White Steel #2 (Honyaki-Aburayaki)

  • Quietly refined. Unshakably loyal.

    Forged from ultra-pure White Steel #2 and gently tempered through oil quenching, this Honyaki knife blends the sharpness of tradition with a touch of resilience.

    It cuts without fanfare—only with purpose.
    Every slice reflects the purity of the steel, the instinct of the craftsman, and the discipline of the chef who holds it.
    Built for those who seek not just performance, but a lifelong companion in the kitchen.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.

Made-to-order Japanese knives

Global Delivery from Sakai

Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.

Global Delivery from Sakai

White Steel #2 (Honyaki -Aburayaki) — Stability, Purity, and Everyday Trust

  • This is not just a knife — it is a commitment.

    White Steel #2 (Shirogami #2) is a high-purity carbon steel with minimal alloying elements. In Honyaki construction, the blade is made from a single piece of steel and heat-treated traditionally; the oil quench (Aburayaki) is chosen to achieve performance with greater process stability and consistency than water quenching.

  • What White Steel #2 Brings

    Because it has very few added alloys, White Steel #2 can take an extremely fine edge and is easier to sharpen than many highly alloyed stainless steels—while requiring attentive care against rust.

  • Why Honyaki -Aburayaki (Oil Quenching)

    Oil quenching cools the blade more gradually than water, which helps reduce the risk of cracking and improves repeatability in production—key reasons master smiths may select it for mono-steel Honyaki. It aims for durable, dependable hardness with fewer catastrophic failures than water quenching.

  • The Sharpening Experience

    White Steel #2 responds cleanly on whetstones. With appropriate angles and a calm stroke, you can feel the edge refine and raise sharpness efficiently; compared with high-carbide stainless steels, less aggressive abrasives are often sufficient. (Routine care against rust is essential.)

  • How It Performs

    In use, the blade rewards steady technique with precise, low-effort cuts that preserve texture in fish, vegetables, and meat. The control feels deliberate rather than forceful—an everyday confidence that suits professional kitchens and serious home cooks alike.

  • Who Should Choose This Knife

    • Cooks who value mono-steel tradition and stable, reliable heat-treat.
    • Users who enjoy sharpening and routine maintenance.
    • Professionals seeking a high-precision tool that tracks their technique closely.

  • Who Should Consider Other Options

    • Users who want low-maintenance knives (consider stainless or laminated constructions).
    • For heavy, rough tasks — such as working with bones or hard materials — consider a more rugged option.

  • White Steel #2. Honyaki -Aburayaki

    More than sharpness—a blade that returns exactly what you put into it, day after day.

FAQ About White Steel #2 (Honyaki -Aburayaki)

Knife_forging_process

White Steel #2 (Shirogami No.2) is a high-purity carbon steel, admired for its exceptional sharpness and smooth sharpening feel.

In the Aburayaki (oil quenching) process, the blade is quenched in heated oil instead of water—

a method that improves stability, wear resistance, and structural integrity, while still delivering excellent sharpness.

This creates a blade that is more forgiving than Mizuyaki, yet still honors the spirit of traditional Japanese knife-making.

This blade is ideal for:

  • Professional chefs who value lasting sharpness with reliable durability
  • Sharpening enthusiasts who enjoy refining their edge
  • Users seeking a more stable alternative to water-quenched Honyaki

It’s a great fit for those who respect their tools and are willing to care for them properly.

  • High hardness and strong edge retention
  • Smooth and responsive sharpening feel
  • Slightly more durable and forgiving than water-quenched Honyaki
  • Not stainless — requires careful drying and oiling after use

Advantages
✓ Extremely sharp cutting edge
✓ Excellent for precision work
✓ Easier to maintain than Mizuyaki
✓ Resharpens beautifully

Disadvantages
✗ Prone to rust if not cared for
✗ Sensitive to moisture, acid, and neglect

  • Rinse immediately after use, avoiding prolonged exposure to moisture or food acids
  • Wipe completely dry with a soft cloth
  • Apply a light coat of oil (e.g. camellia oil) after cleaning
  • Store in a dry, well-ventilated area

Proper care turns this blade into a long-term companion—one that sharpens your skill as much as your food.

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.

The Current State of Honyaki Knives

Mizuyaki vs Aburayaki

At the heart of every Honyaki knife lies a choice — Mizuyaki or Aburayaki.
Two paths that define the blade’s character, performance, and beauty.
Step into the world of true craftsmanship and discover what sets them apart.

Mizuyaki vs Aburayaki

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.

Japanese Knife Materials

The Origin of Craftsmanship

  • Why is it that honyaki knives are hardened using the aburayaki technique?

    For us artisans who have dedicated our lives to the art of blade-making, utilizing the aburayaki method for honyaki knives is more than just a technical choice. It is a culmination of wisdom and knowledge passed down from our predecessors, and a moment where we imbue our spirit into each knife.

  • The allure of oil quenching lies in its precision. The hardening process is akin to a long journey, where every delicate adjustment of the flame determines the ultimate beauty and performance of the blade. By oil-quenching White Steel #2, we achieve a level of hardness that gives the knife a seemingly alive sharpness. The moment the blade is quenched in oil, the steel transforms both in hardness and elegance, reaching its true potential.

  • The knife born from this process is not merely a tool. Once it reaches the hands of its user, it becomes a partner, standing alongside chefs as they create culinary masterpieces over the years. Each time a knife is used, we craftsmen are reminded of the flames we witnessed and the dancing steel within them.

  • Aburayaki is a traditional technique and a cherished cultural heritage that we must ensure is passed down to future generations. It’s something crafted with care and passion, honed over time, not achieved overnight. I hope that encountering a White Steel #2 honyaki knife adds a new dimension to your cooking experience.
Sakai Traditional Craftsmen Collection

A single knife can change a life

  • Forged entirely by hand in Sakai, Japan, this blade carries the legacy of traditional Japanese sword-making, elevated by generations of craftsmanship, discipline, and pride.
    With its unmatched sharpness, breathtaking beauty, and the spirit of absolute dedication, the Honyaki is more than a tool — it is the soul of the chef, a lifelong partner in the pursuit of mastery, trusted by professionals around the world.