• Honyaki

  • Handcrafted traditional Japanese knives with differential hardening require high quality and skilled craftsmanship. We aim to commend the expertise and dedication of Sakai's craftsmen, offering our customers the finest quality through their creations. We believe in allowing our customers to experience the value of these knives firsthand and trust they will be cherished for years to come.

  • The Masterpiece of Traditional Craftsmanship: Honyaki Knives-A Fusion of Samurai Sword Techniques and Artisanal Skill

  • Honyaki knives are the culmination of traditional techniques passed down through generations, rooted in the craftsmanship of samurai sword-making. The creation of these knives involves three critical steps: forging, clay coating, and quenching. Each of these steps is essential in determining the knife's exceptional performance.

  • Forging: Shaping and Strengthening the Steel

    The process begins with forging, where the steel is heated to a high temperature and hammered into shape using a power hammer. This step increases the steel's density, resulting in a knife with enhanced strength and durability.

  • Clay Coating: Balancing Hardness and Flexibility

    Next comes clay coating, a process that is crucial for achieving the perfect balance between hardness and flexibility. The blade is coated with a secret blend of clay and whetstone powder, carefully applied by the craftsman. Thicker layers are applied from the center to the spine of the knife to ensure flexibility, while thinner layers are applied to the edge to enhance hardness. This precise technique is what determines the knife's overall quality.

  • Quenching: Breathing Life into the Steel

    The final step is quenching. The steel is heated to around 800 degrees Celsius and then rapidly cooled to bring out its hardness. This is the moment when the soul of the blade is forged.The artisans monitor the steel's color to ensure it reaches the ideal temperature of 800 degrees Celsius, a meticulous process that defines the knife's sharpness and durability.

  • The thicker clay-coated areas cool slowly, preserving the knife's flexibility, while the thinner areas cool quickly, achieving maximum hardness.

  • The Ultimate Knife: A Perfect Balance of Hardness and Flexibility

    A knife is often thought to perform better the harder it is, but excessive hardness can lead to brittleness. That’s why a delicate balance between hardness and flexibility is crucial. Hon-yaki knives represent the pinnacle of this pursuit, offering unparalleled sharpness and lasting durability. By owning one of these knives, you gain a tool that embodies both exquisite cutting performance and long-lasting resilience.

Honyaki Knife Collection

Super Steel (Honyaki)

Crafted by craftsmen in Sakai City, these knives are favored by chefs for their exceptional quality and craftsmanship.

Super Steel (Honyaki)

Ginsan (Honyaki)

The Ginsan (Honyaki) collection is renowned for its rust resistance and sharpness. These knives are easy to clean, durable, and crafted using traditional methods. The collection is forged by Shogo Yamatsuka.

Ginsan (Honyaki)
Blue Steel#2 (Honyaki-Mizuyaki) Yanagiba 270mm -Mirror Polished(both sides)

Blue Steel #2 (Honyaki -Mizuyaki)

There are only a few artisans in Sakai, or even nationwide, who can make Honyaki (Mizuyaki) knives. This collection consists of extremely rare Japanese knives forged 40-50 years ago by Yuzan, the father of Shogo Yamatsuka. They are rarely seen on the market.

Blue Steel #2 (Honyaki -Mizuyaki)
White Steel#2 (Honyaki-Mizuyaki) Yanagiba 360mm-Mirror Polished(both sides)

White Steel #2 (Honyaki -Mizuyaki)

There are only a few artisans in Sakai, or even nationwide, who can make Honyaki (Mizuyaki) knives. This collection consists of extremely rare Japanese knives forged 40-50 years ago by Yuzan, the father of Shogo Yamatsuka. They are rarely seen on the market.

White Steel #2 (Honyaki -Mizuyaki)

White Steel #2 (Honyaki -Aburayaki)

Honyaki (Aburayaki) knives are made using an oil-quenching process during the hardening stage. Compared to water-quenching, the oil-quenching process is slower, resulting in a relatively more flexible blade.

White Steel #2 (Honyaki -Aburayaki)

  • The Excellence of Honyaki Knives: Two Key Reasons

  • The outstanding performance of Honyaki knives can be attributed to two major reasons: the absence of forge welding and the lack of carbon concentration changes. Here’s a detailed explanation of each reason.

  • 1. Absence of Forge Welding

    Honyaki knives are crafted without the forge welding process, allowing for production at a relatively low temperature of approximately 800 degrees Celsius. In contrast, Awase requires a high temperature of 1100 to 1200 degrees Celsius for the welding process, which bonds soft iron and steel together. At these high temperatures, the steel particles can coarsen, leading to instability in the blade's internal structure. However, with Honyaki, the lower temperature treatment prevents particle coarsening and stabilizes the blade's internal structure, resulting in improved quality and more consistent cutting performance.

  • 2. Lack of Carbon Concentration Changes

    In composite steel knives, carbon concentration can shift during heat treatment between high-carbon and low-carbon areas. This can alter the steel's original carbon content, potentially diminishing the blade’s sharpness. In contrast, Honyaki knives use a single piece of steel, ensuring no carbon concentration changes and preserving the blade's original sharpness. This results in superior cutting performance and lasting durability.

  • Honyaki knives offer unparalleled quality and performance, making them treasured tools that are cherished for years to come. Their unique craftsmanship ensures they provide superior cutting performance and lasting durability, setting them apart from ordinary knives.

  • We honor the exceptional skill and dedication of Sakai’s craftsmen by striving to deliver the highest quality products created by their hands. We believe you will experience the true value of these knives and that they will become a cherished part of your kitchen for years to come.

  • Beyond a Knife - A Legacy in Your Hands

  • A KIREAJI Honyaki knife is more than a tool; it's a bridge between centuries of tradition and your kitchen. It represents countless hours of dedication, generations of knowledge, and an unwavering commitment to perfection.

  • When you choose a Honyaki knife, you're not just buying a cutting instrument - you're becoming part of an unbroken chain of excellence that stretches back to the age of samurai.

  • Every KIREAJI Honyaki knife carries with it the pride and passion of Sakai's finest craftsmen. We believe that when you experience the transcendent quality of these blades - the way they move through ingredients with unprecedented grace and precision - you'll understand why they're not just purchased, but treasured for generations.

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  • The Origins and Tradition of Honyaki

    The history ofHonyaki knivesdates back to theblade-making techniques used by samuraiin Japan. This traditional craftsmanship has been passed down for centuries, and its influence is still evident in today’s Honyaki knives. InSakai City, known as the birthplace of Japanese knives, craftsmen have honed their skills and knowledge over generations, meticulously forging single pieces of steel into knives withunparalleled sharpness and durability.

  • The Benefits of Honyaki Knives

    The greatest advantage of Honyaki knives is their exceptional sharpness. This is particularly evident when slicing sashimi, where the knife’s performance allows for smooth, clean cuts that enhance both the flavor and presentation of the dish. Additionally, Honyaki knives are highly durable, with their superior hardness allowing them to maintain their sharpness over a long period.

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    The Art of Honyaki Knives: Mastery in Steel

    The article discusses the allure and cost of Honyaki knives, highlighting their rarity, exceptional sharpness, and the labor-intensive process required to make them, which justifies their high price, ranging from 100,000 to 300,000 yen. Despite the cost, their quality makes them sought-after by culinary professionals.

    The Art of Honyaki Knives: Mastery in Steel 
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    Exploring Rust-Resistant Honyaki Knives: A Blend of Tradition and Innovation

    While not completely rustproof, their durability and ease of maintenance have made these knives popular with chefs. The evolution from traditional steels to innovative materials such as Super Steel, ZDP189, and Ginsan has increased rust resistance. This development is a great relief for craftsmen and provides a fusion of traditional craftsmanship with modern technology.

    Rust-Resistant Honyaki 

  • To Those Considering a Honyaki Knife

  • If you’re even slightly considering purchasing a Honyaki knife, it’s highly advisable to make your decision as soon as possible. The reason is straightforward: the number of artisans capable of crafting Honyaki knives is extremely limited.

  • White_Steel_2_Honyaki-Aburayaki_Yanagiba_300mm-Mirror_Polished_both_sides

    The number of skilled blacksmiths who can pass their craft to the next generation is decreasing, and Honyaki knives are expected to become increasingly difficult to obtain in the future. If you wait, you might find that your desired knife is no longer available. Thus, if you have any interest, it’s best to secure one now.

  • Additionally, prices are expected to rise further. Honyaki knives are high-value items made with meticulous care by skilled artisans, and their rarity and high quality mean that prices will only go up. Buying now ensures that you won’t face higher costs later.

  • Owning a Honyaki knife provides an unmatched sense of superiority. Every use reaffirms that you have a blade crafted with genuine artisanal skill, adding an extra layer of confidence and pleasure to your cooking.

  • Beyond the prestige, the performance of a Honyaki knife is exceptional. Its sharpness is unparalleled, durability is high, and the overall experience is top-notch. It will make your daily cooking not just easier but also more enjoyable.

  • If you’ve never experienced a Honyaki knife, now is the perfect time to consider one. Securing it early will allow you to fully appreciate its value and benefits.

FAQ About Honyaki

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What is Honyaki?

Honyaki is a traditional method of making Japanese knives:

  • Honyaki knives are crafted by forging a single block of steel, representing the pinnacle of traditional Japanese knife-making techniques.
  • Like the Japanese sword, Honyaki knives are characterized by their beautiful wave patterns, achieved through a similar tempering process.

What are the advantages of Honyaki knives?

The benefits of Honyaki knives include:

High hardness and sharp cutting edge:

  • Honyaki knives are forged from a single block of steel, resulting in a blade with high hardness.
  • This contributes to an exceptionally sharp cutting edge.

Suitable for Japanese cuisine:

  • The characteristics of Honyaki knives are ideal for chefs specializing in Japanese cuisine.
  • They offer optimal sharpness and performance for preparing Japanese dishes.

Craftsmanship condensed into a masterpiece:

  • The manufacturing of Honyaki knives requires highly advanced skills.
  • These knives are like works of art, embodying the years of experience and craftsmanship of the artisans.

In essence, the advantages of Honyaki knives lie in their high hardness and sharpness, suitability for Japanese cuisine, and the condensed craftsmanship of artisans.

What is the difference between Honyaki knives and Kasumi(Awase) knives?

The differences between Honyaki and Kasumi knives are as follows:

Blade Structure:

  • Honyaki knives are made by forging a single block of steel.
  • Kasumi knives have a two-layer structure, with a hard steel edge and a softer iron backing.

Sharpness and Durability:

  • Honyaki knives, being fully hardened, offer extremely sharp edges and excellent edge retention.
  • Kasumi knives are sharp but do not retain their edge as long as Honyaki knives.

Appearance:

  • Honyaki knives are characterized by a beautiful wave pattern similar to that of Japanese swords.
  • Kasumi knives lack this wave pattern and have a more uniformly smooth surface.

Price:

  • Honyaki knives are very expensive due to the complex and time-consuming manufacturing process.
  • Kasumi knives are more affordable compared to Honyaki knives.

Why are knives subjected to hardening?

Hardening, which involves heating the steel of a knife and then rapidly cooling it, significantly enhances the knife's hardness and durability. This process is a crucial step in the manufacturing process as it dramatically improves the performance of the knife.

  • Be Cautious with Inexpensive Knives

  • Buying a cheap knife may mean that the steel used is of low quality. Low-quality steel tends to lose its sharpness quickly, which can ultimately reduce the efficiency of your cooking tasks.

    At KIREAJI, we provide authentic Japanese knives crafted by trusted craftsmen from knife-making workshops in Sakai City. Each knife is handcrafted with care, ensuring you receive a reliable and high-quality product that brings peace of mind.