Our handmade Yoshihiro Mizu Yaki 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. Mizu Yaki Honyaki is a meticulous process of pure water quenching in the most exacting of conditions. Honyaki means “true forged” and is the purest reflection that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently traditional art of Japanese sword making. A single piece of White Steel #2 with a hardness on the Rockwell scale of 65, is heated in hearths that reach temperatures in the thousands and quenched in cool water for extreme hardness creating knives of the highest caliber, blending aesthetics and performance. Polished with a brilliant mirror finish, incandescent wisps of light glimmer across the surface of the blade’s edge (Hamon).
This Yoshihiro Mizu Yaki Honyaki Gyuto knife is complimented with a traditional Japanese style Premium Ebony handle with a Triple Nickel Silver Ring bolster equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. The Lacquered Saya encases each 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. 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.