Double Edged – Honyaki Blue Steel

These are rare double-edged honyaki gyuto forged from a single piece of high-carbon Blue Steel #2. They are differentially hardened under clay in the Mizu Yaki water-quenching method, which leaves a visible hamon along the mirror-polished blade.

Blue Steel gives honyaki blades excellent edge retention, and the double-bevel gyuto shape makes them more practical for everyday cooking than traditional single-bevel honyaki. Each comes with a premium ebony wa handle, some with triple nickel silver rings. These are knives for experienced chefs and collectors. See our full Honyaki Collection.