• Holding a Philosophy in Your Hands

    “This isn’t just a knife. It’s a philosophy.”
    When a Japanese chef says this, they’re often referring to the Honyaki knife forged with White Steel #2.

  • Listening to the Steel — What Is White Steel #2 (Water Quenched)?

    A White Steel #2 Honyaki knife, water-quenched and masterfully crafted in Japan, is not just a tool.
    It is the embodiment of technique, spirit, and aesthetic philosophy, created to serve chefs who are serious about their craft.Made from ultra-pure carbon steel, White Steel #2 contains almost no alloying elements. This steel is then treated with the traditional Japanese method of water quenching, pushing its hardness and sharpness to their absolute limits.

    But there’s a catch: if the craftsman slips even slightly, the blade will warp, crack, or fail. That’s why every Honyaki knife is completely unique, a once-in-a-lifetime creation.

  • Sharpening Yourself As You Sharpen the Blade

    ■ Sharpening Yourself As You Sharpen the Blade
    The beauty of a Honyaki knife is not just how it cuts—it’s in how it teaches you to cut.
    Its true value emerges not in action, but in the intimate ritual of sharpening.

    Surprisingly Responsive—Sharpening with Joy

    • The steel is uniform and consistent, making the response during sharpening smooth and intuitive.
    • Without a softer outer layer (jigane), the sharpening surface remains even and visually clean.
    • A well-quenched Honyaki forms a clear burr (kaeri), giving immediate feedback on your progress.

    Some say: “The knife teaches you where you are.”
    That’s not just poetic—it’s true.

    But Not for the Faint of Heart

    • The blade is very hard, which makes it physically demanding to sharpen.
    • Minor mistakes—incorrect angle, too much pressure—can cause chipping or irreversible damage.
    • Overheating risks “softening” the steel, so you must sharpen slowly, with ample water and control.

    Choosing the right whetstone is also key.
    Too soft, and it wears down too fast.
    Too hard, and it won’t bite into the steel.
    This knife demands your focus—and rewards your patience.

  • How It Transforms Your Food

    The edge of this knife is not just sharp—it’s surgically precise.
    The blade glides through food, preserving fibers and revealing the ingredient’s inner structure.
    Especially in fish and vegetables, you’ll see glassy-smooth surfaces that reflect light and capture freshness.

    This isn’t just cutting. It’s revealing the truth of your ingredients.

  • Why It’s Quietly Spreading Worldwide

    More and more top chefs in Europe and North America are turning to Honyaki knives.
    Why? Because they’re not just looking for efficiency—they’re looking for silence, purity, and depth in their cuisine.

    Once you experience this level of connection between blade, hand, and food,
    you’ll never want to go back to ordinary knives.

  • The Price Reflects Its True Worth

    Let’s be honest: Honyaki knives are expensive.
    The water-quenching process is extremely difficult, and each knife is individually forged and hand-finished.

    But if you're seeking a lifelong companion, a blade that grows with your skills and mirrors your dedication,
    no other knife comes close.

    • You’re not just buying steel—you’re buying the time, risk, and soul of a craftsman.
    • You’re not buying a product—you’re starting a relationship.
    • You’re not collecting tools—you’re defining your identity as a chef.
  • Final Thoughts: The Aesthetics of Honing Yourself

    If you’re just looking for a “sharp knife,” this may not be for you.
    But if you’re seeking depth, honesty, and mastery in your cooking journey,
    White Steel #2 Honyaki may be the most important investment you ever make.

    This knife doesn’t forgive shortcuts—but it will reward your devotion.
    And once it becomes part of your hand, your cooking will carry new presence, precision, and pride.

    White Steel #2. Water-quenched. Honyaki.
    Not just a knife—a blade that reflects your philosophy.

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

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

  • Mizuyaki, or water quenching, is the boldest and most intense heat-treatment method used in traditional Japanese knife making. It’s a technique that brings out the maximum hardness of steel, pushing the blade to its full potential—but not without risk.

  • What Is Mizuyaki?

    The process involves heating the blade to high temperatures and then plunging it into water to cool it rapidly and dramatically. This intense cooling causes the steel to transform into martensite, an exceptionally hard crystalline structure.

  • The Source of Extreme Sharpness

    This transformation gives the blade unmatched hardness—ideal for achieving the razor-like edge required in Japanese culinary knives. For carbon steels, which are highly sensitive to cooling rates due to the mass effect, Mizuyaki is often essential to obtain the desired hardness.

  • The Challenge Behind the Brilliance

    However, this technique comes with a serious challenge. The rapid cooling creates extreme thermal stress inside the steel, increasing the risk of warping or cracking. The more complex the shape or the larger the mass of the blade, the higher the risk of structural failure.

  • 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.

FAQ About White Steel #2 (Honyaki -Mizuyaki)

Knife_forging_process

White Steel #2 (Mizuyaki) refers to a high-purity carbon steel, known as Shirogami No.2, that has been hardened using the traditional Mizuyaki (water quenching) method.

It is commonly used in Honyaki knives, which are forged from a single piece of steel. These knives are valued for their razor-sharp edge, clean aesthetic, and precise performance in professional kitchens.

The Mizuyaki process is extremely difficult and allows no margin for error—if it fails, the entire blade is scrapped.
This, combined with the high skill level and time required, makes these knives not only functional tools but also artworks of craftsmanship.
Their price reflects the risk, labor, and artisan expertise involved in their creation.

It depends—and that’s what makes them fascinating.

  • Easier in some ways:
    Because the steel is uniform and pure, the blade responds smoothly to sharpening. There is no softer outer layer (like in san-mai construction), so the sharpening surface stays even and clean.
    A well-quenched Honyaki also forms a clear burr (kaeri), giving clear feedback on your sharpening progress.
  • Harder in others:
    The blade is extremely hard, so it takes more physical effort and time to sharpen.
    Minor mistakes—too much pressure or the wrong angle—can cause chipping or overheating.
    And choosing the right whetstone is crucial:
    Too soft, and it will deform quickly;
    Too hard, and it may not bite into the steel at all.

Yes. White Steel #2 is a pure carbon steel, not stainless.
This means it is highly reactive to water, acids, and moisture.
To prevent rust, it must be washed and thoroughly dried after each use.
Applying camellia oil or other rust-preventive oils regularly is also highly recommended.

  • Extremely sharp edge that holds well with proper maintenance
  • Beautiful, clean cuts—ideal for sashimi, kaiseki, or precision work
  • Responds well to skilled sharpening, giving users the joy of a “living blade”
  • A knife that evolves with time, becoming a personal tool with character and depth
  • A true companion for professionals who appreciate tools that teach and reward dedication

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
japanese_knife_made_in_Sakai

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
  • Quiet Passion Forged in Steel — What White Steel #2 (Mizuyaki) Means to Me

    A good blade doesn’t need to speak. It speaks through use.”

    People sometimes look puzzled when I say that.
    But for us craftspeople, White Steel #2 (Mizuyaki) is a steel that speaks without words.Made of nothing more than iron and carbon, it is deceptively simple.
    No alloys to hide behind. It’s a steel that leaves no room for shortcuts.
    Because it’s pure, it’s delicate. Because it’s delicate, it can be incredibly sharp.

    Mizuyaki, or water quenching, is a traditional heat-treatment method. We heat the steel to the perfect temperature and quench it in water—all in a single, decisive moment.
    It’s a one-shot deal.
    Get it right, and the blade sings a clean, quiet note as it hardens. Get it wrong, and it cracks.
    Still, we do it—because when it works, something truly alive is born in that steel.

  • Chefs often tell me,

    “This knife doesn’t cut—it pulls the food in.”

    That sensation is no accident. It comes from the purity of the steel, the precision of the quench, and the rhythm of the sharpener’s hands all coming into harmony.

    Of course, it’s not an easy knife to care for.
    It rusts easily. It chips. It can be temperamental.
    But if you take care of it, it rewards you like no other.

  • Sometimes when I’m sharpening, I feel a little burr—the kaeri—brush against my finger.

    “Ah, I got it today,” I think.
    That’s how I know: the steel is speaking back.

    Our job as craftsmen is not just to make knives.
    It’s to build a bridge between the chef and the blade, so that the steel can speak—and be heard.

    White Steel #2, quenched in water, carries everything needed to make that conversation possible.
    That’s why I believe in it.
    And that’s why I continue to forge it.