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

    KIREAJI's Three Promises to You

    • 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) .

    Why Many Product Photos Show Only the Blade

    At KIREAJI, every knife is Made to Order.
    That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

    Made to Order Japanese Knives

    Global Delivery from Sakai

    Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
    At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

    Global Delivery from Sakai

    White Steel #2 (Honyaki -Mizuyaki)

    • 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.

    FAQ About White Steel #2 (Honyaki -Mizuyaki)

    Knife_forging_process

    01. What is White Steel #2 (Mizuyaki)?

    White Steel #2, also known as Shirogami No.2, is a high-purity carbon steel that contains virtually no alloying elements.

    When hardened using the traditional Japanese Mizuyaki (water quenching) method, it reaches its full potential—extreme sharpness, clarity, and performance.

    It’s most often used in Honyaki knives, which are forged from a single piece of steel. These knives are not just cutting tools—they are the pinnacle of Japanese craftsmanship, trusted by professionals who value precision and depth.

    02. Why are White Steel #2 (Mizuyaki) knives so expensive?

    Because perfection allows no second chances.

    Mizuyaki quenching is a one-shot process: if the temperature, timing, or technique is even slightly off, the blade can warp, crack, or fail entirely.

    Add to this the time, skill, and focus required to produce even one finished knife—and you have a product that is not just a tool, but a rare work of functional art.

    The price reflects the risk, craftsmanship, and soul that go into each piece.

    03. Are they easy or difficult to sharpen?

    In short: the steel is easy to read, but hard to master.

    Easier, because:

    • White Steel #2 is uniform and responsive.
    • With no soft outer layer, the blade surface stays even and clean.
    • A well-forged Honyaki forms a clear burr (kaeri), giving excellent feedback.

    Challenging, because:

    • The blade is extremely hard and physically demanding to sharpen.
    • Minor mistakes—too much pressure, incorrect angle—can cause chips or even permanent damage.
    • Overheating during sharpening risks softening the edge.
    • Choosing the right whetstone is essential:
      Too soft, it wears too quickly.
      Too hard, and it may not bite into the steel.

    This knife rewards patience and precision—and teaches both.

    04. Is White Steel #2 prone to rust?

    Yes. It is not stainless, but pure carbon steel.
    That means it reacts quickly to moisture, acid, and air.

    To prevent rust:

    • Wash and dry the knife thoroughly after each use.
    • Regularly apply camellia oil or another rust-preventive oil.
    • Store in a dry place with airflow.

    With proper care, the blade will age beautifully—and serve for decades.

    05. What are the key benefits of White Steel #2 (Mizuyaki)?

    • Uncompromising sharpness with proper maintenance
    • Surgically clean cuts, perfect for sashimi, kaiseki, and delicate ingredients
    • Highly responsive sharpening experience for those who value the craft
    • A knife that evolves with you, gaining depth and character over time
    • More than a tool—it’s a mirror of your skill and mindset

    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

    Mizuyaki vs Aburayaki

    At the heart of every Honyaki knife lies a choice — Mizuyaki or Aburayaki.
    Two paths that define the blade’s character, performance, and beauty.
    Step into the world of true craftsmanship and discover what sets them apart.

    Mizuyaki vs Aburayaki

    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

    • 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.
    Sakai Traditional Craftsmen Collection