• White Steel #2 (Honyaki -Aburayaki)

    • Experience the exceptional sharpness and craftsmanship of the White Steel #2 Honyaki Aburayaki Knife. This handmade Japanese knife, crafted by skilled artisans, represents the pinnacle of traditional Japanese knife-making.

White Steel #2 (Honyaki-Aburayaki) Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

    Saya (Sheath) 

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

     After services 
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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
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Aburayaki

While still hard, Honyaki (Aburayaki) knives are slightly softer than Honyaki (Mizuyaki) knives. The hamon (burning edge pattern) on Honyaki (Aburayaki) knives is particularly beautiful, appealing to collectors. The hamon is more pronounced on Honyaki (Aburayaki) knives compared to Honyaki (Mizuyaki) knives.

Mizuyaki vs Aburayaki
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What is White Steel #2?

White Steel #2 is the purest of all blade materials. With few impurities, it is a material that has the basic requirements for making a good knife.
If a skilled craftsman can properly forge and heat treat it, it will make a knife that is sharp and easy to sharpen.

White Steel #2 vs Blue Steel #2

FAQ About White Steel #2

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What are the characteristics of White Steel #2?

White Steel #2 is a representative high-grade steel commonly used in Japanese kitchen knives. While it requires skill to work with and is often handled by seasoned craftsmen, it offers exceptional sharpness and a moderate level of resilience, ensuring prolonged sharpness. Additionally, it is easy to sharpen, allowing craftsmen to create high-quality knives with ease.

Which is easier to sharpen, White Steel or Blue Steel?

White Steel is easier to sharpen, requiring less time for each sharpening session and maintaining optimal sharpness more easily after each sharpening. On the other hand, Blue Steel, while offering better edge retention, contains elements that contribute to prolonged sharpness, making it more challenging to sharpen.

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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

  • The joy of holding not just a tool, but a piece infused with the soul of the artisan.

  • This knife is more than a simple tool. It holds the spirit of the craftsman, carefully instilled with every step—hammering the steel, shaping the form, and honing the blade. Throughout this process, the artisan pours their heart into it, imagining the moment their work reaches the hands of its user. When you hold it, I hope you feel something beyond just a tool. This is not mere mechanical work; it’s a piece crafted with deep care and dedication.
Sakai Traditional Craftsmen Collection