Description & specifications
This knife is made in honyaki construction, which means it is a piece of steel, in this case Shirogami 1, which has been differentially hardened. You do this by putting clay on the back of the knife before hardening the knife. The clay causes the back of the knife to cool down more slowly, so that it becomes soft in the back and gives stability to the knife. The edge, where there is no clay on it, cools down faster and therefore becomes harder in the steel. This process also creates a lot of stress in the steel during hardening, which causes many honyakis to break during production. For this reason, honyakis cost significantly more than normal 3 ply knives. The combination of the softer back and hard edge gives a unique cutting experience that is very different from other knives.
Blacksmith: Genkai Masakuni
In this case, the hamon (hardening line from the clay) is shaped like Mt. Fuji, and full moon.
There are no scratches on the blade, it is lacquer that protects it from rust.
| Brand/series | Yamawaki Mizu-Honyaki (Water Cured) |
| Type | Yanagiba |
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Honyaki - Shirogami 1 |
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100/0 To the Right |
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ebony black buffalo horn |
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NO |
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62-63 |
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Specs (Blade Only) (May vary slightly because the knife is handmade) |
Length: 300mm. Height: 31mm. Weight: 232g. Width out of the handle: 3mm. |
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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