• Top down view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Close up view of the blade of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Close up view of the blade of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Top down view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Close up view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Angled view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Top down view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Close up view of the handle of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel.
  • Top down view of Yoshikazu Ikeda honyaki sujihiki. This hand-forged Japanese knife is made of shirogami#3 steel. Knife is inside its box
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Yoshikazu Ikeda shirogami#3 honyaki sujihiki 240mm

Yoshikazu Ikeda shirogami#3 honyaki sujihiki 240mm

¥108,000 JPY
¥108,000 JPY
Sale Sold out
Yoshikazu Ikeda crafted this shirogami#3 honyaki sujihiki for his house brand, Sakai Hokushin. Sharpened to precision by Hideki Ino. The blade features a mirror finish on its hardened steel. It's complemented by a simple octagonal ebony handle. The sujihiki is primarily intended for slicing fish and boneless meats, making it a favorite choice for chefs and culinary enthusiasts who prioritize clean and efficient cuts.

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Brand: Sakai Hokushin
Blacksmith: Yoshikazu Ikeda
Sharpener: Hideki Ino
Location: Sakai, Japan
Finish: mirror finish on hardened steel ("ha")

Construction type: abura-honyaki
Steel: shirogami#3/ white#3

Overall length: 392mm
Blade length (heel to tip): 230mm
Blade height at heel: 39.5mm
Spine thickness at handle: 2.7mm
Spine thickness at heel: 2.6mm
Spine thickness at middle: 2.2mm
Spine thickness 1cm from the tip: 1.2mm
Weight: 184g

Edge/bevel: 50:50
Handle: octagonal ebony with horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: not included


Note:
a. For the care and maintenance of Japanese knives, such as the Yoshikazu Ikeda shirogami#3 sujihiki, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.

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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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  • MADE IN JAPAN

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