青木刃物です
About the Craftsman
堺のタカユキ刃物が伝説的な刃物づくりの伝統に新たな命を吹き込む
青木刃物は、何世紀にもわたる刃物づくりの伝統で知られる日本の堺で 1947 年に設立され、ほぼ 1 世紀にわたって堺刃物を手鍛造してきました。同社はもともと創業者の名前にちなんで命名されましたが、2代目オーナーとなる息子の誕生に伴い、現在では世界的に知られる「堺孝行」という名前も採用しました。
現在、青木刃物は三代目が率いており、熟練の職人と若い職人からなる情熱的なチームによって支えられています。彼らは共に、伝統的な鍛造技術と新鮮なアイデア、そして現代の職人技を融合し続けています。
青木刃物の包丁は、各工程に細心の注意を払い、一本一本手打ちで鍛造されています。この協力、規律、芸術性の精神により、鋭い切れ味と優れた耐久性を備え、堺の職人技の比類のない魂が注ぎ込まれた包丁が生まれます。
この家族は困難と再生の両方を経験してきました。弘之の父親の時代、雲仙岳の噴火による壊滅的な土砂崩れにより、当初の鍛冶場は破壊されてしまいました。しかし、家族は諦めず、自分たちの手で建物を再建し、自分たちの工芸品と遺産を守り続けました。
Aoki Hamono Knife Lineup
Knife Details
Includes:
- ・Stainless Gyuto Kitchen Knife (handcrafted from Shirogami #2 steel, about 210mm blade length)
- ・FREE WORLDWIDE SHIPPING
A handcrafted double-bevel Gyuto knife made from Shirogami (white steel) No.2, with a cloudy-polished finish.
Forged by hand at Aoki Hamono in Sakai, this blade is stainless and is engraved with the smithy’s signature. The wenge wood handle has a comfortable grip and a smooth finish, designed for balance and durability in everyday use. Each knife is carefully polished to highlight the fine craftsmanship and ensure a razor-sharp edge.
About the blade:
This is a special chef's knife, made for cutting big slaps of meat and so on. It also excels at slicing vegetables, fish, and other ingredients with precision, making it a versatile tool for both professional chefs and passionate home cooks.
*Each knife is crafted by hand, so there may be slight variations in weight and dimensions. We ask for your kind understanding.
*Depending on the number of orders and smithy availability, it can occasionally take up to 3 months for your knife to ship.
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
Includes:
- ・Stainless Kiritsuke Kitchen Knife (handcrafted from Shirogami #2 and stainless steel, about 180mm blade length)
- ・FREE WORLDWIDE SHIPPING
A handcrafted double-bevel Kiritsuke knife made from Shirogami (white steel) No.2, with a cloudy-polished finish.
Forged by hand at Aoki Hamono in Sakai, this blade is stainless and engraved with the smithy’s signature. The wenge wood handle has a comfortable grip and elegant finish, providing balance and durability for long-term use. Each blade is carefully sharpened and polished to achieve professional-level cutting performance.
About the blade:
The Kiritsuke is a traditional Japanese multi-purpose chef’s knife, recognized by its distinctive angled tip. It is excellent for precise slicing of fish, meat, and vegetables, combining the functions of both a Yanagiba (slicer) and an Usuba (vegetable knife). Traditionally reserved for master chefs in Japan, it is admired for its versatility and precision, making it a prized tool for skilled cooking at home or in professional kitchens.
*Each knife is crafted by hand, so there may be slight variations in weight and dimensions. We ask for your kind understanding.
*Depending on the number of orders and smithy availability, it can occasionally take up to 3 months for your knife to ship.
*Depending on the value of your order and local import rules in your country, you may be required to pay additional import taxes when your package arrives.
ナイフを研ぐ方法
付属の砥石の詳しい使い方を蓑毛鍛冶屋勇さんの解説付き動画でご紹介します！