Yoshikazu Ikeda is one of the finest smiths in Sakai, we hesitate to use superlatives like best or finest as they can become easlily meaningless if overused. Ikeda-san has been making knives and swords for over 40 years since his early 20's, Ikeda-san became officially recognized as a dentoukougeishi; a traditional craftsman officially recognized by the Japanese government and since 2001 has been the chairman of the association of dentoukougeishi. He forges knives for a select few brands as their top shelf knives, and we are honored to be able to get them in our shop made to order for us.
Master craftsman Yoshikazu Ikeda deferentially heat treated single steel “honyaki” (true forged) from Sakai-City Osaka. Yoshikazu Ikeda’s honyaki blades are a single piece of white steel hand forged and quenched in with a proprietary clay blend along the spine and tang which make for a harder edge and tough softer body. Honyaki forging is very difficult to master and Ikeda-san’s knives are both beautiful and great performers, great edge life and toughness with a smooth silky feeling sharpening.
White steel is a very fine grained carbon steel made from a very low contaminate iron loved for it's ease of sharpening and ability to take a very fine razor sharp edge. White steel is a favorite of sushi chefs for knives in which a very fine finish is essential. Not the easiest steel to forge and temper properly, white steel done well is a testimony to a smith's skill. White steel is fairly reactive and requires care to avoid rust.