Wiki-Mizuyaki

One of the quenching methods for Japanese kitchen knives, which uses water to cool down the heated blade. In contrast to "ABURAYAKI" where oil is used, this method rapidly lowers the temperature of the metal. It often causes distortion or cracking due to the drastic temperature change, which tests the skill of the craftsman, but results in a tightly compressed and hard metal.

Related websites
Blue Steel#2 (Honyaki- Mizuyaki) – KIREAJI
White Steel#2 (Honyaki- Mizuyaki) – KIREAJI
The World of Honyaki Knives: Discover the Differences Between Mizuyaki and Aburayaki – KIREAJI