Yoshikazu Ikeda is one of the most highly regarded blacksmiths in Sakai. His honyaki blades are revered by chefs worldwide for their beauty and sharpness. With over 50 years of forging experience, Ikeda-san pours his heart and soul into every knife.
In order to forge a water quenched white #1 blade you must be at the top of your game. White #1 (shirogami) steel has a very small temperature window and there are only a handful of smiths in Japan that can successfully create these knives.
This exquisite knife was forged in the year 2020 and finished by master sharpener Igarashi Nori in June of that year. Igarashi-san has polished this knife to a beautiful mirror that exposes an intricate hamon and moon, this knife simply put is breathtaking.
This one of a kind knife has been fitted with a classy and traditional octagonal handles made from Ebony wood. It is accented with silver spacers and a water buffalo horn collar and end-cap.
Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.