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Japanese vegetable knife with white steel blade and dark ebony handle, mirror-polished
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  • Japanese vegetable knife with white steel blade and dark ebony handle, mirror-polished
  • Japanese vegetable knife laid on wood board, white blade with dark spine and ebony handle
  • Japanese vegetable knife close-up: white mirror-polished blade with engraved text
  • Japanese vegetable knife close-up of white blade edge and dark handle on wood board
  • Japanese vegetable knife blade close-up showing mirror finish and engraved markings
  • Japanese vegetable knife side view with dark ebony handle and white blade
  • Japanese vegetable knife handle and heel detail with dark ebony grip on wood
  • Japanese vegetable knife with white blade and dark handle in sheath-like wooden block
  • Japanese vegetable knife with white steel blade and dark ebony handle, mirror-polished
  • Japanese vegetable knife laid on wood board, white blade with dark spine and ebony handle
  • Japanese vegetable knife close-up: white mirror-polished blade with engraved text
  • Japanese vegetable knife close-up of white blade edge and dark handle on wood board
  • Japanese vegetable knife blade close-up showing mirror finish and engraved markings
  • Japanese vegetable knife side view with dark ebony handle and white blade
  • Japanese vegetable knife handle and heel detail with dark ebony grip on wood
  • Japanese vegetable knife with white blade and dark handle in sheath-like wooden block
Yoshihiro Mizu Honyaki High Carbon White Steel #2 Mirror-Polished Namiukashi Edo Usuba Japanese Traditional Vegetable Knife Ebony Handle

Yoshihiro Mizu Honyaki High Carbon White Steel #2 Mirror-Polished Namiukashi Edo Usuba Japanese Traditional Vegetable Knife Ebony Handle

SKU:
HYUSEDMI195EHMS
$1,099.99
$1,099.99
Blade Length

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

64-65 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Usuba (Vegetable Knife)
Primary Use
Vegetable cutting
Blade Metal
White Steel #2
Grade
Mizuhonyaki Namiukashi
Blade Hardness
64-65 HRC
Blade Edge Type
Single Bevel
Blade Finish
Mirror
Stain Resistant
No

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Honyaki, meaning "true forged," represents the pinnacle of Japanese knife-making, embodying the ancient art of swordsmithing passed down through generations. Our master craftsmen use the same traditional techniques once employed by ancient swordsmiths to create knives of exceptional quality and performance. Hand-forging a Honyaki knife from a single piece of high carbon steel demands extraordinary skill, as it must endure the extreme heat of furnaces reaching into the thousands of degrees.

Each Yoshihiro Honyaki knife is meticulously handcrafted by master artisans, some with over 50 years of experience, who dedicate themselves to preserving the time-honored methods of traditional Japanese sword-making. Forged from a single piece of White Steel #2 with a Rockwell hardness of 64 to 65, the blade undergoes intense heating, quenching in cool water, and is then polished to a stunning mirror finish. The result is a knife that blends unmatched aesthetics with superior performance, representing the highest level of craftsmanship.

The Edo Usuba, reminiscent of a small cleaver, features a blunt tip that is ideal for tasks like cutting the eyes from potatoes. This knife excels at chopping through sturdy root vegetables while also thinly slicing delicate produce like tomatoes. Whether prepping greens for a salad or chopping vegetables for a main dish, even the simplest tasks become extraordinary with a handcrafted knife that is both functional and beautiful.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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