Yoshihiro VG10 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. VG10 Honyaki is a meticulous process of 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 VG-10 with a hardness on the Rockwell scale of 63-64, is heated in hearths that reach temperatures in the thousand and quenched for extreme hardness creating knives of the highest caliber, blending aesthetics and performance. Polished with a brilliant double-sided mirror finish, incandescent wisps of light glimmer across the surface of the blade’s edge.
This Yoshihiro VG10 Honyaki Yanagi Kiritsuke knife is complimented with a traditional Japanese style Premium Ebony handle with Sterling Silver ring and double ironwood bolster equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use. The Lacquered Saya encases each 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 Kiritsuke is slightly heavier with a with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.