Thursday, August 30, 2012

Singatirin Honyaki

Honyaki knives are forged from a single material, usually high-carbon steel. The finest honyaki (mizu-honyaki) are then differentially-hardened, the same method used for traditional katana.
They are extremely difficult to forge, requiring a high level of skill and experience. They are also very difficult to sharpen and maintain, while being easily damaged if not properly used. But all of these properties converge to yield the longest lasting of all Japanese blades.They are also more expensive than other knives, such as Kasumi knives, which are made out of two materials and are easier to forge and maintain.

This Honyaki is made by a very skilled blacksmith from Sanjo using very pure japanese carbon steel, with very high carbon content!
It is a true Honyaki blade with a temper line, but is not like Sakai aria Honyaki. It is much straighter and wider at the tang of the knife. The blacksmith believes this is the best way to forge because it makes the knife stronger!! The Fit and Finish is also incredible with a rounded choil and spine for ease of holding on long working days!

I found it difficult to polish these honyaki blades as the steel is very hard!! But, they take a super sharp edge and hold it longer than Kasumi knives I have tried (except the Kato :))

We were able to procure them at a VERY GOOD price compared to any other real Honyakis on the market. So please don’t make a mistake by thinking these are cheap Honyaki knockoffs, because they are NOT!! I have several of Honyakis for over a $1000 USD and this one is as good and maybe better than those!!!

A big plus for Honyaki knives is their muted reactivity to acid foods. They are far less reactive than Iron Clad knives, and can take and hold an extremely keen edge. Because of these characteristics, they are the first choice for high end Japanese restaurants and Sushi bars.

But, as with all things in life, there are also downsides to Honyaki Knives. They are harder to maintain and are very prone to chipping. Definitely not a knife for the faint of heart, or the beginning culinary engineer. For those willing to try one of these excellent blades, I recommend a micro bevel for a stronger edge.

Overall, for the price, you would be hard pressed to find a better value on any other Honyaki of this quality.

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