Yoshikazu Ikeda shirogami#3 honyaki gyuto 240mm

The Yoshikazu Ikeda shirogami#3 honyaki gyuto 240mm is a handcrafted Japanese chef's knife. Crafted by Yoshikazu Ikeda, chairman of the Sakai Dentoukougeishi Association, this gyuto features a 240mm blade forged from shirogami #3 steel, which offers exceptional sharpness and toughness. The blade is sharpened by Hideki Ino.

The shirogami#3 honyaki gyuto is an excellent choice for those who want to experience the craftsmanship of a honyaki knife without the hefty price tag often associated with these premium knives. It offers a fantastic opportunity to appreciate the skill and dedication of Sakai's traditional craftsmen while enjoying the benefits of a high-quality, handcrafted Japanese chef's knife.

❖ Mr. Yoshikazu Ikeda, the current chairman of Sakai Dentoukougeishi ("Traditional Skilled Craftsman") Association, began making kitchen knives in 1967 with 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. He is renowned for his exceptional honyaki knives.

❖ What is a honyaki? Honyaki represents the pinnacle of traditional Japanese knife craftsmanship, deeply rooted in the application of Japanese swordsmithing techniques. Crafted from a single piece of steel, these knives undergo a differential heat treatment process, resulting in a blade with a resilient spine and a hard, sharp edge. The demanding production process requires exceptional skill in temperature control and forging, and the high failure rate due to potential blade cracking or warping during quenching contributes to the elevated cost of honyaki knives compared to other kitchen knives.

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Brand: Sakai Hokushin
Blacksmith: Yoshikazu Ikeda
Sharpener: Hideki Ino
Producing Area: Sakai, Japan
Knife type: gyuto 
Finish: mirror finish on hardened steel (ha) and satin on the ji
Steel: shirogami#3/ white#3 
Steel type: carbon steel
Type: abura honyaki

Overall length: 392mm
Blade length (heel to tip): 230mm
Blade height at the heel: 48.1mm
Spine thickness at the handle: 3.4mm
Spine thickness at the heel: 3.3mm
Spine thickness midway: 2.5mm
Spine thickness 1cm from the tip: 0.9mm
Weight: 232g
Edge/bevel: 50:50
Handle: octagonal ebony with horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as this Yoshikazu Ikeda shirogami#3 honyaki gyuto 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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