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Honyaki knives are most appealing to experienced users and professionals that demand the very best knives available.
The ‘one-piece’ blade construction of the Honayki knife is handcrafted using processes which are similar to those used in Japanese sword making.
Sukenari’s Shirogami #1 (white Steel No.1) Honyaki knife (HRC64) is beautifully mirror-polished and has an impressive wavy Hamon pattern.
This knife is fitted with a traditional octagonal magnolia wood handle that has a water buffalo horn ferrule. A matching magnolia wood Saya (Sheath) is also supplied for safekeeping.
The single bevel edged Kiritsuke is a versatile knife that can be used to perform some of the tasks usually done by the Yanagiba and Usuba. The heel section of the knife is virtually flat and can be used just like an Usuba.
Knife Model: Sukenari Honyaki White Steel No.1 Series Kiritsuke
Blade Material: White Steel No.1
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kiritsuke 240mm (9.4")
Cutting edge length: 235mm Total Length: 390mm
Blade Thickness: 4mm
Blade Width: 38mm
Handle Length: 140mm
Total Weight: 215g
Kiritsuke 270mm (10.6")
Cutting edge length:mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
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 30 to 45 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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.