Yoshikazu Ikeda water quenched honyaki 240mm gyuto. Shirogami #2 steel blade. Octagon ebony wood handle with water buffalo horn ferrule and bone spacer. HRC 63. 234 grams, 389mm approx. overall, 233mm cutting edge, 244mm tip to machi, 47mm height at heel.
Yoshikazu Ikeda’s water quenched honyaki (true forged) blades are forged with a single piece of shirogami #2 (white steel) and heat treated with a proprietary clay blend along the spine and tang, which make for a harder edge and tough softer body. Water quenched honyaki forging is very difficult to master and Ikeda-san’s knives are both beautiful and practical performers. These knives are thin and hard, and do not stand up to mistreatment, but with care, will have some of the best edge life for white steel we have come across, and very easy to sharpen.
Yoshikazu Ikeda is one of the finest smiths in Sakai City, Osaka, and while we hesitate to use superlatives like 'best' or 'finest', as they can easily become meaningless if overused, in this case it’s true. Ikeda-san has been making knives and swords for over 40 years since his early 20's. He is a ‘dentoukougeishi’; a traditional craftsman that is officially recognized by the Japanese government, and since 2001 he has been the chairman of the association of dentoukougeishi. Ikeda-san's blades have excellent 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 we are honored to be able to get them made to order for our shop.