Gyuto knife, Shirogami 3 carbon steel, honyaki forged - Ikeda
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Ikeda san is of the most respected knife makers in Sakai. He is most famous for his honyaki or true forged blades. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The waves line or hamon seen on the blade face is indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is extremely high. Ikeda san uses shirogami 3 quenched in oil in this case.
SHAPE: Gyuto. This is the Japanese equivalent of a western chef knife but with a slimmer profile.
STEEL: Shirogami 3. This is the steel with the lowest carbon content out of the white series. It is most commonly used in honyaki blades to stop the hardness getting too high and them becoming even harder to sharpen.
FINISH: Mirror polished.
HANDLE: Octagonal ebony handle with a horn spacer and buffalo horn ferrule.
LENGTH: 210mm in length.
MAKER: Yoshikazu Ikeda - Sakai, Japan
BEST FOR: Seekers of the ultimate in Japanese knife craftsmanship.
SAUNDERS SAYS: "I only got one of these which was the a mistake. This thing is magnificent, it’s definitely got some weight to it but it’s still perfectly balanced.”