Blade Production

Honyaki
Honyaki knives are forged according to the traditional methods used in ancient Japanese sword making. Our Honyaki knives are made of the highest quality steel forged by our master artisans of incomparable skill some of which have over 50 years of experience. Each knife is handmade by our master knifesmiths, hammered and forged in the traditional art of sword making, A single pieces of White, Blue High Carbon Steel or VG10 with a hardness on the Rockwell scale of 64 to 65, is heated in hearths that reach temperatures in the thousands and then quenched in cool water for hardness creating knives of the highest caliber, blending aesthetics and performance. Honyaki(or “true forged”) knives are prized by professional chefs for their superior cutting edge and blade hardness. Every one of our Honyaki knives are pieces of art, the finest steel that is beautifully polished with wooden handles that are handcrafted with assorted types of wood of the highest quality. Japanese knives such as these are single bevel(sharpened on one side), which cut through ingredients effortlessly, preserving the ingredient’s flavor and texture for the best taste and presentation of culinary artistry. We recommend these knives for experienced and highly skilled chefs.

Ginsan / Ginsan-ko

Suminagashi means “floating ink” and refers to the marbled patterns that are forged by our master artisans. Suminagashi knives are made using the most intricate techniques of forging, layering, and hammering of carbon steel and iron to create the most exquisite of finishes. Exemplifying the art of Japanese knife making, “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 64, is forged with iron to create the most elaborate of finishes. Forged with the best materials, a beautiful wave like marbled pattern extends from the tip to the heel. With every sharpening new patterns are unveiled. Only the most skilled artisans can forge together these different metals in puzzle piece formations to create knives such as these of the highest and quality and performance. We recommend these knives for experienced and highly skilled chefs.

Namiuchi

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means “wave forged”, and our master artisans blend aesthetics with the highest quality materials and and craftsmanship.

R-2 / SG-2

SG-2 stands for Super Gold 2 and was developed by Takefu Special Steel Co. based in Echizen, Japan. Originally, Takefu Special Steel developed the Super Gold steel but further developed and enhanced their powdered steel metallurgy to develop Super Gold 2. The Super Gold series is based on a modern cutting-edge powdered steel metallurgy that allows for the production of unique materials impossible to get from melting or forming in other ways. SG-2 contains the following amounts of the elements: Carbon: 1.25 – 1.45%, Vanadium: 1.80 – 2.20%, Chromium: 14.00 – 16.00%, Molybdenum: 2.30 – 3.30%. The SG-2 is very similar to ZDP-189 metal and has very high edge retention but has less wear resistance which makes it easier to sharpen.

R2 steel also refers to SG-2 steel. The reason why SG-2 steel is also called R2 is because Echizen blacksmiths initially referred to the SG-2 steel as R2. Over time, due to this confusion, R2 and SG2 are both established steel types but they are the same material.

SG2 Semi-Stainless Steel is forged with traditional methods of craftsmanship blended with modern metallurgy at extremely high temperatures to create a steel composition that is durable enough to be used in industrial machinery and power tools. With a HRC Scale of 64-65, these selection of knives will make and keep its superior edge for an extreme period of time. SG2 Semi-Stainless Steel is a high carbon steel that sits at the pinnacle of maximizing cutting performance and edge retention like no other before it. In addition to the excellent edge retention, the Stainless Steel aspect results in a high level of durability and ease of care. It is perfect for those professionals who have daily high-volume prep work for extended hours.

 

Suminagashi

Suminagashi means “floating ink” and refers to the marbled patterns that are forged by our master artisans. Suminagashi knives are made using the most intricate techniques of forging, layering, and hammering of carbon steel and iron to create the most exquisite of finishes. Exemplifying the art of Japanese knife making, “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 64, is forged with iron to create the most elaborate of finishes. Forged with the best materials, a beautiful wave like marbled pattern extends from the tip to the heel. With every sharpening new patterns are unveiled. Only the most skilled artisans can forge together these different metals in puzzle piece formations to create knives such as these of the highest and quality and performance. We recommend these knives for experienced and highly skilled chefs.

Hongasumi

Hongasumi knives are constructed by forging together high carbon steel and iron by our master artisans to create high quality knives that are indispensable in there craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful “mist” patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. These knives offer exceptional performance with exceptional value. The professional quality of these knives compliment experienced and highly skilled chefs.

Kasumi

Kasumi knives are handcrafted blending high carbon steel and iron. Our Kasumi knives are forged together from high quality materials by our master artisans using traditional methods offering unparalleled performance and value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful “mist” patterns called “Kasumi”. Our Yoshihiro Kasumi knives are incomaparable in their craftsmanship and performance. They offer the experience of traditional Japanese Knives to everyone from the home cook to the professional chef.

Kuro Uchi

Handcrafted by our artisans, our Kurouchi knives offer a double beveled edge that is sharpened on both sides. Kurouchi translates as “Black Forged” and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. With a hardness on the Rockwell scale of 62, the inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of “Warikomi” between two layers of high carbon White Steel. Our handcrafted Kurouchi knives are forged using high carbon steels with “Shitan” Rosewood handles, and are a rare blend of craftsmanship and extraordinary value.

Damascus

Our Damascus knives are made using the authentic ancient method of Damascus layering with traditional Japanese knife making by our artisans. Our Damascus knives are available with inner cores of Nickel VG-10 Gold Steel and VG-10 Steel, respectively. With alternating laminations of exquisite Damascus stainless steel ranging from 16, 33, and 46 layers, and available in smooth or hammered “Tsuchime”, our hammered Damascus knives are of the highest quality. They offer exceptional quality and performance for the home cook to professional chef.

Inox

Yoshihiro Inox knives are high carbon stain resistant steel knives that offer professional quality and value. Our Inox stain resistant knives glide through food and are indispensable in a professional kitchen or at home. Forged and handcrafted by Yoshihiro master artisans, every knife is made with the ultimate attention to detail, polishing and sharpening the high carbon stainless steel Inox blades that are as equally sturdy as they are thin, to finely cut through food with laser like precision. Inox is short for “Inoxydable” the French term for stainless steel, and our Inox knives are made of Aus-10 stain resistant high carbon steel with the added elements of vanadium, chromium and molybdenum for additional and superior edge retention. Forged from a single piece of high carbon steel and complimented with a premium Western style high-grade composite wood handles.

Powdered Steel

Our Damascus knives are made using the authentic ancient method of Damascus layering with traditional Japanese knife making by our artisans. Our Damascus knives are available with inner cores of Nickel VG-10 Gold Steel and VG-10 Steel, respectively. With alternating laminations of exquisite Damascus stainless steel ranging from 16, 33, and 46 layers, and available in smooth or hammered “Tsuchime”, our hammered Damascus knives are of the highest quality. They offer exceptional quality and performance for the home cook to professional chef.

Gold Steel

Our Gold Steel VG 1 knives are forged by our artisans to offer stain resistance and high performance knives at a great value. Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of “Warikomi” between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance These high quality knives are a perfect fit for the home cook to the professional chef.

Molybdenum

Molybdenum knives are a form of stain resistant knives that are reinforced with the element of Molybdenum, which helps create a high carbon stainless steel. They offer high quality stain resistance and exceptional value. Forged from a single piece of high carbon Aus-8 stainless steel, fortified and strengthened with the element of Molybdenum for superior edge retention and stain resistance. In the hands of our artisans, molybdenum knives achieve new heights of quality and value for the home cook to professional chef..