White Steel#2 (Honyaki-Aburayaki) Japanese Knife Collection
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White Steel#2 (Honyaki-Aburayaki) Yanagiba 300mm-Mirror Polished(both sides)
Regular price $1,500.00 CADRegular priceUnit price per$1,500.00 CADSale price $1,500.00 CAD -
White Steel#2 (Honyaki-Aburayaki) Kamausuba 225mm-Mirror Polished(one side)
Regular price $852.00 CADRegular priceUnit price per$380.00 CADSale price $852.00 CAD
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.
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.
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.
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.
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.
