Description
⚡️Genkai Masakuni White Steel No.2 Mizu-Honyaki Single Mirror Finish Floating Hamon Yanagiba 39cm⚡
🔥Brand: #GenkaiMasakuni
🔪YouTube (Product Video): https://youtu.be/tOpAnN9mBmc
🔪Knife Type: Yanagiba
🔪Steel: White Steel No.2 (Rusts) Mizu-Honyaki Single Mirror Finish Floating Hamon
🔪Size: 39cm
🔪Handle: Various styles available for selection ~ please contact our cute admin~
🔪Saya: Add-on available (multiple materials optional)
🔪Thickness: ≈ 5.1mm
🔪Blade Width: ≈ 4.1cm
🔪Weight: ≈ 302g
Brand Introduction:
👴🏻 The Legend of Genkai Masakuni
Real name Mukou Yoneo, he is a top-tier Japanese sword smith. In his early years, he honed his skills in Sakai, the heart of Japanese knife making. At the age of 40, he left Sakai, Osaka, and returned to his hometown—Kabe Island in Karatsu City, Saga Prefecture. As the location is adjacent to "Genkai Town," he adopted "Genkai Masakuni" as his most famous inscription.
Genkai Masakuni is capable of creating not only standard wave-patterned hamon but also the Mt. Fuji hamon. He is one of the very few who can consistently produce this hamon.
Following the retirement of masters Ikeda and Shiraki, Master Mukou Yoneo (Genkai Masakuni) officially retired in 2020.
Although there is still a small amount of stock on the market awaiting final polishing, this means that Genkai Masakuni's knives have effectively become "extinct." The number of his works in circulation will only decrease, never increase. For professional chefs and collectors, this is a legendary chapter in Japanese forging history that will be remembered forever. The name "Genkai Masakuni" will be eternally cherished by collectors and knife enthusiasts.
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.
