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Yoshikazu Ikeda

Exotic: Yoshikazu Ikeda Blue #1 Mizu-Honyaki K-tip Yanagiba 300mm with Blood Groove Pau Rosa Set

$3,200.00 $4,000.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Yanagiba
Bevel Type Single Bevel
Weight 232 g        8.18 oz
Edge Length 291 mm   .11.46 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 4.3 mm     0.17 inch
Width @ Mid 3.4 mm     0.13 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 61 - 64
Surface Finish Mirror Polish
Handle Special Handle
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 Blue #1 Mizu-Honyaki K-tip Yanagiba 300mm (Ebony Saya & Handle Set) with Blood Groove

    Forged by the legendary Yoshikazu Ikeda in Sakai, this Blue #1 Mizu-Honyaki Yanagiba is a masterpiece that embodies the harmony between art and performance.

    Hand-forged from Aogami #1 carbon steel and hardened to an exceptional HRc 63–65, it delivers remarkable edge retention and an effortless, precise cut — exactly what top sushi chefs demand. The mirror-polished finish reveals delicate steel banding beneath the surface, while the traditional mizu-honyaki quench brings out a soft, ethereal hamon that speaks of true craftsmanship.

    Adding to its beauty is the subtle bohi (fuller or blood groove), a rare and elegant detail inspired by Japanese swordmaking. This knife is paired with a custom Pau Rosa wood saya and matching octagonal handle — both crafted from richly grained exotic hardwood that brings warmth and depth to the pristine steel.

    Elegant, powerful, and full of soul — this is far more than a kitchen tool. It’s a collector’s piece that represents the best of Sakai’s honyaki tradition, available exclusively from K&S.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral 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: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

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