Single Edged – Honyaki Blue Steel

These honyaki knives are forged from a single piece of high-carbon Blue Steel and differentially hardened under clay, the same technique used for Japanese swords. The result is a hard, keen edge, a tougher spine and a visible hamon temper line. Blue Steel's added chromium and tungsten give these blades even longer edge retention than White Steel honyaki.

Many are Mizu Yaki, quenched in water rather than oil. This is harder to control, but it produces a crisp, striking hamon. Most are mirror-polished and fitted with ebony handles and lacquered saya. Honyaki blades are hard and less forgiving than clad knives, so they suit experienced chefs and collectors.