Yoshikazu Ikeda shirogami#1 honyaki kiritsuke yanagiba 330mm

Specifications

The Yoshikazu Ikeda Shirogami #1 mizuhonyaki kiritsuke yanagiba is a traditional single-bevel slicing knife made in Sakai, Japan. Forged by Yoshikazu Ikeda and finished by sharpener Nori Igarashi. Features a full mirror polish with a Mt. Fuji-style hamon. Designed for precise pull cuts in sashimi and sushi preparation. A certificate is included.

Yoshikazu Ikeda: The current chairman of the Sakai Dentoukougeishi ("Traditional Skilled Craftsman") Association, Ikeda-san began making kitchen knives in 1967 under his father’s guidance. In 1983, he established Ikeda Tanrenjo and became independent. His expertise lies in crafting Japanese knives specifically designed for professional use, and he is widely recognized for his exceptional honyaki knives.

What is a honyaki? Honyaki (本焼), meaning "true-fired" in Japanese, represents the pinnacle of traditional Japanese knife craftsmanship, incorporating Japanese swordsmithing techniques. Crafted from a single piece of steel, Honyaki blades feature a resilient spine and a hard, sharp edge, separated by the distinctive hamon. Due to the high failure rate during production—where blades often crack or warp in the quenching process—Honyaki knives are rarer and more expensive than laminated kitchen knives.

Details

• Blacksmith: Yoshikazu Ikeda
• Sharpener: Nori Igarashi 
• Producing Area: Sakai, Japan
• Knife Type: Kiritsuke Yanagiba | Mizuhonyaki
• Finish: Full mirror
• Steel: Shirogami #1 (White #1)
• Steel Type: Carbon Steel
• Hamon Type: Mt. Fuji

Blade & Handle Specs

• Overall Length: 486mm
• Blade Length (Heel to Tip): 319mm (12.56")
• Blade Height at Heel: 36.9mm
• Spine Thickness:
  • At the handle: 4.3mm
  • At the heel: 4.0mm
  • Midway: 2.9mm
  • 1cm from the tip: 0.7mm
• Weight: 301g
• Edge/bevel: Single bevel
• Handle: Octagonal ebony with horn ferrule
• Hand Orientation: Right-handed

Notes:

• For the care and maintenance of Japanese knives, such as this 330mm Yoshikazu Ikeda Shirogami #1 Honyaki Kiritsuke Yanagiba, please refer to our care guide.
• Slight measurement variations are typical in handcrafted Japanese kitchen knives.
• Minor cosmetic variations, such as light surface marks or fine scuffs, are common in handcrafted knives.