Collection: Honyaki knives

Honyaki (本焼) represents the pinnacle of traditional Japanese knife craftsmanship, deeply anchored in the application of Japanese swordsmithing traditions. Made from a single piece of steel, they undergo a differential heat treatment process. This complex method produces a blade with a resilient spine and a hard, sharp edge. There is a notable failure rate during production, often resulting in blade cracking or warping during the quenching process, particularly with water-quenched honyaki (mizu-honyaki). The combination of required expertise and the high failure rate contributes to the higher cost of honyaki knives relative to other types of kitchen knives.

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