• Japanese Knife Mukimono Super Steel(Honyaki)
  • Super-Steel-Honyaki-Mukimono-180mm-Mirror-Polished-both-sides
  • Japanese Knife Mukimono Super Steel(Honyaki)
  • Japanese Knife Mukimono Super Steel(Honyaki)
  • Japanese Knife Mukimono Super Steel(Honyaki)
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KIREAJI

Super Steel (Honyaki) Mukimono 180mm-Mirror Polished(both sides)

Super Steel (Honyaki) Mukimono 180mm-Mirror Polished(both sides)

Low stock: 1 left

$593.00 CAD
$0.00 CAD $593.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke

Shipping is free to the United States and Canada.

<Type>
Mukimono
 -Single-edged: right-handed
 -Mirror Polished: both sides

<Material>
 - Blade : Super Steel
 - Handle：Ebony & Buffalo horn

<Size & Weight>
 -Handle to tip length: 180㎜
 -Blade height: 37㎜
 -Thickness: 1.9㎜
 -Weight: 123g

<Brand name>
 Shiroyama (made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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For information regarding the sharpness and feel of this knife, please watch the video here.

The Usuba was featured on a Japanese food technology channel on YouTube.

Traditional craftsmen working on this product

Sharpening_a_knife

Tadayoshi Yamatsuka

Master of Japanese Knife Mirror Polishing

  • Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
  • Excelling in blade sharpening skills, especially for thin blades
  • Renowned in Sakai for his mirror polished technique on Japanese knives.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    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.

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • after service

    3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.

  • Precautions

    1. If you wish to Honbazuke, please select "Yes" when ordering. (Free of charge)
    2. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    3. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    4. We pay close attention to our inventory, but in the rare case that an item is out of stock, we will notify you via email.

Three reasons why Super Steel (Honyaki) is chosen

  • Japanese knife honyaki made in Sakai City

    1. Honyaki

    Compared to matching knives, Honyaki knives are less prone to distortion even after long-term use, and they are highly popular partly because they are made using the same manufacturing process as Japanese swords.

  • Japanese knife mirror polished made in Sakai City

    2. Mirror Polished

    The surface of the blade is mirror polished.

  • Sharpening_a_knife

    3. The Sharpening Process by Sakai City Traditional Craftsman

    The sharpening process, including mirror polishing, is performed by traditional craftsman Tadayoshi Yamatsuka.
Japanese chef

Recommended Users for Super Steel (Honyaki)

  1. Professional chefs:
    Well-suited for professional chefs due to their exceptional sharpness and prolonged edge retention.
    With their high hardness, they resist chipping and can be sharpened repeatedly, ensuring long-term use.
  2. Cooking enthusiasts prioritizing sharpness:
    Ideal for cooking enthusiasts seeking the sharpest knives available.
    Suited for those confident in their cooking skills and desiring high-end knives.
Before using a knife

Before Using a Knife

Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.

Before Using a Knife
Daily Care of Japanese Knives

Daily Care of Japanese Knives

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knives

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

A Chef's Perspective: Unity in Craftsmanship

  • The Unmatched Cutting Performance of a 1.9mm Blade

    Compared to the usual 3mm blade thickness, this 1.9mm is truly in a league of its own. The thin blade glides effortlessly through ingredients, offering a sensation that's like an extension of the hand. Not only is the sharpness remarkable, but the lightness and balance of the blade also make work incredibly comfortable. Even delicate tasks can be done with ease, without the need for excessive force, allowing for precise handling of ingredients. This is the next level of craftsmanship in a knife.

  • Unmatched Usability – A Chef’s Honest Review

    The usability is simply outstanding. Honestly, I can't stress enough how incredibly easy it is to use. From the moment you pick it up, it feels like an extension of your hand. The balance is perfect, the weight is just right, and it cuts through ingredients with such precision. It’s not just about sharpness; it’s the whole experience. Whether you're doing fine detail work or preparing large cuts, this knife feels effortless. It’s truly made to fit the needs of a chef, and you can feel the care put into its design.

  • Mirror Finish, No Stickiness – This is True Sharpness

    With its mirror finish, there’s absolutely no sticking. This sharpness is truly remarkable. The blade glides effortlessly through ingredients without any resistance. You don’t even need to apply pressure, and yet it cuts smoothly without any snagging. This is what I consider the real sharpness that a professional knife should have. As a chef, you notice this difference especially when working on fine tasks. The knife cuts cleanly without damaging the ingredients, which leads to a much better result in your dishes.

The Origin of Craftsmanship

  • While learning from traditional techniques passed down through generations, I strive to create better knives by adding my own innovations.

  • I aim to craft superior knives by respecting and studying the techniques established by our predecessors while incorporating my own creative improvements. It's crucial to maintain tradition while evolving our craft to meet contemporary needs. I continue to pour my heart into making each knife, hoping that every piece we create becomes something special and meaningful to its user.

  • Column

    The balance between tradition and innovation is essential in creating knives that honor our heritage while serving the needs of today's users. Each blade we craft represents this harmonious blend of time-honored wisdom and modern craftsmanship.