Motokyuuichi | 庫存單位： HSK-KS-GY24BC

本久一刃物黑鷺 AS 黑打牛刀 240mm 黑打初心作灰檀

$4,287.00 $5,020.00

重要提醒：碳鋼刀如未妥善保養，容易快速生鏽或產生色變。需要定期清潔、擦乾及上油。如果您不熟悉碳鋼的保養方式，建議選擇不鏽鋼刀款。

St Peters（線上／展示間） —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest（店面） —
107 West St, Crows Nest NSW 2065
Pickup only

詳細規格

產品線	初心本久一刃物 Kurosagi AS
刀型	牛刀 / 主厨刀
刃面類型	雙斜面
重量	229 g \| 8.1 oz
刃渡	235 mm \| 9 1/4″
刃元高度	48 mm \| 1 57/64″
刃元厚度	2.6 mm \| 7/64″
刃中厚度	2.5 mm \| 3/32″
刃尖1cm厚度	1.1 mm \| 3/64″
鋼材	超級青鋼 / 超級青鋼 / 青紙超級鋼 \| 碳鋼
刀身構造	三枚夾－軟鐵夾鋼
Hardness (HRC)	62 - 65
表面處理	黑打
刀柄	八角黑查卡特木
產地	長崎
推薦用途	專業主廚刀具愛好者

澳洲境內 200 澳元以上的刀具可免費送貨。
透過 DHL Express 進行全球運輸，需要 3 至 5 天。

這不是一把適合 Instagram 的刀——而是一把擁有廚師圈狂熱粉絲的「青紙級鋼」硬漢。由以「津屋黑」聞名的刀匠本一刃物，將傳奇的「低溫長時淬火工法」應用於日立高級鋼材上，打造出硬度達 64+ HRC 的鋒利刃口，銳利，更有效抵抗崩裂。

手工鍛造的 AS 鋼芯外覆軟鐵，並採用刻意呈現的「古樸風」表面處理——不均勻的錘痕、微妙的彎曲皆保留。這些並非瑕疵，而是真實工坊技藝的證明，廠製完美主義。粗粒質感帶來卓越的食物脫離效果，而薄卻固的研磨形，能輕鬆應對香草到南瓜等各種食材。

為何它成為潛力爆款：

→ 鐵鋒性無與倫比 ——「比價格高倍的刀還更銳利」（Reddit 用戶評論）

→ 容錯度高的韌性 —— 本一刃物的熱處理有效 AS 鋼常見的脆裂問題

→ 毫無浮誇 —— 無華麗品牌標示，只是一把專業廚師私下推薦的「強力切割利器」

對於厭倦過度拋「豪華」刀的人來說，這正是那把「反象徵地位」的工作馬——邊緣粗獷，但關鍵處無比韌。hardworking Aogami Super beast with a cult following among chefs who care more about cutting than cosmetics. Master smith Motokyuuichi (of "Tsubaya Black" fame) applies his legendary low-temperature, long-soak heat treatment to Hitachi’s premium steel, achieving a 64+ HRC edge that stays viciously sharp yet resists chipping.

The hand-forged AS core is clad in soft iron, with a deliberately rustic finish – uneven hammer marks, subtle warps, and all. These aren’t flaws; they’re proof of real workshop craftsmanship over factory perfection. Expect stellar food release from the coarser finish, and a thin-but-sturdy grind that handles everything from herbs to squash.

Why it’s a sleeper hit:

→ Unmatched edge retention – "Stays sharp longer than knives twice its price" (Reddit user)

→ Forgiving toughness – Motokyuuichi’s tempering prevents AS’s usual brittleness

→ Zero pretension – No fancy branding, just a fierce cutter that pros quietly recommend

For those tired of overpolined "luxury" blades, this is the anti-status-symbol workhorse – rough around the edges, relentless where it counts.

優點	缺點
性價比高優異性能實用刃型	相對難以磨利易生鏽精細度與完成度可再提升

保養說明

請勿切割硬物！日本刀較脆，絕對不可用來剁骨！
使用後以中性清潔劑清洗，並擦乾；
請勿使用洗碗機清洗刀具，會損壞木柄；
請勿將刀具長時間放置於熱源附近；
鈍刀比利刀更危險！
建議定期使用砥石磨刀以保持鋒利。
碳鋼刀若長期存放，請上油防鏽。

本九一

本一刃物 —— 島原的刀匠轉型廚刀製造

源自島原的武士刀匠，
本一刃物（Motokyuuichi Hamono）自1895年起承襲「一」血脈。由前田家族五代相傳手工鍛造，將江戶時代的刀劍工藝轉化為卓越的廚房刀。關鍵在於島原的火山泉湧水——聞名的純淨水源，在淬火過程中獨家使用。這源自雲仙山地層過濾的礦物質豐富泉水，賦予每把刀非凡的韌性與極致銳利、不鈍的刃口。

現任匠人前田紀（第四代）與前田康秀（第五代）秉持精神：
優質工藝、誠摯服務與合理價格。
每一把手工鍛造的刀都體現此承諾——無華麗噱頭，唯有真實耐用與精準切削性能。本一刃物不只是，更是傳家之寶，將您的廚房連結至島原130年鍛造傳統的靈魂。Motokyuuichi Hamono carries the "Kyuichi" lineage since 1895. Forged by the Maeda family across five generations, these knives transform Edo-period swordcraft into exceptional kitchen blades. The secret lies in Shimabara's pristine volcanic spring water – famed nationally for its purity – used exclusively in the critical quenching process. This mineral-rich water, filtered through Mount Unzen's earth, imparts extraordinary resilience and a uniquely sharp, long-lasting edge to every blade.

Current masters Kiyonori (4th gen) and Yasuhide Maeda (5th gen) uphold their ancestors' ethos: quality craftsmanship, sincere service, and fair pricing. Each hand-forged knife embodies this promise – no flashy gimmicks, just honest durability and precision cutting performance. More than tools, Motokyuuichi knives are heirlooms connecting your kitchen to the soul of Shimabara’s 130-year forging tradition.

繼續閱讀

本一刃物：島原活躍的刀劍遺產，淬於純淨泉水之中

在雲仙山陰影下、島原歷史城鎮中，前田家族以錘聲敲打著數百年傳承。
本一刃物（Motokyuuichi Hamono）的精神源自江戶時代肥前島原的「一」刀匠世家。當這血脈瀕臨斷絕之際，1895年，前田祥次郎挺身接下使命，將神聖的刀劍鍛造技藝轉化為日常品——廚刀、鐮刀與鋤頭，從而誕生「本一」（Motokyuuichi）品牌。今日，第四代匠人前田紀與子第五代前田康秀以敬虔之心守護這份遺產。

什麼定義了本一刃物的刀身？
島原的水。

被列為日本「百大名水」之一，此地火山泉湧水是他們工藝中不可替代的核心。經由富含礦物質的地層過濾，這種極柔軟純淨的水源用於關鍵的淬火階段。結果？刀身達成硬度與韌性的完美平衡，以銳利、咬切力強及驚人的刃口性聞名。這正是島原風土的體呈現——無法在地方複製。

前田家族秉持一個簡單而深刻的信念：
「品質優良、服務誠摯、價格道。」

每一把刀都反映此精神。採用自武士時代精的手工鍛造技法，他們重視功能性完美勝於裝飾性。研磨精準、握柄符合人體工學、熱處理細緻微。無論是靈巧的菜切刀（Nakiri）或固的牛刀（Gyuto），每把刀皆為經年累月日常使用而打造。

造訪工坊，即是見證活歷史——熾熱鋼鐵接觸島原神聖泉水時的嘶鳴聲、錘打節奏回響著世代傳承。本一刃物不從事大量生產，只提供真正的「手打」（te-uchi）工藝。選擇他們的刀是選購，更是保存一份韌性遺產、致敬水的金術，並將武士刀匠的精神帶您的廚房。這是一對父子一一把刀一鍛造出的傳家品質。

In the shadow of Mount Unzen, within Shimabara's historic castle town, the Maeda family hammers a centuries-old legacy into existence. Motokyuuichi Hamono traces its spirit to the Edo-period "Kyuichi" swordsmiths of Hizen-Shimabara. When that lineage neared extinction, Maeda Shojirou answered the call in 1895. He transformed sacred sword-forging techniques into the creation of essential tools – kitchen knives, sickles, and hoes – birthing the Motokyuuichi ("Original Kyuichi") brand. Today, fourth-generation master Kiyonori Maeda and his son Yasuhide (fifth-gen) guard this heritage with reverence.

What defines a Motokyuuichi blade? Shimabara's water. Recognized among Japan's "Top 100 Waters," the region's volcanic spring water is the irreplaceable heart of their craft. Filtered through mineral-rich earth, this exceptionally soft, pure water is used in the critical quenching stage. The result? Blades achieve a remarkable harmony of hardness and flexibility, renowned for their fierce sharpness, bite, and uncanny edge retention. It’s a physical manifestation of Shimabara’s terroir – impossible to replicate elsewhere.

The Maedas operate by a simple, profound creed: "Quality Good, Sincere Service, Fair Price." Every knife reflects this. Hand-forged using techniques refined since samurai times, they prioritize functional perfection over ornamentation. Grinds are precise, handles are ergonomically sound, and heat treatment is meticulous. Whether it’s a nimble nakiri or a sturdy gyuto, each blade is built to endure decades of daily use.

Visiting their workshop means witnessing living history – the hiss of hot steel meeting Shimabara’s sacred water, the rhythmic hammer strikes echoing generations. Motokyuuichi offers no mass production, only authentic te-uchi (hand-forged) craftsmanship. Choosing their knife isn't just selecting a tool; it's preserving a legacy of resilience, honoring water's alchemy, and bringing the spirit of the samurai smith into your kitchen. It’s heirloom quality, forged by a father and son, one blade at a time.

“島原武士刀匠血脈——五代以火山泉湧水淬火鍛造”

創立 1895 | 明治28年

特色刀匠傳承 | 火山泉湧水淬火 | 父子鑄工坊

了解更多本九一

Profile

牛刀

主厨刀

日本主厨刀稱為 Gyuto（牛刀ぎゅうとう），字面意思為「牛肉刀」。其刀身形狀類似較扁平的法式主厨刀。日本廚刀因極銳利的刃角幾何設計與高硬度鋼材而聞名，硬度有時可超過洛氏硬度 60 HRC。典型西式主厨刀的刃角約為 20-22°，而日本 Gyuto 通常擁有更銳利的 15-18°（甚至更低）刃角，這需要更硬、更脆的鋼材等級。近年來，日本 Gyuto 在西方廚師中日益受到歡迎。

現代主厨刀是一款多功能刀具，旨在勝任多種不同的廚房任務，而非專精於單一用途。它可用於切碎、切片與切丁蔬菜，切割肉類，以及分解大塊肉品。

比較對象

超級青鋼 / 超級青鋼 / 青紙超級鋼

—

2.25% 1.7% 1.1% 0.6% 0

1.45%

0.4%

2.25%

0.25%

0.15%

0.025%

0.004%

C — 碳 Cr — 鉻 V — 釩 W — 鎢 Mn — 錳 Si — 矽 P — 磷 S — 硫

硬度 62–65 HRC

555759616365+

鋼材

超級青鋼 / 超級青鋼 / 青紙超級鋼

類別

碳鋼

製造商

日本日立特殊鋼

硬度

62–65 HRC

Steel

超級青鋼 / 超級青鋼 / 青紙超級鋼

Manufacturer
- 日本日立特殊鋼
Nature 碳鋼
Hardness62–65 HRC

青紙超鋼，又稱藍紙超鋼，是日本碳鋼中備受推崇的鋼材之一，由日立金屬株式會社生產。此鋼材在成分上優於藍紙一號鋼，含有更高比例的碳與鎢，並添加了釩。青紙超鋼以其卓越的鋒利度與優異的持久性著稱，能在不變脆的情況下達到高硬度，這一特性使其深受全球刀具愛好者喜愛。鋼材中提升的碳含量使其能長時間保持鋒利，而添加的鉻則有助於防鏽。少量的釩則增強了韌性，降低崩刃的風險。這些特質使青紙超鋼成為全球最受推崇的高碳鋼之一，常被形容為刀具迷夢寐以求的鋼材，兼具硬度、耐用性與易於保養的完美平衡。

Construction

三枚夾－軟鐵夾鋼

三枚夾鐵是一種傳統日本刀具製作技術，將一層硬鋼芯夾在兩層較軟的鐵或鋼之間。這種結構融合了高碳鋼的優異保刃性與鋒利度，以及外層軟鐵帶來的耐用性與易於保養。三枚結構讓刀具兼具彈性與抗斷裂性，非常適合精細切割工作。較軟的外層也讓刀具更容易研磨，並隨時間產生獨特的氧化色澤，增添美感。雖然三枚夾鐵刀具需細心養護以防生鏽，但其卓越表現與獨特外觀，讓這種結構成為日本刀具的一大特色。

Finish

黑打

黑打是指許多傳統日本廚刀上可見的粗獷、未拋光刀身表面。這種鍛造師的處理方式以其深色且帶有質感的外觀為特色，乃是在製作過程中保留鋼材鍛造時產生的氧化層。黑打仕上不僅賦予刀具獨特的美感，也有實際效益：它能形成防鏽抗蝕的保護層，並減少食材在切割時黏附於刀身。高品質手工鍛造刀常見此處理手法，強調刀具的職人精神與傳統傳承，使每把刀都獨具個性。

Handle

八角黑查卡特木

Profile 八角和柄
Material
- 黑查卡特

黑查卡特木是一種極具價值的木材，以其深沉濃郁的棕黑色澤、細膩紋理及卓越耐久性著稱。經拋光後能展現出精緻質感，突顯其細緻且優雅的木紋。這種木材常用於高級木工製品，包括奢華家具、裝飾品及高級刀柄。

由黑查卡特木製成的八角和柄具有俐落幾何造型，貼合手型，提升握持感與操作性。黑查卡特木的深色調與天然光澤為刀柄增添一絲高雅與無與倫比的美感，使其不僅是廚刀的實用部件，也是一件藝術品。黑查卡特木的耐用性與穩定性確保刀柄能經受廚房使用的考驗，同時長保美觀。

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

本久一刃物黑鷺 AS 黑打牛刀 240mm 黑打初心作灰檀

可用性

詳細規格

本九一

牛刀