“Honyaki” knives are true-forged and made of a 100% single material, usually high-carbon steel or “hagane”.
The finest Honyaki (mizu-honyaki) knives are then differentially-hardened, the same method used for traditional Japanese sword, “katana”.
Honyaki is extremely difficult to forge, requiring a high level of skill and experience.
“Mr.Tatsuo Ikeda is a blacksmith in Sakai JAPAN, a certified traditional craftsman. He is said one of the only two blacksmiths in Sakai who can apply katana-making technique to Honyaki kitchen knives.
Honyaki’s blade is very tough, and you must use a ceramic waterstone to hone it. That is extremely difficult to forge, requiring a high level of skill and experience.
However its sharpness is the longest lasting of all Japanese blades. Many remarkable Japanese cuisine chefs favor this knife because of the feature even though it is hard to hone.
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