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Oil quenched shirogami #3 with octagonal Japanese ho wood handle and water buffalo horn ferrule. 323mm cutting edge 338mm tip to machi, 40mm wide at heel and tapering from 4mm thick at spine. 248 grams.
Master craftsman Yoshikazu Ikeda differentially 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 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 practical performers. They have great edge life and toughness, paired with a smooth, silky feeling when sharpening. White #2 (more carbon than #3) is used in Ikeda-san's water quenched honyaki knives. Shirogami #3 (less carbon than #2) oil quench will have less edge life than water but will still have an excellent edge life due to heat treatment. Oil quench honyaki makes for tougher, more chip and crack resistant blades while water quench honyaki will generally have longer edge life when mistreatment is avoided. These knives are ideal for the professional or sushi chef looking for a traditional, Japanese single bevel slicer, who can care for a reactive knife, and enjoys sharpening on whetstones.
Shirogami is highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use.
Shirogami is highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.
Yoshikazu Ikeda is one of the finest smiths in Sakai. We hesitate to use superlatives like 'best' or 'finest', as they can easily become meaningless if overused. Ikeda-san has been making knives and swords for over 40 years since his early 20's. He is formally recognized as a dentoukougeishi; a traditional craftsman that is officially recognized by the Japanese government. He has since 2001 been the chairman of the association of dentoukougeishi. Ikeda-san's blades have an amazing, fine edge formation, edge retention and toughness. It's very difficult to achieve this combination of blade attributes, as even talented smiths have a hard time getting all three.He forges knives for a select few brands, represented as their top shelf knives, and so we are honored to be able to get them made to order for our shop.