{"product_id":"gesshin-uraku-210mm-yoshikazu-ikeda-white-1-mizu-honyaki-wa-gyuto","title":"Gesshin Uraku 210mm Yoshikazu Ikeda White #1 Mizu-Honyaki Wa-Gyuto","description":"\u003cul class=\"tabs\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab-description\"\u003eProduct Description\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-detailed-specs\"\u003eDetailed Specs\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab-measurements\"\u003eMeasurements\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\" id=\"tab-description\"\u003e\n\u003cp\u003e\"Honyaki\" is a traditional Japanese term used to describe a type of high-quality knife made from a single piece of steel, usually carbon, without any additional layers or cladding. The term “honyaki” emphasizes the knife's craftsmanship and the purity of its materials.\u003c\/p\u003e\n\u003cp\u003eThis particular example is made of White #1, is very finely mirror-polished, comes with a very handsome ebony octagonal handle and a ho wood saya, and the hamon depicts Mount Fuji with a sun on one side of the blade and a crescent moon on the other side.  The blacksmith is Yoshikazu Ikeda and the sharpener is Igarashi-san, a very highly regarded sharpener in Sakai.\u003c\/p\u003e\n\u003cp\u003eThe process of making a honyaki knife involves heating the steel to a glowing, cherry red temperature, forging it into shape, differentially heat-treating the blade by placing a layer of insulating clay on the spine, and quenching it in either oil or water. Water-quenched blades are much more difficult to work with, resulting in a higher rate of loss. This type of knife is known for its exceptional sharpness, edge retention, and craftsmanship. However, honyaki knives require more care and attention during use compared to sanmai knives, as they are exceptionally hard and brittle.\u003c\/p\u003e\n\u003cp\u003eDue to their intricate and demanding production process, honyaki knives are often considered the pinnacle of knife craftsmanship and are highly prized by chefs and culinary enthusiasts.\u003c\/p\u003e\n\u003cp\u003eThe pursuit of mastering the honyaki blacksmithing technique is one that can take a craftsman years. Within that time there is a huge number of lost kiji (rough forged blanks) that shatter or crack during the heat treatment process. I remember touring the workshop of a really talented craftsman. Tucked away in a corner of the space was a box filled with dozens of kiji, possibly a hundred, and they were all cracked.\u003c\/p\u003e\n\u003cp\u003eAs these knives are carbon steel, they will need to be cared for as such. You can read more in our \u003ca href=\"http:\/\/www.japaneseknifeimports.live\/about-knife-care\" target=\"_blank\"\u003eabout knife care\u003c\/a\u003e section. Carbon steel can rust if not cared for properly, so please make sure to clean and dry your knife after use.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e White #1 Carbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Type:\u003c\/strong\u003e Ebony Octagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction Type:\u003c\/strong\u003e Monosteel Honyaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 134mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Height:\u003c\/strong\u003e 26mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Width:\u003c\/strong\u003e 22mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle to Tip Length:\u003c\/strong\u003e 214mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeel to Tip Length:\u003c\/strong\u003e 198mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWidth of Spine at Middle:\u003c\/strong\u003e 2.50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWidth of Spine 1cm from the Tip:\u003c\/strong\u003e 0.60mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWidth of Spine at Handle:\u003c\/strong\u003e 2.90mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWidth of Spine above Heel:\u003c\/strong\u003e 2.80mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Thickness 1\/2 way between the Spine and Edge:\u003c\/strong\u003e 1.90mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 45mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 186g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yamawaki Cutlery","offers":[{"title":"Default Title","offer_id":41731359440957,"sku":"GUR210MHGOW1KGR","price":1750.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0994\/0120\/files\/Gesshin-Uraku-210mm-White-1-Mizu-Honyaki-Wa-Gyuto-front.jpg?v=1792030681","url":"https:\/\/www.japaneseknifeimports.live\/products\/gesshin-uraku-210mm-yoshikazu-ikeda-white-1-mizu-honyaki-wa-gyuto","provider":"Japanese Knife Imports","version":"1.0","type":"link"}