Goh-Umanosuku- Water Quenching -Honyaki Yanagiba 300 mm ebony handle with Wooden cover/Saya
HRC - 64-65
Grade - Honyaki
Blade Length - 300 mm
Knife Style -Yanagi (Sushi Sashimi) Knife
Bolster Material -Water Buffalo
blade Material-White high carbon steel #2
HRC (Hardness Rockwell C scale) - 64
Handle Material - Ebony Octagon
Edge Angle- Single edged
Made in Japan
Knife Care: Stain Resistant Steel/ Professional care need.
Our handmade Goh-Umanosuku Mizu Honyaki white#2 are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, White High Carbon Steel #2 with a hardness on the Rockwell scale of 64,is forged with iron to create the most elaborate of finishes. Mizu Honyaki White High Carbon Steel #2 knives are complimented with a traditional Japanese style handcrafted premium Ebony wood handle of the highest quality affixed with a Water Buffalo horn bolster.
**Yanagi Honyaki : 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.