Description
⚡️Yamawaki Cutlery Yoshikazu Ikeda White Steel No.1 Mizu-Honyaki Full Mirror Finish Kiritsuke Yanagiba 30cm with Certificate⚡
🔥Brand: #YamawakiCutlery
🔪YouTube (Product Video): https://youtu.be/vg-s2cSS1bw
🔪Knife Type: Single Bevel Kiritsuke Yanagiba
🔪Steel: Hitachi Metals White Paper No.1 Mizu-Honyaki
🔪Size: 30cm
🔪Blacksmith: Yoshikazu Ikeda
🔪Forging Method: Fire Forging Single Phase Critical Hardness Difference Honyaki, Type A Quenching, Mt. Fuji Hamon
🔪Sharpener: Nobu Igarashi
🔪Sharpening Method: Three-sided Mirror Polish, Two-sided Mt. Fuji Hamon Floating Technique, Moon Shadow Application (Tsukikage)
🔪General Manager: Yamato Yamawaki
🔪Date of Manufacture: Forged: August 27, Reiwa 7 / Sharpened: October 16, Reiwa 7
🔪Thickness: ≈3.3mm
🔪Blade Width: ≈4.5cm
🔪Weight: ≈127g (Blade only)
Brand Introduction:
⭕️Yamawaki Hamono
Yamawaki Hamono is one of the renowned long-established cutlery merchants in Sakai City, collaborating with numerous top craftsmen for many years to produce high-quality Japanese kitchen knives. Their strength lies in integrating blacksmiths, sharpeners, and production directors to ensure the perfection and consistency of every knife. One of their representative brands, "Sakai Hokushin," is created in collaboration with master craftsmen like Traditional Craftsman Yoshikazu Ikeda, focusing on high-difficulty knives such as Honyaki and Mizu-Honyaki. Yamawaki Hamono balances tradition and modern needs, earning the trust of professional chefs and collectors alike.
⭕️Yoshikazu Ikeda
Born in 1949, Yoshikazu Ikeda began learning forging from his father, Kameo Ikeda, in 1967. He established "Ikeda Forging Works" independently in 1983 and was certified as a Traditional Craftsman by the Japanese government in 1988. He currently serves as an advisor to the Sakai Forged Knives Traditional Craftsmen Association.
He specializes in Mizu-Honyaki and Suminagashi techniques, and is particularly famous for his "Mt. Fuji" hamon (temper line) which depicts the waves of Mount Fuji. Ikeda's works combine artistry and practicality, embodying the craftsman's ultimate mastery of fire, steel, and technique, and are often regarded as representative knives for collectors and professionals.
Material Introduction:
⭕️Honyaki
Knives that only a handful of swordsmiths in Japan today can forge, nearly becoming a lost art. Honyaki is a traditional Japanese knife-making method used to create high-quality single-material knives, similar to katana swords. Honyaki knives are characterized by being made entirely of high-carbon steel, without being laminated with other steels or soft iron. This requires extremely high skill and delicate craftsmanship during manufacturing. The smith heats the steel to very high temperatures and shapes it through hand forging. This process involves continuous heating and folding to remove impurities and evenly distribute carbon.
During quenching, clay is applied to the non-edge parts of the blade, quenching only the edge (Yaki-ba). This results in a very high hardness at the edge while the spine retains some flexibility. The failure rate is extremely high, and the price is consequently high. Honyaki knives are renowned for their outstanding performance, beautiful appearance, and long-lasting durability. These knives are often seen as a combination of art and craft, deeply loved by chefs and knife collectors.
Knife Model Introduction:
⭕️Yanagiba
(Sashimi Knife) Also known as Sashimi Bocho, it is a long and narrow knife specifically designed for slicing raw fish and sashimi. This knife typically features a very sharp single-bevel design, allowing for extremely fine and smooth cuts. This is crucial for slicing sashimi as it helps preserve the texture and flavor of the fish.
