Honyaki Chef

$500.00
Sold Out

This blade is water quenched. Meaning that during the heat treatment it was submerged in water. This violent process yields around a 50% failure rate, cracking the blade. Which is why it’s extremely rare to find a water quenched blade. The water quench is sought after because it takes the steel to its highest functional potential.

This blade is water quenched. Meaning that during the heat treatment it was submerged in water. This violent process yields around a 50% failure rate, cracking the blade. Which is why it’s extremely rare to find a water quenched blade. The water quench is sought after because it takes the steel to its highest functional potential.

Attributes:

Made using the revered Honyaki technique, this blade undergoes a meticulous clay heat treating process, creating a striking hamon and an extraordinary balance of hardness and resilience. Coveted for their beauty, longevity, and cutting performance, these knives are not just tools, they are heirlooms. Only a select few will ever own one.

Material:

W2 carbon steel (water quenched

Maple burl

Amboyna Burl spacer

8” Blade

5” Sculpted Faceted handle

3/32” thick at spine

Distal taper

62 HCR

If you like this style of knife but would like a custom one made feel free to Contact me.

If you would like to buy this knife but live outside the USA or Canada please contact me.