Honyaki blades are, without a doubt, the most sought after, discussed, and collected of all kitchen knives. The mystique and allure of a honyaki blade trumps almost every other consideration when looking for that extra special knife.
Honyaki translates to True Forged. What that means, in broad terms, is that the blade is made with one steel. It is not laminated, and it is differentially hardened. Outside of those descriptions, there is much discussion as to the absolute meaning of the word when applied to modern knives. As far as we are concerned we apply the name to any knife that meets those simple criteria.
The Jikko White #3 Honyaki Gyuto is made in the true honyaki style from a single hammer-forged and -shaped piece of Hitachi White Paper #3 steel. White #3 is more often used in honyaki knives than in clad blades. It has the least carbon of the three white steels and is arguably one of the most difficult to forge. But it can be finished to the highest levels of any of the Paper steels and for that reason, it is particularly liked by sushi chefs.
The skills required to make one of these blades are extraordinary in themselves. The blade is an abura honyaki, or oil quenched with a strong hamon pattern on both sides of the blade. A beautifully crafted ebony handle is the perfect match for the blade.
Location: Sakai, Japan
Sharpener: Jikko San
Construction: Hammer Forged
Steel: White #3
Quenching: Oil Quenched
Engraving: Hand Engraved
Handle: Custom Octagonal
Edge Length: 230mm
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