Kagekiyo Mizu Honyaki W2 300 Kiritsuke Yanagiba - Ebony

Kagekiyo Honyaki

Elite level kiritsuke yanagiba by Kagekiyo.

• This Japanese knife is made specifically for slicing raw fish
• White 2 carbon steel blade is differentially tempered at the spine providing extra strength to this elite carbon steel blade
• Beautiful mirror finish above the shinogi line 
• Water quenched
• Extremely sharp kataba blade
• Blade forged and sharpened by Sakai elite level artisans
• Please note - the handle is set with a small gap at the machi in honour with tradition

Includes wooden saya (sheath).

About Honyaki Knives

• Honyaki knives are considered the pinnacle of blacksmithing in Japan. 
• As the cutting edge is more brittle compared to hon-kasumi knives they require very skilled hands. In Japan it's said only great chefs can use a honyaki knife properly without damaging it, hence it is considered a right of passage for many chefs.
• Honyaki knives are forged from one steel and hence extremely difficult to make compared to hon-kasumi knives which are made from joining soft iron to harder steel to give it similar properties.
• A honyaki knife is more difficult to sharpen than a honkasumi knife but has even better edge retention and sharpness.

Note: This is an elite level knife made from carbon steel and is more susceptible to rust than stainless steel knives. The carbon steel blade will form a patina and change colour from first use. We recommend camellia oil and rust cleaner for maintenance.

If you have never used, sharpened and maintained a carbon steel sashimi knife before and would like to buy a honyaki knife, we highly recommend starting with one of the other yanagiba we have available.

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items. A Deba (filleting knife) is the only exception for fish bones but certain techniques are used to stop it from chipping. Always aim for the joint in the bone and be aware that some fish have very hard bones i.e. snapper.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.