Honyaki knives are most appealing to experienced users and professionals that demand the very best knives available. As we shall explain below, Honyaki knives are also the most challenging knives for forge smiths and craftsmen to produce.
The ‘one-piece’, or ‘mono-steel’, blade construction of the Honyaki knife is handcrafted using processes which are similar to those used in traditional Japanese sword making, such as the Tsuchi-Oki process that utilizes special clay mixtures to promote differential hardening of the blade. The Honyaki method involves heating the blade to around 800°C, quenching it in water to increase its hardness and then placing it in rice-straw ash to slowly cool down to room temperature; This detail is important since it helps to prevent uneven tension from developing in the blade. Since it is difficult to control the large number of variables involved in the Honyaki heat-treatment method, it is common for some blades to develop small cracks or distort severely, consequently, the production of Honyaki knives is expensive and time-consuming. Indeed, there are currently only a few companies who have craftsmen skilled enough to make true Honyaki knives.
Our specially selected, very experienced Forge-Smith Master Ikeda and master sharpeners in Sakai City, Osaka, produce the high quality Honyaki knives. The Fu-Rin-Ka-Zan Honyaki White Steel No.3 Wa Gyuto 210mm is beautifully mirror-polished and has an impressive wavy Hamon pattern. As you may already know, some chefs prefer Honyaki knives made from White Steel No.3 because they are slightly easier to sharpen and slightly less fragile than those made from White Steel No.2 or White Steel No.1; They are also more cost-effective for the smith to produce, as they are slightly less likely to warp or crack during making process.
The Wa Gyuto 210mm knife is fitted with a traditional octagonal Ebony wood handle that has a water buffalo horn ferrule. A matching Black Lacquered Wood Saya (Sheath / scabbard) is also supplied for safekeeping.
We are very proud to introduce these Fu-Rin-Ka-Zan Honyaki knives to our serious customers and professional Sushi Chefs. Over time, we plan to add a wider selection of blade types to our Fu-Rin-Ka-Zan Honyaki collection, such as Kiritsuke Yanagiba, Sakimaru Takohiki, Wa Gyuto and more.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Specification
Knife Model: JCK Original Fu-Rin-Ka-Zan Limited, Honyaki White Steel No.3 Wa Gyuto 210mm
Blade Material: White Steel No.3
Rockwell Hardness (HRc):
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Ebony Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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Wa Gyuto 210mm (8.2″)
Cutting edge length: 205mm Blade Thickness: 3.1mm Blade Width: 47mm Total Weight: 176g
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About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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