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 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: Sukenari Honyaki White Steel No.1 Series Wa Gyuto
Blade Material: White Steel No.1
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Cutting edge length: 205mm
Total Length: 345mm
Blade Thickness: 3.4mm
Blade Width: 48mm
Handle Length: 132mm
Total Weight: 170g
Wa Gyuto 240mm (9.4")
Cutting edge length: 235mm
Total Length: 380mm
Blade Thickness: 3.4mm
Blade Width: 49mm
Handle Length: 138mm
Total Weight: 185g
Wa Gyuto 270mm (10.6")
Cutting edge length: 265mm
Total Length: 420mm
Blade Thickness: 3.6mm
Blade Width: 52mm
Handle Length: 140mm
Total Weight: 202g
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.
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.