Yoshihiro Honyaki Mirror-Finished Namiukashi White Steel Yanagi Sushi Sashimi Japanese Knife with Triple Nickel Silver Ring Ebony Handle

Honyaki translates as true forged and is the purest reflection of the traditional art of Japanese sword making. Our master craftsmen use the same methods and techniques that the ancient swordsmith handed down from generation to generation to produce knives of the highest caliber. Hand forging these knives from a single piece of high carbon steel require extraordinary skill to withstand temperatures that reach into the thousands within a burning furnace.

The Yoshihiro Honyaki knives are forged by master craftsman and finished with the ancient techniques of Japanese sword polishing, our Yoshihiro Mizu Yaki Shiroko Honyaki Mirror-Finished knives are the highest level of quality in Japanese knives. Mizu Honyaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Honyaki means "true forged" and is the purest reflection the traditional art of Japanese sword making. A single piece of White Steel #2(HRC 64-65), is heated in hearths that reach temperatures in the thousands and quenched by Mizu Honyaki method for hardness and durability. Polished with a brilliant mirror finish, incandescent wisps of light glimmer across the surface of the blade

Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted Ebony wooden handle affixed with a Silver Ring Water Buffalo horn bolster, and a protective lacquered Magnolia wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.