Honyaki knives are true-forged knives, made with a single piece of high- carbon metal. The similar technique is utilized in creating Samurai swords. With attentive care, Honyaki knives keep tremendous sharp.
A single piece of high-carbon metal could be very troublesome to forge. Each blade is rigorously heat-treated and water tempered by our expert knife grasp. Sharpening is a problem due to the hardness. Natural sharpening stone is really helpful. However, the Honyaki has the longest enduring sharpness of all Japanese knives. Recommended for knowledgeable and extremely expert chef. Mirror-Finished Honyaki knives have stronger rust resistance than common Honyaki knives.
Not Stainless metal*
Most regularly used to organize sashimi and slicing uncooked fish. Can even be used to chop giant cuts of meat with out bones. Not to be use with frozen meals. Handle is manufactured from Ebony, which supplies a safe grip and prevents slipping. Handle is Octagonal Shaped that comfortably matches in arms. Natural sharpening stone is advisable for sharpening.
History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu have been often known as the perfect sword craftsmen in Japan. After his dying, Yoshihiro’s apprentices continued to make use of his method and conventional expertise. The methods used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives at the moment are acknowledged to be the most effective chef knives in Japan because of the wealthy historical past and methods which are utilized from sword making to chef knives.
