{"title":"Knives by Genkai Masakuni","description":null,"products":[{"product_id":"genkai-masakuni-mizu-honyaki-shirogami-2-ripple-mirror-300mm-sakimaru-takohiki","title":"Genkai Masakuni Mizu-Honyaki Shirogami #2 Ripple Mirror 300mm Sakimaru Takohiki","description":"\u003cp\u003eNot merely made knives with Honyaki (Monosteel), Genkai Masakuni is one of the very few blacksmiths in Japan who masters the skills of water-quenching over oil-quenching. Although oil-quenching (Abura-Honyaki) ensures stable production, the sharpness and strength tend to be inferior to those \u003cmeta charset=\"utf-8\"\u003eknives done by Mizu-Honyaki (Water-quenched), which is also why this Sakimaru Takohiki is brought to a whole new level of hardness at nearly 65 HRC. Not only the blade is polished to mirror-like, it comes with a wavy ripple along the 300mm body. Extremely rare, sought-after and precious.\u003cstrong\u003e Only ONE available. Designed for r\u003c\/strong\u003e\u003cb\u003eight-handed use.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Karatsu, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eDirected by : Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Genkai Masakuni 玄海 正国\u003c\/li\u003e\n\u003cli\u003eSharpener: Nori Igarashi 五十嵐 宣\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple (Ayanami Hamon 綾波刃紋)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eEbony\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan\u003eEbony\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 453mm\u003c\/li\u003e\n\u003cli\u003eWeight: 453g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eComes with a Certificate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Genkai Masakuni 玄海 正國\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA top-tier craftsman who is known as the \"legendary blacksmith\" who devotes himself every day to mastering Mizu-Honyaki. Highly respected by top chefs and Michelin-starred Japanese restaurants owners in Japan, Mr. Masakuni now \u003cmeta charset=\"utf-8\"\u003eonly accept orders from people he knows. Huge efforts need to be made to bring a handful of his knives out of Japan.\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":43681400684763,"sku":"GMS2MRMST300GEOW","price":1559.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/GMS2MRMST300GEOW001.jpg?v=1676455861"}],"url":"https:\/\/burrfectionstore.com\/collections\/artisan-genkai-masakuni.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}