Double Edged – Honyaki White Steel

Double-edged honyaki knives are rare. Honyaki blades are forged from a single piece of high-carbon steel and differentially hardened under clay like a Japanese sword, and most are made in traditional single-bevel shapes. These gyuto bring that true forged construction to a Western-style chef knife.

Made in White Steel #1 and #2, with many Mizu Yaki (water-quenched), they are mirror-polished to show a visible hamon. Fittings include ebony and ironwood handles, sterling and nickel silver rings, and urushi lacquered saya. They are made for experienced chefs and collectors. See our full Honyaki Collection.