Description
This is not just a knife for show; it is a masterpiece that will make any collector pause, simply based on three keywords: Yoshikazu Ikeda, White Steel No. 1 Mizu-Honyaki, and Wave-Floating Polish.
🔗 Product Video: https://youtu.be/2XFHXHG7KQE
─── Specifications ───
▫️ Blacksmith: Yoshikazu Ikeda
▫️ Forging & Heat Treatment: Hitezukuri (Hand-forged) single-phase critical hardness difference Honyaki, Type A quenching method, Lingbo (Wave) Hamon.
▫️ Sharpener: Noboru Igarashi
▫️ Sharpening Method: Hand-finished on natural stones with "Blood-flow" (Chinagashi) single-line finish.
▫️ Project Director: Yamato Yamawaki
▫️ Production Dates: February 27, Reiwa 8 (2026) – Forging Completed
April 4, Reiwa 8 (2026) – Sharpening Completed
▫️ Rust Resistance: Highly prone to rust
▫️ Size: 33 cm
Thickness: approx. 4.6 mm (tapered)
Blade Width: approx. 3.4 cm
Weight: approx. 204 g (varies slightly depending on handle material)
Handle Material: Carbon fiber with triple silver ring (Various handle options available, please contact our lovely staff for details)
Saya: Custom-made available
▪️ Multiple materials to choose from ▪️ Please contact our lovely staff for details~
【 Fan Exclusive Offer 】
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─── Core Steel ▪️ White Steel No. 1 ▪️ Mizu-Honyaki ───
▸ Honyaki is forged from high-carbon steel, unlike the soft-iron/hard-steel composite structure of standard Japanese knives; the production difficulty is extremely high.
▸ Techniques derived from Japanese katana forging; requires repeated heating, hammering, and shaping, putting the blacksmith’s mastery to the ultimate test.
▸ During quenching, the blade is covered in clay, allowing only the edge to harden rapidly, creating a hamon (temper line) similar to a Japanese sword.
▸ The edge is exceptionally sharp and long-lasting, while the spine remains tough, combining sharpness with durability.
▸ Any slight error during quenching can lead to deformation, cracking, or total loss. The success rate is extremely low, and only a few top-tier blacksmiths can master this.
▸ More than just outstanding sharpness, the unique hamon and forging marks offer artistic beauty, representing the pinnacle of chef's knives.
─── Artisan Soul: Integration of Professional Polishing and Materials – Yamawaki Hamono ───
▸ A long-standing, prestigious knife merchant in Sakai City.
▸ Integrates blacksmiths, sharpeners, and production directors to ensure consistent, premium quality.
▸ Specializes in high-end knives like Honyaki and Mizu-Honyaki in collaboration with traditional craft masters.
─── Artisan Soul: Integration of Professional Polishing and Materials – Yoshikazu Ikeda ───
▸ Founder of "Ikeda Tanrenjo," current advisor to the Sakai Traditional Blade Craftsman Association.
▸ Expert in Mizu-Honyaki and Mokume-gane/Suminagashi techniques.
▸ Renowned for the "Fuji Wave" hamon, which depicts the waves of Mount Fuji.
▸ His works combine artistic value with practicality, regarded as the gold standard for collectible and professional-grade knives.
─── Knife Model Introduction ▪️ Sakimaru ───
▸ A traditional Japanese knife style primarily used for slicing fish, preparing sushi, and sashimi.
▸ Combines design features of the Sakimaru (tapered tip) and Takohiki (straight, long blade).
▸ Suitable for fine cuts and high-precision operations.
▸ Particularly skilled at producing uniform, ultra-thin slices of fish.
