Yoshikazu Ikeda / Sakai Hokushin Honyaki Shirogami #3 Ripple 240mm Gyuto

This Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel, heat-treated to 63 HRC. The knife has excellent fit and finish with an elegant brushed finish and an exquisite Honyaki ripple Hamon line that’s visually pleasing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Sakai Hokushin 堺北辰
• Workshop: Ikeda Tanrenjo 
• Craftsman: Yoshikazu Ikeda 池田 美和
• Knife Type: Gyuto
• Blade
• Construction: Honyaki
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: Shirogami #3 (White #3)
• Hardness: 63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Ripple 
• Blade Length: 240mm (9.4") 
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 3.6mm
• Middle: 2.6mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood (Dalbergia Odorifera)
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Rosewood (Dalbergia Odorifera)
• Ginmaki: Nickel Copper (x3)
• Length: 145mm
• Overall Length: 395mm
• Weight: 236g (8.32oz)
• Engraved Mark: In Japanese Kanji "Sakai Hokushin" (堺北辰)

About Yoshikazu Ikeda 池田 美和

Yoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.

Care:

Shirogami #3 (white #3) steel is one of the 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.