Genkai Masakuni Mizu-Honyaki Shirogami #2 Ripple Mirror 300mm Sakimaru Takohiki

Not 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 knives 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. Only ONE available. Designed for right-handed use.

Spec:

• Origin (Made in): Karatsu, Saga Prefecture, Japan
• Brand: Genkai Masakuni
• Workshop: Yamawaki Hamono
• Craftsman: Genkai Masakuni 玄海正國
• Sharpener: Nori Igarashi 五十嵐 宣
• Knife Type: Sakimaru Takohiki
• Blade
• Construction: Mizu-Honyaki
• Grind: Single Bevel (Right-handed)
  
• Steel Type: Shirogami #2 (White #2)
• Hardness: 64-65 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Ripple (Ayanami Hamon 綾波刃紋)
• Kyomen (Mirror)
• Blade Length: 300mm (11.8")
• Blade Height (at heel): 33mm
• Spine Thickness
• Above heel: 3.8mm
• Middle: 3.1mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Ebony
• Ginmaki: Nickel Copper (x3)
• Length: 145mm
• Overall Length: 453mm
• Weight: 453g (8.32oz)
• Comes with a Certificate

About Genkai Masakuni 玄海 正國

A 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 only accept orders from people he knows. Huge efforts need to be made to bring a handful of his knives out of Japan.

About Mizu-Honyaki 水本焼

Mizu-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.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not 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.

Cutting Surface:

Recommended 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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.