Japanese Chef Knife 11 Inch 27cm Blade Honyaki GYUTO (Like New) Kitchen Knife

Description

Japanese Kitchen Knife / Chef Knife

Made by Honyaki Method

Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging and quenching a blade , with a technique most similar to the tradition of nihonto (Katana Sword), from a single piece of high-carbon steel to achieve sharper and long lasting blade.

Forged and Quenched.

Handcrafted by a Swordsmith in Sakai, Osaka, Japan

Sakai, Osaka, Japan is a very well known place for gunsmiths and swordsmiths since the Samurai Era (nearly 500 years ago). “Honyaki” method is used to make Samurai Katana swords.

Blade size: 11 inches / 27cm

Total Length: 16 inches / 41cm

Weight 9.75oz / 277g

This is “Like New” condition but also old stock. There may be small amount of rust especially on handle. You should be able to remove it using rust remover and steel wool. Please see photos.

F & Q

What is the blade made of?

• It is made of high-carbon steel.

What kind of method was used to make this knife?

• It was made using the “Honyaki” method. Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging and quenching a blade , with a technique most similar to the tradition of nihonto (Katana Sword), from a single piece of high-carbon steel to achieve sharper and long lasting blade.

Does it last forever?

• When you take care of it, it will last years of use. Traditionally in some parts of Japan, high quality knives are passed on for generations.

Do I need to sharpen it? If so, how often?

• Yes. To keep the best cutting result forever, sharpening using the whetstone is necessary. It depends on how often you use the knife but usually once a month is recommended.

What is this knife best to cut for?

• Best for meat and fish. Good to cut vegetables as well.

Is there anything not to do?

• Yes.  There are a few things not to do.  

1. DO NOT use a dishwasher.
2. Avoid cutting bones and frozen ingredients. 
3. Don’t leave it in the water. After the use, wash it and wipe with dry cloth. Best to keep it dry all the time to avoid rusting.
4. Avoid using a hard plastic cutting board.