Nenohi Honyaki 210 Gyuto - Traditional Ebony

Nenohi Custom Honyaki 210 Gyuto

Forged from a single piece of hagane (hard steel) and differentially tempered to create a softer supportive spine and a hard accurate edge this Honyaki Gyuto is every serious knife nerds dream blade.

A Honyaki Gyuto is the embodiment of the Japanese concept of beauty that can only be formed with the passing of time. A freshly minted Honyaki Gyuto is truly impressive with a high gloss finish and subtle hamon but it is only after use, that it will form its unique patina.

The blade transforms from shiny to varying shades of grey and other colours as it comes in contact with different foods. If you want a knife that will remain pretty buy a stainless steel knife. But if you want a knife that will develop character buy a honyaki carbon steel knife.

This blade is hand forged and hand sharpened in Sakai before re-finishing to a high mirror glaze by Nenohi. The handle is in traditional ebony wood.

This blade also features a beautiful hamon that is naturally formed during the quenching process (unlike the modern trend of creating a hamon with sandblasting).

This knife deserves to be used by someone with great skill or loved by a collector with very discerning taste.

Nenohi and the pursuit of excellence

"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives." Yusuke Sawada president of Nenohi

Please note:

......

Knife care for 100% carbon steel knives

• Never put in the dishwasher.
• Do not cut through bones, frozen foods or extremely dense items.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet on the bench 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.
• 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.