straight blade. This makes it a versatile Yanagi, suitable not only for slicing sashimi but also for peeling daikon skin and finely julienning it.\u003c\/p\u003e\n\u003cp\u003eThe \"rounded tip\" (Sakimaru) design makes it easier to cut into ingredients, especially for removing fish skins. Its sharp edge reduces cutting resistance. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdditionally, it maintains the advantages of a typical Yanagiba blade, allowing for seamless, damage-free slicing of fish that preserves the original flavor and texture of the ingredients.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"330mm","offer_id":47471940174142,"sku":"YWSA33-SB1-1229","price":37990.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/YamawakiHamonoBlue1SuminagashiSakimaruTakohikiwithsinglegroove330mm.jpg?v=1697194994"},{"product_id":"義弘作-青一墨流-勘所型切付柳刃-血流二本-裏銘切-黑八角","title":"Yoshihiro Suminagashi Blue #1 Damascus cladding Kansho Kiritsuke Yanagi with Double Grooves and Ebony Handle","description":"\u003cp\u003eHandle: Ebony wood with buffalo horn ferrule\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product comes with a Magnolia wood Saya.\u0026nbsp;(The brand mark is on the inner side.)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade \"Suminagashi\" series.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis series features a core steel made from the hardest and sharpest Aogami #1 steel in the blue steel family, \u003cmeta charset=\"utf-8\"\u003ecladded\u0026nbsp;with \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003elayers of\u0026nbsp;\u003c\/span\u003eDamascus folding steel, forged with the dual-layered \u003cmeta charset=\"utf-8\"\u003etechnique. The knives in this series offer excellent cutting performance, long-lasting sharpness, and aesthetic appeal. The handle is crafted from water-resistant Ebony wood.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Kansho Yanagi\" is a modification based on the \"Yanagi Kiritsuke,\" emphasizing the shape of the blade tip with a more pronounced diagonal cut and a sharper tip.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife provides a more diverse range of uses and cutting techniques, with a pointed tip that is easier to sharpen. The hand-carved \"Gomabashi\" (double grooves) lucky pattern, a Buddhist ritual implement for protection, adds to its collectible value.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe \"Aogami\u0026nbsp;#1 steel\" offers outstanding cutting performance and durability. It has excellent sharpness, toughness, and wear resistance, maintaining its sharpness for a long time. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe special steel refining technique enhances its wear resistance, and the remarkable cutting performance is a distinctive feature of Aogami #1 steel. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the careful forging by Sakai craftsmen, the blade remains tough even when ground very thin. With minimal force during cutting, it avoids pulling or compressing the ingredients, preserving the integrity of the food fibers. A knife made from Aogami\u0026nbsp;#1 steel achieves a high standard in culinary precision.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn settings such as high-end sushi restaurants where the flavor of ingredients is showcased through precise cutting, this knife will truly demonstrate its value. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sharp Aogami #1 steel Yanagiba is ideal for cutting sashimi with remarkable efficiency. The high hardness, thinness, and delicacy of the blade require a meticulous approach, aligning perfectly with the characteristics of premium ingredients. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA skilled chef can adeptly and quickly master the blade, effortlessly and gently cutting through the ingredients without damaging their fibers—a mastery that requires an equally exceptional tool.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":47539128631614,"sku":"YWYK30-SB1-1229","price":37000.0,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/YamawakiHamonoBlue1steelSuminagashiKiritsukeYanagiba300mmwithdoublegroovesandEbonywoodhandle-1.jpg?v=1697611491"},{"product_id":"義弘作-左刃-銀三本霞-柳刃-朴八角","title":"Yoshihiro Left-handed Silver #3 Hon-Kasumi Yanagi Magnolia Handle","description":"\u003cp\u003eIn Osaka's Sakai City, Japan, \"Goh Umanosuke Yoshihiro\" crafts this exceptional left-handed Yanagi, using Silver #3 steel as the core, applied two-layer forging. The blade, meticulously hand-finished through traditional Hon-Kasumi polishing, exhibits the delicate hazy and misty effect.\u0026nbsp;(This product is for left-handed use)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSilver 3 steel excels in hardness, sharpness, and rust resistance, boasting an HRC of approximately 60-62. Its enduring sharpness places it among the sharpest in the stainless steel family.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name \"Yanagiba\" is derived from the shape of the blade resembling willow leaves, also known as the \"Sashimi knife\" or \"Sushi knife.\" \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCraftsmen use the length of the blade to skillfully slice down pieces of fish in one stroke. If the blade is moved back and forth during cutting, the texture of sashimi tends to collapse, and the delightful mouthfeel is lost, resulting in a dull appearance of the fish slices. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTherefore, using the length of the Yanagiba to make precise cuts helps retain the freshness and moisture of the fish meat. The blade length should be at least 27cm or preferably 30cm for optimal performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eMagnolia wood handle with \u003cmeta charset=\"utf-8\"\u003ebuffalo horn ferrule\u003cbr\u003eThis product comes with a Magnolia wood Saya.\u003c\/p\u003e","brand":"山脇刃物","offers":[{"title":"300mm","offer_id":47540375683390,"sku":"YWYN30-SL3-0527","price":23300.0,"currency_code":"TWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5774\/9566\/files\/YamawakiHamonoGinsansteelleft-handedYanagiba300mm.jpg?v=1697618455"}],"url":"https:\/\/yanpingknifesword.com\/en\/collections\/%e8%99%95%e7%90%86%e9%ad%9a%e8%82%89.oembed?page=6","provider":"yanpingknifesword","version":"1.0","type":"link"}