Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku 165mm
Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku 165mm
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The Yoshikazu Ikeda shirogami#2 honyaki santoku is a handcrafted Japanese knife, forged by the Sakai-based master blacksmith Yoshikazu Ikeda and sharpened by Hideki Ino. This mizuhonyaki santoku is made from shirogami#2 steel. The knife is finished with a full mirror polish, providing a sleek and refined appearance.
What is a honyaki?
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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Brand: Sakai Hokushin
Blacksmith: Yoshikazu Ikeda
Sharpener: Hideki Ino
Origin: Sakai, Japan
Knife type: santoku
Finish: full mirror
Hamon: wave
Construction type: mizu-honyaki
Steel: Hitachi shirogami#2 / white#2
Steel type: carbon
Overall length: 304mm
Blade length (heel to tip): 158mm
Blade height at the heel: 41.5mm
Spine thickness:
at the handle: 2.8mm
at the heel: 2.5mm
midway: 1.9mm
1cm from the tip: 1.4mm
Weight: 149g
Edge/bevel: 50:50
Handle: Octagonal ebony handle with two spacers
Hand orientation: ambidextrous
Saya/ sheath: Not included
⎯
Note:
a. For the care and maintenance of Japanese knives, such as the Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
··•··
What is a honyaki?
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.
⎯
Brand: Sakai Hokushin
Blacksmith: Yoshikazu Ikeda
Sharpener: Hideki Ino
Origin: Sakai, Japan
Knife type: santoku
Finish: full mirror
Hamon: wave
Construction type: mizu-honyaki
Steel: Hitachi shirogami#2 / white#2
Steel type: carbon
Overall length: 304mm
Blade length (heel to tip): 158mm
Blade height at the heel: 41.5mm
Spine thickness:
at the handle: 2.8mm
at the heel: 2.5mm
midway: 1.9mm
1cm from the tip: 1.4mm
Weight: 149g
Edge/bevel: 50:50
Handle: Octagonal ebony handle with two spacers
Hand orientation: ambidextrous
Saya/ sheath: Not included
⎯
Note:
a. For the care and maintenance of Japanese knives, such as the Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
··•··
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
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Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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