• White Steel #2 (Honyaki-Mizuyaki) Mukimono 180mm-Kido Finishing
  • White Steel #2 (Honyaki-Mizuyaki) Mukimono 180mm-Kido Finishing
  • White Steel #2 (Honyaki-Mizuyaki) Mukimono 180mm-Kido Finishing
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KIREAJI

超级钢（本烧）Deba 210mm

超级钢（本烧）Deba 210mm

缺货

This Japanese knife, crafted by the late master Yuzan, is an extremely rare, one-time offer. Due to his passing, no more of his knives will ever be produced. Once sold out, it will not be available again, making it an exceptionally valuable piece.

$1,010.00 CAD
$1,010.00 CAD $1,010.00 CAD
促销 售罄

Our Thoughts on Pricing

Shipping is free to the United States and Canada.

<超钢（本烧）>

Super Steel Honyaki 是一款适合专业人士的尖端日本刀，它防锈并具有 Honyaki 的持久锋利度。此外，刀片不易碎裂且不易丢失。
据说“Honyakii”一词的起源是因为硬化过程与日本使用的非常相似，只是对刀片进行硬化以增加其硬度并提高其锋利度。

双面镜面处理。所有磨刀均由传统工匠 Tadayoshi Yamatsuka 完成。山冢先生的镜面加工据说是大阪堺市最好的。

该产品是一把了不起的日本刀。
YOUTUBE 上的一个日本料理技术频道展示了一把超钢、优质磨光的柳叶刀。视频中出现的人居然用过柳叶刀，还评价它的锋利度。他称赞它的锋利“像剃须刀片”。

代表九州的寿司师傅使用城山牌日本刀，在去年10月于日本举办的全国寿司技艺展上获得金奖。

<德巴>
Deba 具有较厚的刀片和锋利的薄切削刃。这把刀是用来煮鱼的。用于去除鱼头和磨碎鱼。

-单刃：右手
-镜面抛光：双面

<品牌名称>
城山（产于大阪堺市）

<材料>
- 刀片：超级钢
- 手柄：玉兰和水牛角

<尺寸和重量>
 -手柄到尖端的长度：214㎜
-刀片高度：63㎜
-厚度：7.6㎜
-重量：504 克

<本巴祖克>

免费。如果您想要本马祖克，请在订购时选择“是”。
新刀的刀片有意制成钝角，以防止碎裂。因此，刀片的锋利度不是很好。重塑刀片以达到原始锋利度的过程称为 Honbazuke。

<沙耶（鞘）>
Saya 是免费的。

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.

查看完整详细信息

Traditional craftsmen working on this product

Sakai_s_Declining_Japanese_Knife_Craftsmen

Yuzan

Legendary Traditional Craftsman of Japanese Knife: The Father of Traditional Craftsman Shogo Yamastuka

  • Yuzan is the father of traditional craftsman Shogo Yamatsuka.
  • Yuzan was a craftsman who exclusively worked on Mizuyaki among Honyaki. These Japanese knives are extremely rare and hardly available on the market.

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.

  • 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.

  • after service

    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) .

  • Precautions

    1. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    2. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    3. 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

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

  • Once you experience its edge, you'll be captivated forever—this is why Sakai's forged cutlery continues its legacy.

  • When someone first holds a Sakai knife, they often pause—there's a moment of recognition when they feel something different, something special. It's not just about sharpness; it's about experiencing centuries of refined craftsmanship in your hand. Each blade tells a story of tradition, of countless hours perfecting every detail, of generations of artisans who dedicated their lives to this craft.

  • What keeps our tradition alive isn't just history or technique—it's the moment when a chef makes their first cut with our knife. That instant of revelation, when they understand why we've preserved these methods for so long. We see it in their eyes: the realization that they're holding something extraordinary, something that will transform their daily cooking experience.

  • This is why our craft has endured for centuries. Not because we cling to tradition for tradition's sake, but because the quality of our work speaks for itself in every kitchen, with every cut. Once you've experienced a truly exceptional blade, there's no going back—and that's how our legacy continues, one knife, one user at a time.

  • The true testament to our craft isn't in the telling, but in the using. That's why we say: try it once, and you'll understand why Sakai's blade-making tradition has survived for centuries, and why it will continue for generations to come.