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.

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

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.

Sharpening and Maintaining the Honyaki — Mastering the Ultimate Japanese Blade

  • The Challenge of Perfection

    A Honyaki knife is the pinnacle of Japanese cutlery—razor-sharp, exquisitely balanced, and forged from a single piece of high-carbon steel. But such brilliance comes with a challenge: sharpening and maintaining it demands absolute precision.

  • Why Sharpening Honyaki Is Different

    The extreme hardness from its meticulous quenching process makes the edge both incredibly sharp and dangerously brittle. One wrong angle, one extra stroke, and the blade can chip or lose its geometry. For most beginners, self-sharpening is risky—learning under a master or trusting a professional is the safest path.

  • Choosing the Right Stones

    • Use only high-quality synthetic whetstones kept perfectly flat
    • Coarse stones only for major repairs—focus on medium and finishing stones
    • Natural stones are beautiful but unpredictable; approach them only with advanced skill

  • Maintenance Essentials

    1. Dry Immediately – Prevent rust by wiping completely after washing, and protect with camellia oil if possible.
    2. Avoid Hard Ingredients – No bones, frozen foods, or hard squash; use a different knife.
    3. Store Safely – Keep in a dry, dedicated place—never loose in a drawer.
    4. Polish Regularly – Ultra-fine polishing preserves both performance and appearance.
    5. Mirror Finish = High Maintenance – Stunning to look at, but every scratch will show.

  • The Reward

    Treat a Honyaki with patience and respect, and it will reward you for decades—becoming not just a knife, but a partner in your craft, delivering flawless slices every time.

FAQ About White Steel #2 (Honyaki – Aburayaki)

Knife_forging_process

Q1. What is White Steel #2 (Aburayaki)?

White Steel #2, or Shirogami No.2, is a high-purity carbon steel celebrated for its unmatched sharpness and smooth sharpening feel. In the Aburayaki process, the blade is quenched in heated oil rather than water. This method enhances stability, wear resistance, and structural integrity, while still preserving the steel’s exceptional sharpness. The result is a blade more forgiving than Mizuyaki (water-quenching), yet one that still embodies the spirit of traditional Japanese craftsmanship.

Q2. Who should choose knives made from White Steel #2 (Aburayaki)?

Aburayaki knives are well-suited for professionals who need lasting sharpness with dependable durability, sharpening enthusiasts who enjoy refining their edge, and users seeking a more stable alternative to water-quenched Honyaki. They are ideal for those who respect their tools and are willing to maintain them properly.

Q3. What are the key characteristics?

White Steel #2 (Aburayaki) offers high hardness and strong edge retention, paired with a smooth and responsive sharpening feel. It is slightly more durable and forgiving than Mizuyaki blades, though still requires attentive care. Since it is not stainless steel, the blade must be thoroughly dried and oiled after use.

Q4. What are the pros and cons?

The advantages include an extremely sharp edge, precision performance, easier maintenance compared to Mizuyaki, and the ability to resharpen beautifully. The disadvantages are susceptibility to rust, sensitivity to moisture and acids, and the need for regular upkeep. With proper care, however, its benefits far outweigh its challenges.

Q5. How can I maintain it for long-term use?

To ensure longevity, rinse the knife immediately after use and avoid prolonged contact with moisture or acidic foods. Wipe it completely dry with a soft cloth, apply a thin coat of camellia oil or another protective oil, and store it in a dry, ventilated place. With these practices, an Aburayaki blade will not only last for decades but also deepen in character, rewarding the care you give it.

Q6. How is Aburayaki different from Mizuyaki?

The key difference lies in quenching. Mizuyaki uses water, which produces a blade of extreme sharpness but also high fragility, with a greater risk of warping or cracking during heat treatment. Aburayaki, by contrast, uses oil, which offers more stability, slightly greater toughness, and easier maintenance while still delivering excellent sharpness. In short, Mizuyaki is the ultimate test of a craftsman’s skill and yields unmatched purity, while Aburayaki provides a more balanced, reliable alternative.

The Current State of Honyaki Knives

Honyaki knives, forged one by one by master blacksmiths, are among the most prized and expensive Japanese blades. As global interest in fine cooking grows, these knives are drawing increasing attention from enthusiasts seeking authentic Japanese cuisine and precision in every cut.

The Current State of Honyaki Knives

Mizuyaki vs Aburayaki

At the core of every Honyaki knife is a choice: Mizuyaki or Aburayaki. These two methods shape the blade’s character, performance, and beauty in distinct ways. Explore the world of true craftsmanship and see what sets them apart.

Mizuyaki vs Aburayaki

Japanese Knife Materials

The steel behind a Japanese knife defines its sharpness, durability, and care. From traditional carbon steels like White #2 and Blue #2 to modern innovations such as Ginsan and ZDP189, each material offers its own balance of performance and maintenance. This guide explores how these choices shape the knives we use today.

Japanese Knife Materials

The Soul of Craftsmanship

  • The Art of Aburayaki — Refining the Character of Honyaki

    For artisans devoted to traditional blade-making, the aburayaki (oil-quenching) method used for Honyaki knives is more than a technical process. It reflects generations of accumulated experience, careful judgment, and respect for the steel itself.

    The precision of oil quenching lies in control. During heat treatment, even slight differences in temperature and timing influence the blade’s final hardness, toughness, and cutting feel.

    By oil-quenching White Steel #2, craftsmen aim to create a blade that balances sharpness with stability — allowing the knife to develop a refined edge while reducing some of the stress associated with water quenching.

    The knife created through this process becomes more than a cutting tool. In the hands of a chef, it develops character through years of use, sharpening, and care.

    For craftsmen, Aburayaki is not simply a traditional technique, but an important part of Japanese knife-making culture that continues through patience, discipline, and experience.

    My hope is that when you use a White Steel #2 Honyaki knife, you can feel not only its cutting performance, but also the craftsmanship and tradition carried within it.
Sakai Traditional Craftsmen Collection

A Single Knife Can Change the Way You Cook

  • Forged entirely by hand in Sakai, Japan, this blade carries forward the tradition of Japanese sword-making through generations of craftsmanship, discipline, and experience.

    Known for its exceptional sharpness, refined balance, and demanding craftsmanship, a Honyaki knife is more than a cutting tool. Over years of use, sharpening, and care, it becomes a trusted companion for chefs and serious cooks pursuing greater precision in their craft.