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 knife smiths, versed in the traditional art of sword making. A single piece of White Steel #1 with a hardness on the Rockwell scale of 66, is heated in hearths that reach temperatures in the thousands and then quenched in cool water for hardness creating knives of the highest caliber, blending aesthetics and performance.
Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted Yew Tree 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 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.