Mizu-Honyaki Chef's Knife - Santoku 180mm (7-1/8 in.) with Saya
Product Description for Mizu-Honyaki Chef's Knife - Santoku 180mm (7-1/8 in.) with Saya
Maker: Yoshikazu Ikeda (click to see more by this maker)
Item num: 93372
Blade length: 7.10 in.
Total length: 12.75 in.
Blade height (at heel): 1.50 in.
Blade thickness (near bolster): 0.08 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.06 in.
Item weight: 6.40 oz.
Shipment weight: 12 oz.
Blade: Hand forged mizu-honyaki Shirogami 2 (white #2) carbon steel with a water quench
Bolster: Front and rear buffalo horn with bone spacers
Handle: Macassar ebony
Sheath: Macassar ebony saya
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
The santoku is the traditional Japanese chefs knife and has quickly become the new favorite for chefs in the West. This comfortable design is a fantastic multipurpose chopper - whether slicing onion or chopping fruits and vegetables, the santoku is a perfect knife to grab.
Ikeda's traditional knives are highly sought after by professional chefs and show the tremendous skill of this renowned craftsman. Rather using the san mai (three-layers) technique, his mizu-honyaki knives are forged from a mono-steel and heat treated very much like a Japanese sword. The spine is coated with clay prior to quenching. This insulates the top of the blade and results in a keen, hard cutting edge with a soft, supportive spine. Honyaki takes more skill to forge and shape than other techniques. Of all the Japanese knives, mizu-honyaki knives have the greatest kirenaga (staying sharp the longest), but they are also slightly more fragile than other knives and can chip if used improperly. Quenching the knife in water ensures the very best edge holding possible. A mirror polish provides limited protection from rusting (though oiling with camellia oil is still strongly encouraged.
The blade is forged from Shirogami 2 carbon steel. This exceptional steel is high in carbon and the finer grain structure allows for a keen, long-lasting edge even through heavy use. A clear heat treatment line (called a hamon) travels across the blade. This shows the transition between the keen, long lasting edge and the soft, supportive spine.
The octagonal "Wa" style handle is carved from macassar ebony with front and rear buffalo horn ferrules. White spacers made from bone adds contrast to the dark toned handle. This natural, ambidextrous handle is easy to grip and lasts a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher or soaked in water. We recommend using camellia oil to avoid rust.
This knife is accompanied by a macassar ebony saya (blade guard) with an ebony pin. This protects the knife's edge while in transport and storage.
Availability: Not currently available