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 Kama Usuba has a Kamagata (Literally, “sickle-shaped”) tip, or ’Sheepsfoot’ blade profile. It originated in the Kansai (Ōsaka) region of Japan and it is often preferred to the square-ended Usuba’s from the Kanto (Tokyo) region because the curved tip is more versatile. It is particularly useful for precision cutting and decorative cutting techniques
Knife Model: Sukenari Honyaki White Steel No.1 Series Kama Usuba
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.
Kama Usuba 195mm (7.6")
Cutting edge length: 185mm
Total Length: 335mm
Blade Thickness: 4.2mm
Blade Width: 46mm
Handle Length: 138mm
Total Weight: 221g
Sorry. This knife is not available for left handed version.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
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 a 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 a 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.