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When making a specific type of Yanagiba knife, initially, 10 blades are forged, but 3 to 4 of these often break before reaching the sharpening stage. The blade shape is extremely intricate and challenging to produce. Additionally, even after heat treatment, blades can crack, and they might break while being rested or sharpened. Consequently, the yield is very low, and only the highest-quality blade becomes the final product.
Traditional craftsmen working on this collection
Yuzan
Legendary Traditional Craftsman of Japanese Knife: The Father of Traditional Craftsman Shogo Yamastuka
- Yuzan is the father of traditional craftsman Shogo Yamatsuka.
- Yuzan was a craftsman who exclusively worked on Mizuyaki among Honyaki. These Japanese knives are extremely rare and hardly available on the market.
Tadayoshi Yamatsuka
Master of Japanese Knife Mirror Polishing
- Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
- Excelling in blade sharpening skills, especially for thin blades
- Renowned in Sakai for his mirror polished technique on Japanese knives.
White Steel #2 (Honyaki-Mizuyaki) Japanese Knife Collection
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Blue Steel #2 (Honyaki-Mizuyaki) Yanagiba 270mm -Mirror Polished(both sides)
Regular price $1,269.00 CADRegular priceUnit price per$380.00 CADSale price $1,269.00 CADSold out
KIREAJI's Three Promises to You
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1. High-quality Japanese Knive
We offer knives crafted by craftsmen from Sakai City.
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2. Genuine Sharpness
Saya (Sheath)To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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3. Lifetime Knife Use
After servicesEvery knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.
The Current State of Honyaki Knives
Honyaki knives are meticulously crafted one by one by skilled blacksmiths, making them highly expensive. In recent years, the global spread of culinary culture and increasing interest in cooking have led to a rising demand for high-quality kitchen tools. Among enthusiasts learning authentic Japanese cuisine and precise cooking techniques, Honyaki knives have gained significant attention.
Mizuyaki
The process of Mizuyaki begins with applying clay to the steel to determine where the heat treatment will be applied. The composition of this clay is very complex and requires advanced skill. Next, the heated steel is rapidly cooled with water, causing it to harden quickly and create a highly tense structure. This results in a delicate sharpness, but also increases the risk of the steel cracking.
Mizuyaki blades are made solely of steel, making them extremely hard and difficult to sharpen, requiring skilled craftsmanship. Due to the difficulty in achieving a consistent Mizuyaki, only a few craftsmen worldwide possess this expertise.
When you hold a Mizuyaki knife, you can feel the delicacy and the pinnacle of craftsmanship. Once you use it, you'll be amazed by its sharpness and ease of use.
What is Blue Steel #2?
Blue Steel #2 is an alloy created by adding chromium and tungsten to White Steel #2. These additions result in:
- Enhanced toughness while maintaining basic cutting performance
- Improved wear resistance
- A distinctive cutting feel known as "Amakire" (sweet cutting)
What is Blue Steel?
Blue steel is a high-grade steel that is created by adding chromium, tungsten, and other elements to white steel to enhance its heat treatment properties and wear resistance. It is priced slightly higher than white steel. Knives made from this steel may seem difficult to sharpen for those not accustomed to it, but once sharpened, they maintain their edge for a longer period, resulting in prolonged sharpness.
What is the difference between Blue Steel #1 and #2?
The difference between Blue Steel #1 and #2 lies in their hardness. The numbers (#1, #2, #3) represent the hardness levels of the steel, with lower numbers indicating greater hardness. Consequently, as the steel becomes harder, the sharpness of the blade improves. Therefore, Blue Steel #1 offers the best sharpness, followed by #2, and then #3. Furthermore, harder steel also tends to retain its sharpness for a longer period, enhancing its edge retention capabilities.
What is the difference between Blue Steel and White Steel?
The difference between Blue Steel and White Steel lies in their composition. Blue Steel is an alloy steel made by adding a small amount of tungsten and chromium to White Steel. Due to its increased resilience and resistance to abrasion, Blue Steel is said to maintain its sharpness longer compared to White Steel.
What is the maintenance method for Blue Steel #2?
For maintaining Blue Steel #2 and other carbon steel knives, it's crucial to prevent rust formation. After use, always apply a rust-preventive oil to the blade. It's recommended to use non-drying oils such as camellia oil or olive oil. Additionally, applying beeswax or similar lubricant between the spring and washer can enhance the smoothness of blade opening and closing.
Japanese Knife Materials
In the realm of Japanese knives, the choice of material plays a crucial role in performance and maintenance. This guide delves into the nuances of carbon and stainless steel, including popular variants like White Steel #2 and Blue Steel #2, and newer innovations like ZDP189 and Ginsan.
