Subscribe to our news letter and enjoy $10 off!

Yoshikazu Ikeda  |  SKU: IK-W3HON-SUJ450

Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm White 3 Steel

$4,200.00 $4,600.00
Tax included Shipping calculated at checkout.

Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 560 g        19.75 oz
Edge Length 458 mm   .18.03 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 5.0 mm     0.2 inch
Width @ Mid 3.5 mm     0.14 inch
Width @ 1cm from Tip 1.8 mm     0.07 inch
Steel White 3 / Shirogami #3 | Carbon
Blade Construction Honyaki
Hardness (HRC) 59 - 61
Surface Finish Mirror Polish
Handle Coke-bottle Shaped Western
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Yoshikazu Ikeda Sakimaru Sujihiki, White 3 steel honyaki, wave hamon. The hamon is hard to take with pics because the knife is covered with anti-rust coating. 



    Yoshikazu Ikeda is probably the most renowned and celebrated blacksmith in Sakai. Yoshikazu and his later elder brother Tatsuo Ikeda are the leaders of the Sakai blacksmith guild (with Tatsuo being the previous and Yoshikazu being the current chairman). The Ikeda brothers produce some of the best Honyaki knives as they pioneered the Sakai's signature wave and subsequent Fuji-san hamon.

    At close to 80 years old, Ikeda-san is still actively producing his signature honyaki blades in a wide range of carbon steels.

    Pros Cons
  • Highly collectable
  • Great artistic
  • Excellent fit and finish
  • High budget
  • Need extra care

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Yoshikazu Ikeda

    Yoshikazu Ikeda, born in 1946, is a renowned Japanese kitchen knife craftsman and the top blacksmith in Sakai, a city famous for its traditional knife-making. He and his late brother, Tatsuo Ikeda, are especially famous for their expertise in crafting honyaki knives, which are considered the pinnacle of Japanese kitchen knives. With a career spanning decades, Ikeda has mastered the art of forging high-quality kitchen knives, blending traditional techniques with modern innovations. He is celebrated for his meticulous craftsmanship, producing blades known for their sharpness, durability, and exquisite finish. Ikeda's knives are highly sought after by professional chefs and culinary enthusiasts worldwide. His dedication to his craft has earned him a prestigious reputation, making him a pivotal figure in preserving and advancing Sakai's knife-making heritage.

    Master Ikeda is the main blacksmith for Yoshihiro (义弘) and Ninohi (子の日).

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

      Slide for more >>

    • Steel: White 3 / Shirogami #3

      White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 59- 61

      << Slide for more >>

    • Construction: Honyaki

      In Japanese kitchen knives, "honyaki" (本焼) denotes a traditional forging method where the blade is crafted entirely from high-carbon steel, often white or blue steel. Mimicking samurai sword craftsmanship, honyaki knives are either oil-quenched or water-quenched. Water-quenching produces an extremely hard yet brittle blade, requiring exceptional skill to achieve without cracking. Oil-quenching is more forgiving, offering a balance between hardness and resilience. Both techniques yield knives with sharp, enduring edges. Due to the complexity of production, honyaki knives are prized for their unparalleled performance but are costly and challenging to maintain, appealing mainly to expert chefs or serious knife enthusiasts.

      Normally the hardness of Honyaki blades is HRC 1 to 2 higher than non-honyaki blades.

      << Slide for more >>

    • Handle Specs

      Profile: Coke-bottle shaped western

      Material:

      • Ambonya Burl Stabilized
      • Acrylic
      • G10

      Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.

      The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.

      This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

      << Slide for more

    Yoshikazu Ikeda

    Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm White 3 Steel

    $4,200.00 $4,600.00

    Yoshikazu Ikeda Sakimaru Sujihiki, White 3 steel honyaki, wave hamon. The hamon is hard to take with pics because the knife is covered with anti-rust coating. 

    View product