Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means true forged and represents the highest level in Japanese knives, requiring experienced master knifesmiths, versed in the traditional art of sword making. A single piece of Aoko Blue Steel #2 with a hardness on the Rockwell scale of 65 to 66, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber, blending aesthetics and performance.
Our Yoshihiro Honyaki knives offer the best of both worlds combining ancient Japanese sword making techniques with modern metallurgy, and with the added benefit of being composed of advanced high carbon steel, they can provide peace of mind in high paced environments. Our Yoshihiro Honyaki knives are also complimented with a traditional Japanese style handcrafted ebony wooden handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.