This is the Custom Limited Edition and result of Collaborative works with Custom Handle Maker for making one of a kinds, Custom Limited Edition Sukenari Honyaki White Steel No.2 Wa Gyuto knife.

Honyaki knives are most appealing to experienced users and professionals that demand the very best knives available. As we shall explain below, Honyaki knives are also the most challenging knives for forge smiths and craftsmen to produce.

The ‘one-piece’ blade construction of the Honayki knife is handcrafted using processes which are similar to those used in Japanese sword making, such as the Tsuchi-Oki process. This method involves heating the blade to around 800°C, quenching it in water to increase its hardness and then placing it in rice-straw ash to slowly cool down to room temperature; This detail is important since it helps to prevent uneven tension from developing in the blade

Sukenari have used their rich experience and knowledge to determine what methods work the best when making Honyaki knives and have also managed to develop a keen sense for what variables are important: The traditional hammer forging techniques used to shape the blade; the special ingredients for the Tsuchi-Oki (Clay mixture) and its application to the blade; carefully managing the temperature of the blade during the water-quenching process. Every step of production is perfectly demonstrated by Sukenari’s Master forge-smith and faithfully passed on to the next generation.

Sukenari’s Shirogami #2 Honyaki Knife is beautifully mirror-polished and has an impressive wavy Hamon pattern. The blades are very thin just behind the cutting edge and have a rounded finger choil that is very comfortable.

 This Sukenari Honyaki Wa Gyuto 240mm Knife comes with Premium Custom Handmade Octagonal Desert Ironwood Handle with Desert Ironwood ferrule, Mammoth Molar Tooth Spacer and endcap.

 For safekeeping, this knife comes with a matching Black Lacquered Wooden Saya ("Sheath") and a black pakkawood Saya pin.

 This knife comes packaged in an elegant wooden presentation box that is secured with woven fabric ties / straps.

 The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Custom Limited Edition, Sukenari Honyaki White Steel No.2 Wa Gyuto 240mm

Blade Material: Honyaki White Steel No.2

Rockwell Hardness (HRc): 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Premium Custom Handmade Octagonal Desert Ironwood Handle with Desert Ironwood ferrule, Mammoth Molar Tooth Spacer and endcap

Saya Included: Yes.

Wa Gyuto 240mm (9.4") Cutting edge length: 233mm Total Length: 393mm Blade Thickness: 2.4mm Blade Width: 50mm Handle Length: 145mm Total Weight: 235g

   

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.