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.
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 & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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 Care Guide
