Description
White Steel #2 Honyaki Series
Generally, Japanese kitchen knives are forged by combining steel and soft iron together, but Honyaki is the highest grade of kitchen knife made by forging only one steel. Forging only hard steel is very time-consuming, and the blade often cracks during quenching. As producing Honyaki knives requires a high level of skill, so craftsmen who can produce them are limited. However, the most important feature of Honyaki is the ultimate sharpness that cannot be experienced with knives made in this way.
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