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’, or 'mono-steel', blade construction of the Honyaki knife is handcrafted using processes which are similar to those used in traditional Japanese sword making, such as the Tsuchi-Oki process that utilizes special clay mixtures to promote differential hardening of the blade. The Honyaki 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. Since it is difficult to control the large number of variables involved in the Honyaki heat-treatment method, it is common for some blades to develop small cracks or distort severely, consequently, the production of Honyaki knives is expensive and time-consuming. Indeed, there are currently only a few companies who have craftsmen skilled enough to make true Honyaki knives.

Our specially selected, very experienced Forge-Smith Master Ikeda and master sharpeners in Sakai City, Osaka, produce the high quality Honyaki knives. The Fu-Rin-Ka-Zan Honyaki White Steel No.3 Yanagiba knife is beautifully mirror-polished and has an impressive wavy Hamon pattern. As you may already know, some chefs prefer Honyaki knives made from White Steel No.3 because they are slightly easier to sharpen and slightly less fragile than those made from White Steel No.2 or White Steel No.1; They are also more cost-effective for the smith to produce, as they are slightly less likely to warp or crack during manufacture. 

The Yanagiba knife is fitted with a traditional octagonal Ebony wood handle that has a water buffalo horn ferrule. A matching Handcrafted Magnolia Wood Saya (Sheath / scabbard) is also supplied for safekeeping. 

We are very proud to introduce these Fu-Rin-Ka-Zan Honyaki knives to our serious customers and professional Sushi Chefs. Over time, we plan to add a wider selection of blade types to our Fu-Rin-Ka-Zan Honyaki collection, such as Kiritsuke Yanagiba, Sakimaru Takohiki, Wa Gyuto and more. 

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

Knife Model: JCK Original Fu-Rin-Ka-Zan Limited, Honyaki White Steel No.3 Yanagiba 

Blade Material: White Steel No.3

Rockwell Hardness (HRc): 

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 60 to 90 days for delivery. Please contact us first for the availability at email.

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.