Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku 165mm
Yoshikazu Ikeda shirogami#2 mizuhonyaki santoku 165mm
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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
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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.
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• Shipping information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
❖ ORDER PROCESSING
We aim to ship your order within 1-3 business days, excluding weekends and holidays. You will receive a confirmation email with a tracking number once your order has been shipped.
❖ INTERNATIONAL SHIPPING
U.S., Australia, and Canada:
• Shipped via DHL
• Estimated delivery: 3-5 days
Asia and Middle East:
• Shipped via EMS
• Estimated delivery:
Asia: 2-5 days
Middle East: 5-10 days
Europe:
• Shipping method varies by country (DHL or EMS)
• Estimated delivery:
DHL: 3-5 days
EMS: 7-10 days
❖ DELIVERY ESTIMATES
The above timelines are estimates. Actual delivery may vary due to factors like customs and local handling conditions. We appreciate your understanding.
❖ TRACKING YOUR ORDER
Once your order is on its way, we'll send you a confirmation email with a tracking link.
❖ CUSTOMS AND IMPORT DUTIES
Customs duties and taxes may apply based on the destination country. These are separate from the item price and shipping cost, and are collected by the carrier or customs office.
• Currency & Price
Our store's main currency is Japanese Yen (JPY). When you view prices in other currencies, they may change slightly day to day due to exchange rate fluctuations. These rates are managed by our currency exchange provider, not our store
• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
- Buyers are responsible for the cost of returning products.
- Contact us at info@zahocho.com to arrange a return.
Please note:
- Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.
Refunds
- We will notify you by email once we receive and inspect your returned item.
- If approved, a credit will be applied to your original method of payment within a certain amount of days.
• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
• Have a question?
Got a question? We're here to help. Email us at info@zahocho.com or fill out our contact form.
