Yoshihiro Mizuyaki Water Quenched Honyaki Mirror-Finished White Steel #1 Usuba 220mm Kama Gata with Sterling Silver Double Bolster Octagonal Ebony handle and Chinagashi Indented Ebony Saya

Product Code: HYUSKMMI220CHNES
  • $3,750.00
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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 sword smith 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.

Forged by Legendary master craftsman Ikeda Tatsuo this one of a kind work of art is finished with the ancient techniques of Japanese sword polishing, our Yoshihiro Shiroko White Steel #1 Mizu Yaki Water Quenched Honyaki Mirror-Finished Usuba Kama Gata represents 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 #1(HRC 66), 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's Hamon temper line (a rare feat that is considered a signature of a master sword maker).

This beautiful knife is complimented with an Octagonal premium Ebony wood handle made of the highest quality adorned with a double bolster of Water Buffalo horn and sterling silver and comes with a rare artisan crafted Saya, a protective wooden cover made of ebony that has Chinagashi indentations usually seen on samurai sword sheaths. One of the most sought after of knives and fast becoming a new essential companion to the popular chef's knife is the traditional Japanese vegetable knife known as the Usuba. The Usuba is reminiscent of a small cleaver and has a sharp tip for more intricate work. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. 

HRC 66 Handle Material Ebony
Grade Ikeda Honyaki Mirror Polished Bolster Material Silver Ring Water Buffalo Horn (color varies)
Stain Resistant No Handle Shape Octagonal
Blade Material White Steel #1 Saya Cover Ebony Chinagashi
Edge Angle Single Edged

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