Made in Japan
Single Edged - Honyaki White Steel
Honyaki means true forged. A honyaki knife is made from a single piece of high-carbon steel rather than a hard core clad in soft iron. The smith coats the blade in clay before quenching so the edge hardens fully while the spine stays tougher, leaving a visible temper line (hamon). It is the same method used for Japanese swords.
Honyaki is the most difficult knife to make, and many blades crack during quenching, so only experienced master smiths attempt it. The reward is exceptional sharpness and edge retention. These White Steel honyaki knives, including yanagi, deba and usuba, are made for experienced chefs and collectors. Mizu Yaki pieces are water-quenched for even greater hardness.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists
