• White Steel#2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)
  • White Steel#2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)
  • White Steel#2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)
  • White Steel#2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)
  • Handle-Ebony
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KIREAJI

White Steel #2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)

White Steel #2 (Honyaki-Mizuyaki) Yanagiba 300mm-Mirror Polished(one side)

Low stock: 1 left

This Japanese knife is a rare, one-time offer. Once sold out, it will not be available again.

$1,700.00 CAD
$1,700.00 CAD $1,700.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke

Shipping is free to the United States and Canada.

<Type>
Yanagiba
 -Single-edged: right-handed

<Material>
 - Blade : White Steel #2
 - Handle：Ebony Silver-Wrapped Handle

<Size & Weight>
 -Handle to tip length: 304㎜
 -Blade height: 36㎜
 -Thickness: 4.1㎜
 -Weight: 239g

<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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Traditional craftsmen working on this product

Satoshi Nakagawa

The Youngest Traditional Craftsman in History

  • Satoshi Nakagawa is a young traditional craftsman and blacksmith in Sakai City.
  • He was an apprentice under Kenichi Shiraki, a renowned bladesmith, and inherited the master's workshop and traditional techniques.
  • At the age of 30, his craftsmanship in producing high-quality knives was recognized, and he was officially certified as a traditional craftsman by the Sakai Chamber of Commerce and Industry in 2022.
  • He produces blades that combine strength and beauty, utilizing a variety of steel materials.
  • Nakagawa is sought after by top chefs, both Japanese and Western, and plays a pivotal role in supporting the industry.

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. High-quality Japanese Knive

    KIREAJI offers high-quality knives crafted by skilled artisans from Sakai City. Utilizing traditional techniques and carefully selected materials, we achieve superior sharpness and durability.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • after service

    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • 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.

Honyaki

Honyaki knives are manufactured using a different method from general knives. Unlike kasumi knives, honyaki knives lack a soft iron core, making them more susceptible to shocks and very prone to cracking during the hardening process, as there is no escape for the damage. To mitigate this and make the blade less likely to break, a process called "tsuchioki" is performed. Tsuchioki involves applying a mud-like clay to areas that should not be hardened before the hardening process. This ensures that the steel on the spine remains tough and flexible, preventing the blade from cracking. The shape of the tsuchioki application creates wave patterns or Mount Fuji patterns on the blade. Due to the complexity of the hardening process, only a few craftsmen in Sakai (or nationwide) can produce honyaki (mizuyaki) knives.

Mizuyaki

There are two types of hardening methods for honyaki knives: Mizuyaki (water quenching) and Aburayaki (oil quenching). Mizuyaki prioritizes sharpness and allows for higher hardness of the steel, maximizing performance, making it the best method for honyaki knives. Additionally, mizuyaki is significantly more difficult to execute compared to aburayaki.

Before using a knife

Before Using a Knife

We hope that everyone will use their knives for a long time. To achieve this, I'd like to review what we should pay attention to and what we shouldn't do in order to continue using them effectively.

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)

The Origin of Craftsmanship

  • Every strike of the hammer, every cycle of heating and forging, breathes life into the blade.

  • This ancient rhythm of heating and hammering isn't just a process—it's the heartbeat of our craft. Like life itself, creating a blade is a dance of patience and precision. With each strike, we're not just shaping metal; we're building layers of strength and character into the steel. The gentle glow of the forge and the steady ring of the hammer echo the same techniques that have created exceptional blades for centuries.

  • The beauty of a well-crafted knife reveals itself in subtle ways: the elegant pattern of the steel, the perfect balance in your hand, the way it moves through ingredients as if they were silk. This beauty comes from countless hours of careful work, from knowing exactly when to strike and when to wait, from understanding the steel's voice when it tells you it's ready for the next step.

  • When people ask me why we still forge knives this traditional way, I tell them: Because every time we heat and hammer the steel, we're not just making a knife—we're weaving strength and beauty into its very essence. You can see it in the finished blade, feel it every time you use it. That's the magic of our craft, passed down through generations, alive in every knife we create.