Honyaki knives feature blades forged entirely from Hagane, the hard carbon steel and are fashioned with
all the craftsmanship traditionally applied to the samurai swords. On these blades one can see the homon, the beautiful
"ripple pattern." Honyaki knives require more skill and effort to sharpen, but the edge will remain sharp for a long time.
Honyaki knives are durable and can be expected to last ten to fifteen years of professional use. Honyaki knives can be
ordered either Aoko (blue carbon steel) or Shiroko (white carbon steel). Aoko is the highest grade carbon steel used for
cutlery today. However, Shiroko is easier to sharpening for daily use and more popular among the traditional Japanese chefs. Honyaki is forged entirely from Hagane which requires special skills and experience.
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.