There is a certain magic about the word “honyaki,” the Japanese traditional method of blade construction, now most often seen in kitchen knives. It involves forging a blade in the technique most similar to the tradition of nihonto, in which a single piece of high-carbon steel is partially covered with clay to yield a soft, resilient spine, a hamon (or temper line), and hard, sharp edge.
Honyaki as a term alone can refer to either mizu honyaki (water quench) or abura honyaki (oil quench). This is a mizu honyaki knife and as such is far more difficult and expensive to produce.
The blade is forged from a single piece of White Paper #2 high carbon steel. This is one of Hitachi’s most loved alloys in the kitchen knife world. It is a very durable steel and one that lends itself to honyaki forging very well.
One of the outstanding aesthetic attributes of this knife is the Mt Fuji hamon. This method of clay application is something that company patriarch Kenichi Shiraki was famous for. And as you can see, the skill set has been successfully passed down to his successors.
This beautiful gyuto
is classic Shiraki fare when it comes to shape, profile, and dimensions. In true Sakai form, the edge is slightly shorter than specified at 202mm. Blade height is fairly average at 44mm and the profile is flat to about the middle where it morphs into a gently curved belly.
The stunning blade is matched to a fine ebony handle that is beautifully finished and installed with a black buffalo horn ferrule.
Weight: 7.7 ounces
Blade Length: 202 mm
Overall Length: 345 mm
Thickness at Heel: 2.5 mm
Blade Height: 44 mm