公式作品録 SOH TANGETSU • HAND-FORGED JAPANESE ARTISAN CUTLERY HANDCRAFTED IN JAPAN
受付：二十四時間 オンラインお誂え鑑賞・名入れシミュレーター
堺 刀鍛冶 刀匠 壮 鍛月 (SOH TANGETSU)
PERMANENT EXHIBITION SOH TANGETSU CONTEMPORARY KNIFE GALLERY

鉄と火の彫刻

SCULPTURES OF SACRED FIRE & STEEL • MASTER SOH TANGETSU

「鉄を熱し、金槌を振り下ろし、水に潜らせる。
七百年の間、堺の刀鍛冶が求めたものは、単なる道具ではなく、
食材の命に礼を尽くすための、究極の刃（やいば）であった。
火床の焔に魂を込め、一生を共に歩む一刀をここに展ず。」

堺打刃物 伝統工芸士 刀匠 壮 鍛月 謹製 壮
EXHIBITION ROOM I 第一展示室へ入場（収蔵名刀を鑑賞） 学芸員解説・刀鍛冶の系譜
ENTER ROOM I
ROOM 01 / PERMANENT COLLECTION 常設収蔵名刀展

壮 鍛月 収蔵名刀録

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刀匠「壮 鍛月」が一打ごとに鉄と対話し、火床の焔と水砥の雫から生み出した魂の作品群。
すべての刀身に職人の朱肉落款と、真正性証明書を添えてお届けいたします。

ROOM 02 / BESPOKE FINDER 掌の審美・対話の間

直感 一刀診断

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食材・用途・手入れの3つの問いを通じて、あなたの料理と掌に吸い付く理想の一刀を導き出します。

1. 調理食材
2. 使い手の流儀
3. 鋼材と手入れ

主にどんな食材を調理しますか？

この包丁を手に取る使い手は？

鋼材の手入れや好みの切れ味は？

ROOM 03 / BLADE ARCHITECTURE 刃の様式と断面幾何学

和包丁の様式美と構造

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食材の切り口、舌触り、瑞々しさを最大限に引き出すために進化した日本の包丁。
用途に応じた最適な刀身造形をお選びいただけます。

ANATOMY OF PRECISION CUTTING

Single Bevel (片刃) vs Double Bevel (両刃)

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Why Japanese cutlery cuts unlike anything else in the culinary world. Explore the cross-section geometry engineered by Sakai masters.

TRADITIONAL JAPANESE

Single Bevel (片刃 - Kataha)

Yanagiba, Deba, Usuba • Specialized for Sashimi & Fish Butchery

裏漉き (Urasuki) シノギ筋 (Shinogi) 12° Scalpel Edge
  • Zero Cell Crushing: Glides through fish meat without bruising fibers, preserving pristine umami shine.
  • Food Release Air Pocket: The concave back (裏漉き) creates an air vacuum pocket so delicate slices drop cleanly.
  • Surgical Directivity: Cuts angled slightly to the left, allowing paper-thin translucent sashimi presentation.
MODERN ALL-PURPOSE

Double Bevel (両刃 - Ryoba)

Gyuto, Santoku, Nakiri, Petty • For Left & Right Handers

蛤刃 (Hamaguri-ba) Core Steel (青紙) 50/50 Symmetrical Edge
  • Dead-Straight Tracking: The blade cuts perpendicular with zero deviation, ideal for swift vertical chopping.
  • Clamshell Geometry (蛤刃): The convex flanks gently push food away, preventing dense root vegetables from sticking.
  • Universal Ergonomics: Balanced cutting dynamics whether you are right-handed or ambidextrous.
ROOM 04 / METALLURGY ARCHIVES 名鋼の美学と冶金標本

名鋼の美学と標本室

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青紙スーパー・白紙・粉末ハイス鋼。元素の純度、鍛造温度、そして砥石が吸い付く研ぎ味の真髄を比較鑑賞いただけます。

THE PINNACLE OF HARDNESS

青紙スーパー (Aogami Super)

HRC 64 - 65

High-carbon tungsten-alloyed steel. Unrivaled edge endurance trusted by master sushi artisans.

Peak Sharpness:
10 / 10
Edge Retention:
10 / 10
Ease of Sharpening:
7.5 / 10
Corrosion Resistance:
5.0 / 10 (Patina)
Composition: C 1.45% • W 2.5% • Cr 0.4% • V 0.5%
PUREST KATANA HERITAGE

白紙２号 (Shirogami #2)

HRC 62 - 63

Virtually zero impurities. The easiest steel on earth to restore to a hair-splitting surgical edge.

Peak Sharpness:
9.8 / 10
Edge Retention:
8.0 / 10
Ease of Sharpening:
10 / 10
Corrosion Resistance:
4.0 / 10 (Reactive)
Composition: C 1.15% • Purity > 99.9% Iron/Carbon
LUXURY STAINLESS CLAD

VG-10 コバルト (VG-10 Clad)

HRC 60 - 61

Cobalt-infused stainless core flanked by 33-layer flowing Damascus steel. Zero rust anxiety.

Peak Sharpness:
8.8 / 10
Edge Retention:
8.5 / 10
Ease of Sharpening:
8.0 / 10
Corrosion Resistance:
9.5 / 10 (Stainless)
Composition: C 1.0% • Co 1.5% • Cr 15% • Mo 1.0%
ROOM 05 / BESPOKE INSCRIPTION 銘切りの儀・特選桐箱

伝統手彫り 銘切りの儀

鏨（たがね）と金槌を用い、刀匠が一打一打鋼に魂を刻み込む「銘切り」。あなたのお名前や座右の銘、祈りを刀身に刻み、特選金文字桐箱と天然藍染め風呂敷にて仕立てます。

STEP 01 刻印の向き (Orientation)
STEP 02 お名前・ご希望の文字 (Inscription)
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伝統和字・座右の銘 (縦書き推奨):
アルファベット・英字名 (横書き推奨):
Permanent hand-chiseled into forged steel (伝統手打鍛造銘)
Includes Kanji translation & calligraphy consultation (和名・英名監修)
Complementary inscription for all Master Series (本包丁無料特典)
STEP 03 特別桐箱・藍染め風呂敷 (Presentation)
Live Blade Simulator 青紙スーパー三層ダマスカス鋼 • 63-65 HRC
鍛月作 絆
伝統縦置き手彫り 銘切りシミュレーター (Authentic Vertical Inscription) 口金・アゴ元平部 基準配置

包丁を縦に置いた際の伝統基準（切っ先寄りに職人銘『鍛月作』、口金・アゴ元の平部に手彫り名入れ）に完全準拠した正統配置です。青紙スーパー鍛造和包丁の実写データ上に、鏨（タガネ）で一打ずつ刻み込む銘の深みと金属光沢をリアルタイムに精密再現しています。

ROOM 06 / ARTISAN LINEAGE 刀鍛冶七百年の系譜

七百年の火床に息づく刀匠の系譜

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Master Blacksmith Forging Steel Sakai, Osaka • 堺打刃物

The Sacred Fire of Sakai

Over 90% of Japan's professional sushi masters rely on knives forged in Sakai. With roots tracing back to 5th-century kofun mound tools and Sengoku period katana smiths, Sakai knives are legendary for precise single-bevel fish preparation and effortless sharpness.

Echizen Hand Sharpening with Whetstone Echizen, Fukui • 越前打刃物

700 Years of Echizen Hammering

Famous for the patented "Ni-mai-hiroshe" (double hammer layering) technique, Echizen blacksmiths craft ultra-thin blades that taper smoothly from spine to cutting edge, allowing effortless gliding through the crispest root vegetables without wedging.

Sanjo Metalcraft Metallurgy Sanjo, Niigata • 燕三条

Modern Metallurgical Precision

Known globally as Japan's premier metalworking sanctuary, Sanjo masters combine traditional charcoal forge welding with cutting-edge powdered metallurgy (SG2 / R2) to achieve unbelievable edge longevity and corrosion resistance.

METALLURGY & LONGEVITY

Japanese Steels & Knife Care

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Understanding your knife's steel is the key to lifetime performance. Discover the difference between High-Carbon Samurai Steels and Modern Stainless Alloys.

Traditional High Carbon

Aogami Super (Blue Paper)

64 - 66 HRC

The undisputed king of carbon steel. Contains tungsten and chromium for exceptional wear resistance. Offers the sharpest bite and easiest stropping on whetstones.

  • Sharpness: 10 / 10
  • Edge Retention: 9.5 / 10
  • Rust Resistance: Requires wipe-dry care
High-Tech Powdered Alloy

SG2 / R2 Micro-Carbide

63 - 64 HRC

Powder metallurgy creates an ultra-dense molecular grain structure. Combines the extreme hardness and acuity of carbon steel with complete stainless rust resistance.

  • Sharpness: 9.5 / 10
  • Edge Retention: 10 / 10
  • Rust Resistance: 100% Stainless
Gold Standard Stainless

VG-10 Damascus Clad

60 - 62 HRC

The beloved workhorse steel for worldwide kitchens. Cobalt-fortified stainless core wrapped in 67 layers of folded damascus steel. Beautiful and extremely durable.

  • Sharpness: 9 / 10
  • Edge Retention: 8.5 / 10
  • Rust Resistance: 100% Stainless

4 Golden Rules for Lifetime Sharpness

Hand Wash Only

Never put in a dishwasher. Wash gently with warm water, mild soap, and dry thoroughly immediately.

Use Wooden Boards

Always cut on soft end-grain wooden boards (Hinoki, Walnut, Larch). Avoid glass, marble, or ceramic surfaces.

Whetstone Sharpening

Use water whetstones (1000# for tuning, 3000#-6000# for polishing). Do not use electric pull-through sharpeners.

Saya / Dry Storage

Store in the included wooden Saya sheath or magnetic knife block to prevent blade edge contact.

VOICES OF CULINARY MASTERS & CONNOISSEURS

Loved in Haute Kitchens Worldwide

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"The balance on the Kurogane Gyuto is unmatched. In my 18 years in French fine dining, I have never held a blade that glides through proteins with such zero resistance. Arrived in London in just 3 days!"

JL
Chef Jean-Luc M. London, UK • Executive Chef

"The custom Kanji engraving on the blade made this the most memorable gift for my culinary graduation. The damascus ripples in the steel are pure artwork. Aogami Super holds its edge for months."

MR
Marcus R. New York, USA • Private Chef

"伝統の堺打刃物の切れ味と美しい八角ウォールナット柄の仕上がりに感動しました。海外の友人シェフへの贈り物としても最高です。英語と日本語のサポートも安心できます。"

KT
Kenji Takahashi (高橋 健二) Tokyo, Japan • 和食料理長

※ 掲載されているお客様の声・人物名はECテンプレート導入用の展示サンプルです。本番公開時は貴店の実際の愛用者・シェフのレビューに差し替えてご活用いただけます。

DHL Express Global Delivery

Tracked, insured priority air delivery to over 45 countries in 2 to 5 business days.

Certificate of Authenticity

Every blade carries the master blacksmith's official stamp and serial verification.

Traditional Paulownia Box

Shipped in a custom Japanese Kiri-bako wooden gift case with traditional Mizuhiki ribbon.

Lifetime Craft Warranty

We stand behind every blade against forging defects with free lifetime re-sharpening support.