Yoshihiro Mizu Honyaki Mirror-Finished Namiukashi White Steel #2 Yanagi Sushi Sashimi Japanese Knife Triple Nickel Silver Ring Ebony Handle and Premium Ebony Saya
SKU:
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.
- 65 HRC
- No
- Free Special Designed Ebony Saya 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
- Yanagiba (Sashimi Knife)
- Primary Use
- Sashimi / Raw fish slicing
- Blade Metal
- White Steel #2
- Grade
- Honyaki Namiukashi
- Construction
- Mono-Steel
- Blade Hardness
- 65 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Mirror
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Triple Nickel Silver Ring Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Honyaki translates to "true forged," embodying the essence of traditional Japanese sword making. Our master craftsmen utilize time-honored methods and techniques passed down through generations to create knives of the highest caliber. The hand forging process, conducted from a single piece of high carbon steel, demands extraordinary skill as it withstands temperatures soaring into the thousands within a blazing furnace.
Each Yoshihiro Honyaki knife is handcrafted with meticulous care by artisans who possess incomparable skill, many with over 50 years of experience. The term Honyaki signifies the pinnacle of Japanese knife craftsmanship, requiring seasoned masters versed in the ancient art of sword making. Crafted from a single piece of White Steel #2, with a Rockwell hardness of 65, this steel is heated in hearths exceeding thousands of degrees, quenched in cool water for enhanced hardness, and polished to a brilliant mirror finish. This process creates knives that seamlessly blend aesthetic beauty with exceptional performance.
Our Yoshihiro Honyaki knives feature a traditional Japanese-style handcrafted premium Ebony wood handle, affixed with a Water Buffalo horn bolster, ensuring both comfort and elegance. Each knife is accompanied by a rare artisan-crafted Saya, a protective wooden sheath made from premium Ebony wood, which not only safeguards the knife but also enhances its appearance when not in use.
The Yanagi is a long slicing knife specifically designed for cutting paper-thin slices of fish for sushi and sashimi, making it an essential tool in the arsenal of many chefs. Its elegantly thin blade allows for long, uninterrupted slicing motions, preserving the integrity and freshness of the ingredients. The Yanagi is slightly heavier, featuring a wider blade and a thicker spine, with a sword tip that aids in balancing the knife's weight. This design makes it particularly suitable for chefs working in smaller spaces who desire the precision and finesse that a Yanagi offers. Even the simplest culinary tasks are transformed with a handcrafted knife that marries beauty and functionality.
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.