{"title":"Honyaki Knife","description":"\u003cspan class=\"new-h1\"\u003eHonyaki Knives\u003c\/span\u003e\n\u003cspan class=\"new-h2\"\u003eTrue forged\u003c\/span\u003e\n\u003cp\u003eKnives forged from a single piece of hard carbon steel that has been differentially tempered. The ultimate Japanese knife.\u003c\/p\u003e","products":[{"product_id":"nenohi-honyaki-240-gyuto-3-silver-rings","title":"Nenohi Honyaki 240 Gyuto - 3 Silver Rings","description":"\u003ch2\u003eNenohi Custom Honyaki 240 Gyuto\u003c\/h2\u003e\n\u003cp\u003eForged by Master Yoshikazu Ikeda from a single piece of hagane (hard steel) and differentially tempered to create a softer supportive spine and a hard accurate edge this Honyaki Gyuto is every serious knife nerds dream blade.\u003c\/p\u003e\n\u003cp\u003eA Honyaki Gyuto is the embodiment of the Japanese concept of beauty that can only be formed with the passing of time. A freshly minted Honyaki Gyuto is truly impressive with a high gloss finish and subtle hamon but it is only after use, that it will form its unique patina.\u003c\/p\u003e\n\u003cp\u003eThe blade transforms from shiny to varying shades of grey and other colours as it comes in contact with different foods. If you want a knife that will remain pretty buy a stainless steel knife. But if you want a knife that will develop character buy a honyaki.\u003c\/p\u003e\n\u003cp\u003eThis blade is hand forged and hand sharpened in Sakai before re-finishing to a high mirror glaze by Nenohi. The handle is a specially selected piece of hon-kokutan (true ebony) with three sterling silver rings.\u003c\/p\u003e\n\u003cp\u003eThis blade also features a beautiful hamon that is naturally formed during the quenching process (unlike the modern trend of creating a hamon with sandblasting).\u003c\/p\u003e\n\u003cp\u003eThis knife deserves to be used by someone with great skill or loved by a collector with very discerning taste.\u003c\/p\u003e\n\u003ch3\u003eNenohi and the pursuit of excellence\u003c\/h3\u003e\n\u003cp\u003e\"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives.\" Yusuke Sawada president of Nenohi\u003c\/p\u003e\n\u003ch3\u003ePlease note:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOnly sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.\u003c\/li\u003e\n\u003cli\u003eThe blade is made from carbon steel and needs special attention to keep it rust and tarnish free.\u003c\/li\u003e\n\u003cli\u003eThe blade will patina (change colour) on contact with food. This is completely normal for carbon steel knives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e......\u003c\/p\u003e\n\u003ctable summary=\"\" width=\"95%\" cellspacing=\"0\" cellpadding=\"5\" border=\"1\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGyuto\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e233mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e388mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e240gm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.2mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePin tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carbon steel forged in the honyaki method.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHamaguri with 45\/55 microbevel\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!------\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":28755089357,"sku":"NEHO-240GY-3R","price":3689.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/nenohi-honyaki-240-gyuto-3-silver-rings-ebony.jpg?v=1788686526"},{"product_id":"nenohi-honyaki-210-gyuto-traditional-ebony","title":"Nenohi Honyaki 210 Gyuto - Traditional Ebony","description":"\u003ch2\u003eNenohi Custom Honyaki 210 Gyuto\u003c\/h2\u003e\n\u003cp\u003eForged by Master Yoshikazu Ikeda from a single piece of hagane (hard steel) and differentially tempered to create a softer supportive spine and a hard accurate edge this Honyaki Gyuto is every serious knife nerds dream blade.\u003c\/p\u003e\n\u003cp\u003eA Honyaki Gyuto is the embodiment of the Japanese concept of beauty that can only be formed with the passing of time. A freshly minted Honyaki Gyuto is truly impressive with a high gloss finish and subtle hamon but it is only after use, that it will form its unique patina.\u003c\/p\u003e\n\u003cp\u003eThe blade transforms from shiny to varying shades of grey and other colours as it comes in contact with different foods. If you want a knife that will remain pretty buy a stainless steel knife. But if you want a knife that will develop character buy a honyaki carbon steel knife.\u003c\/p\u003e\n\u003cp\u003eThis blade is hand forged and hand sharpened in Sakai before re-finishing to a high mirror glaze by Nenohi. The handle is in traditional ebony wood.\u003c\/p\u003e\n\u003cp\u003eThis blade also features a beautiful hamon that is naturally formed during the quenching process (unlike the modern trend of creating a hamon with sandblasting).\u003c\/p\u003e\n\u003cp\u003eThis knife deserves to be used by someone with great skill or loved by a collector with very discerning taste.\u003c\/p\u003e\n\u003ch3\u003eNenohi and the pursuit of excellence\u003c\/h3\u003e\n\u003cp\u003e\"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives.\" Yusuke Sawada president of Nenohi\u003c\/p\u003e\n\u003ch3\u003ePlease note:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOnly sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.\u003c\/li\u003e\n\u003cli\u003eThe blade is made from carbon steel and needs special attention to keep it rust free.\u003c\/li\u003e\n\u003cli\u003eTraditional machi gap between blade and bolster\u003c\/li\u003e\n\u003cli\u003eThe blade will patina (change colour) on contact with food. This is completely normal for carbon steel knives.\u003c\/li\u003e\n\u003cli\u003eThis blade has been sharpened to a fine edge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e......\u003c\/p\u003e\n\u003ctable summary=\"\" width=\"95%\" cellspacing=\"0\" cellpadding=\"5\" border=\"1\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGyuto\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e202mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e345mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e174gm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePin tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carbon steel forged in the honyaki method.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHamaguri with 45\/55 microbevel\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!------\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":31395607478368,"sku":"NEHY-210GYEB","price":2498.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/nenohi-honyaki-210-gyuto-knife-traditional-ebony.jpg?v=1788687331"},{"product_id":"kagekiyo-mizu-honyaki-w2-300-kiritsuke-yanagiba-ebony","title":"Kagekiyo Mizu Honyaki W2 300 Kiritsuke Yanagiba - Ebony \u0026 Saya","description":"\u003ch2\u003eKagekiyo Honyaki\u003c\/h2\u003e\n\u003cp\u003eElite level kiritsuke yanagiba by Kagekiyo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis Japanese knife is made specifically for slicing raw fish\u003c\/li\u003e\n\u003cli\u003eWhite 2 carbon steel blade is differentially tempered at the spine providing extra strength to this elite carbon steel blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eBeautiful mirror finish above the shinogi line \u003c\/li\u003e\n\u003cli\u003eWater quenched\u003c\/li\u003e\n\u003cli\u003eExtremely sharp kataba blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eBlade forged and sharpened by Sakai elite level artisans\u003c\/li\u003e\n\u003cli\u003ePlease note - the handle is set with a small gap at the machi in honour with tradition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIncludes wooden saya (sheath).\u003c\/p\u003e\n\u003ch3\u003eAbout Honyaki Knives\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHonyaki knives are considered the pinnacle of blacksmithing in Japan. \u003c\/li\u003e\n\u003cli\u003eAs the cutting edge is more brittle compared to hon-kasumi knives they require very skilled hands. In Japan it's said only great chefs can use a honyaki knife properly without damaging it, hence it is considered a right of passage for many chefs.\u003c\/li\u003e\n\u003cli\u003eHonyaki knives are forged from one steel and hence extremely difficult to make compared to hon-kasumi knives which are made from joining soft iron to harder steel to give it similar properties.\u003c\/li\u003e\n\u003cli\u003eA honyaki knife is more difficult to sharpen than a honkasumi knife but has even better edge retention and sharpness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: This is an elite level knife made from carbon steel and is more susceptible to rust than stainless steel knives. The carbon steel blade will form a patina and change colour from first use. We recommend \u003ca href=\"http:\/\/www.chefsarmoury.com\/knife-care-accessories\/camellia-oil-tsubaki\/prod_132.html\"\u003ecamellia oil\u003c\/a\u003e and \u003ca href=\"http:\/\/www.chefsarmoury.com\/knife-care-accessories\/rust-clean-by-northman\/prod_133.html\"\u003erust cleaner\u003c\/a\u003e for maintenance.\u003c\/p\u003e\n\u003cp\u003eIf you have never used, sharpened and maintained a carbon steel sashimi knife before and would like to buy a honyaki knife, we highly recommend starting with one of the other \u003ca href=\"\/collections\/sashimi-knives\"\u003eyanagiba\u003c\/a\u003e we have available.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable width=\"95%\" cellspacing=\"0\" cellpadding=\"5\" border=\"1\" align=\"center\" summary=\"\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYanagiba Kiritsuke\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e290mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e450mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e226g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.7mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePin tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite 2 honyaki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKataba single bevel for right handers\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":40940679037106,"sku":"BAMH-300KIYA-65574EB","price":2038.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/kagekiyo-mizu-honyaki-w2-300-kiritsuke-yanagiba-ebony-incl-saya_japanese-knife.jpg?v=1766005060"},{"product_id":"kagekiyo-mizu-honyaki-w2-300-sakimaru-takobiki-ebony","title":"Kagekiyo Mizu Honyaki W2 300 Sakimaru Takobiki - Ebony \u0026 Saya","description":"\u003ch2\u003eKagekiyo Honyaki\u003c\/h2\u003e\n\u003cp\u003eElite level sakimaru takobiki by Kagekiyo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis Japanese knife is made specifically for slicing raw fish\u003c\/li\u003e\n\u003cli\u003eWhite 2 carbon steel blade is differentially tempered at the spine providing extra strength to this elite carbon steel blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eBeautiful mirror finish above the shinogi line \u003c\/li\u003e\n\u003cli\u003eWater quenched\u003c\/li\u003e\n\u003cli\u003eExtremely sharp kataba blade\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eBlade forged and sharpened by Sakai elite level artisans\u003c\/li\u003e\n\u003cli\u003ePlease note - the handle is set with a small gap at the machi in honour with tradition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIncludes wooden saya (sheath).\u003c\/p\u003e\n\u003ch3\u003eAbout Honyaki Knives\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHonyaki knives are considered the pinnacle of blacksmithing in Japan. \u003c\/li\u003e\n\u003cli\u003eAs the cutting edge is more brittle compared to hon-kasumi knives they require very skilled hands. In Japan it's said only great chefs can use a honyaki knife properly without damaging it, hence it is considered a right of passage for many chefs.\u003c\/li\u003e\n\u003cli\u003eHonyaki knives are forged from one steel and hence extremely difficult to make compared to hon-kasumi knives which are made from joining soft iron to harder steel to give it similar properties.\u003c\/li\u003e\n\u003cli\u003eA honyaki knife is more difficult to sharpen than a honkasumi knife but has even better edge retention and sharpness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: This is an elite level knife made from carbon steel and is more susceptible to rust than stainless steel knives. The carbon steel blade will form a patina and change colour from first use. We recommend \u003ca href=\"http:\/\/www.chefsarmoury.com\/knife-care-accessories\/camellia-oil-tsubaki\/prod_132.html\"\u003ecamellia oil\u003c\/a\u003e and \u003ca href=\"http:\/\/www.chefsarmoury.com\/knife-care-accessories\/rust-clean-by-northman\/prod_133.html\"\u003erust cleaner\u003c\/a\u003e for maintenance.\u003c\/p\u003e\n\u003cp\u003eIf you have never used, sharpened and maintained a carbon steel sashimi knife before and would like to buy a honyaki knife, we highly recommend starting with one of the other \u003ca href=\"\/collections\/yanagiba-sashimi-knife\"\u003eyanagiba\u003c\/a\u003e we have available.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable summary=\"\" align=\"center\" border=\"1\" cellpadding=\"5\" cellspacing=\"0\" width=\"95%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSakimaru Takobiki\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e295mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e450mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e180g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2.9mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePin tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite 2 honyaki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKataba single bevel for right handers\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":41060882972850,"sku":"BAMH-300SMTK-65510EB","price":2038.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/kagekiyo-mizu-honyaki-w2-300-sakimaru-takobiki-ebony-incl-saya_japanese-knife.jpg?v=1766005040"},{"product_id":"nenohi-honyaki-240-gyuto-traditional-ebony","title":"Nenohi Honyaki 240 Gyuto Traditional Ebony","description":"\u003ch2\u003eNenohi Custom Honyaki 240 Gyuto\u003c\/h2\u003e\n\u003cp\u003eForged by Master Yoshikazu Ikeda from a single piece of hagane (hard steel) and differentially tempered to create a softer supportive spine and a hard accurate edge this Honyaki Gyuto is every serious knife nerds dream blade.\u003c\/p\u003e\n\u003cp\u003eA Honyaki Gyuto is the embodiment of the Japanese concept of beauty that can only be formed with the passing of time. A freshly minted Honyaki Gyuto is truly impressive with a high gloss finish and subtle hamon but it is only after use, that it will form its unique patina.\u003c\/p\u003e\n\u003cp\u003eThe blade transforms from shiny to varying shades of grey and other colours as it comes in contact with different foods. If you want a knife that will remain pretty buy a stainless steel knife. But if you want a knife that will develop character buy a honyaki.\u003c\/p\u003e\n\u003cp\u003eThis blade is hand forged and hand sharpened in Sakai before re-finishing to a high mirror glaze by Nenohi. The handle is a specially selected piece of hon-kokutan (true ebony).\u003c\/p\u003e\n\u003cp\u003eThis blade also features a beautiful hamon that is naturally formed during the quenching process (unlike the modern trend of creating a hamon with sandblasting).\u003c\/p\u003e\n\u003cp\u003eThis knife deserves to be used by someone with great skill or loved by a collector with very discerning taste.\u003c\/p\u003e\n\u003ch3\u003eNenohi and the pursuit of excellence\u003c\/h3\u003e\n\u003cp\u003e\"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives.\" Yusuke Sawada president of Nenohi\u003c\/p\u003e\n\u003ch3\u003ePlease note:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOnly sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.\u003c\/li\u003e\n\u003cli\u003eThe blade is made from carbon steel and needs special attention to keep it rust and tarnish free.\u003c\/li\u003e\n\u003cli\u003eThe blade will patina (change colour) on contact with food. This is completely normal for carbon steel knives.\u003c\/li\u003e\n\u003cli\u003eThis blade is slightly more robust than many honyaki gyuto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e......\u003c\/p\u003e\n\u003ctable summary=\"\" width=\"95%\" cellspacing=\"0\" cellpadding=\"5\" border=\"1\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGyuto\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e233mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e388mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e220gm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.2mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePin tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e62\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carbon steel forged in the honyaki method.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHamaguri with 45\/55 microbevel\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!------\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":48344396890371,"sku":"NEHO-240GY-EB","price":2800.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/nenohi-honyaki-240-gyuto-chef-knife-ebony.jpg?v=1780911954"},{"product_id":"nenohi-honyaki-210-gyuto-dry-silver","title":"Nenohi Honyaki 210 Gyuto Dry Silver","description":"\u003ch2\u003eNenohi Custom Honyaki 210 Gyuto\u003c\/h2\u003e\n\u003cp\u003eForged by Yoshikazu Ikeda, this Honyaki gyuto is a rare western handled version. It has a solid heft due to a little extra thickness in the blade to counter the more brittle nature of Honyaki knives. A true collectors piece.\u003c\/p\u003e\n\u003cp\u003eForged from a single piece of hagane (hard steel) and differentially tempered to create a softer supportive spine and a hard accurate edge this Honyaki Gyuto is every serious knife nerds dream blade.\u003c\/p\u003e\n\u003cp\u003eA Honyaki Gyuto is the embodiment of the Japanese concept of beauty that can only be formed with the passing of time. A freshly minted Honyaki Gyuto is truly impressive with a high gloss finish and subtle hamon but it is only after use, that it will form its unique patina.\u003c\/p\u003e\n\u003cp\u003eThe blade transforms from shiny to varying shades of grey and other colours as it comes in contact with different foods. If you want a knife that will remain pretty buy a stainless steel knife. But if you want a knife that will develop character buy a honyaki carbon steel knife.\u003c\/p\u003e\n\u003cp\u003eThis blade is hand forged and hand sharpened in Sakai before re-finishing to a high mirror glaze by Nenohi. The handle is in traditional ebony wood.\u003c\/p\u003e\n\u003cp\u003eThis blade also features a beautiful hamon that is naturally formed during the quenching process (unlike the modern trend of creating a hamon with sandblasting).\u003c\/p\u003e\n\u003cp\u003eThis knife deserves to be used by someone with great skill or loved by a collector with very discerning taste.\u003c\/p\u003e\n\u003ch3\u003eNenohi and the pursuit of excellence\u003c\/h3\u003e\n\u003cp\u003e\"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives.\" Yusuke Sawada president of Nenohi\u003c\/p\u003e\n\u003ch3\u003ePlease note:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOnly sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.\u003c\/li\u003e\n\u003cli\u003eThe blade is made from carbon steel and needs special attention to keep it rust free.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe blade will patina (change colour) on contact with food. This is completely normal for carbon steel knives.\u003c\/li\u003e\n\u003cli\u003eThis blade is slightly more robust than many honyaki gyuto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e......\u003c\/p\u003e\n\u003ctable summary=\"\" width=\"95%\" cellspacing=\"0\" cellpadding=\"5\" border=\"1\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGyuto\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e216mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e360mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e317gm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Thickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2.6mm\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTang\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFull tang\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHRC (hardness)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e62\/63\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carbon steel forged in the honyaki method. Water quenched - Mizu Honyaki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHamaguri with 45\/55 microbevel\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSaya\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!------\u003e","brand":"Chefs Armoury","offers":[{"title":"Default Title","offer_id":49572137599235,"sku":"NEHO-210GY-DS","price":3098.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/files\/nenohi-honyaki-210-gyuto-dry-silver.jpg?v=1788688539"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/6397\/collections\/honyaki-knife-type-collection.jpg?v=1447117247","url":"https:\/\/www.chefsarmoury.com\/collections\/honyaki-knife\/new-additions.oembed","provider":"Chef's Armoury","version":"1.0","type":"link"}