• White Steel #2 (Honyaki -Mizuyaki)

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

  • Why Honyaki-Mizuyaki Knives Are So Expensive

  • Understanding why Honyaki-Mizuyaki knives are so expensive involves appreciating the complexity of the manufacturing process and the limited production volume. Here’s why the price is justified:

  • When making a specific type of Yanagiba knife,initially, 10 blades are forged, but3 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.

  • Moreover, the inability to mass-produce these knives contributes to their high cost. Honyaki-Mizuyaki requires specialized skills, and only a limited number of craftsmen possess this expertise. Due to reliance on meticulous handwork by each craftsman, production volumes are restricted, increasing their rarity and value.

  • As a result, Honyaki-Mizuyaki knives represent the pinnacle of craftsmanship and quality, commanding a high price. Understanding this context and experiencing the knife firsthand will reveal that its quality justifies the cost.

White Steel #2 (Honyaki-Mizuyaki) 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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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.

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