Crows Nest store now open from Friday to Tuesday, 10am till 6pm.

1 10
Yoshikazu Ikeda

Exotic: Yoshikazu Ikeda Blue #1 Mizu-Honyaki Yanagiba 300mm / Moribashi Set #1

$4,500.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
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.

    This Yoshikazu Ikeda Mizu-Honyaki Yanagiba is a 300mm single-bevel sashimi knife forged from Blue #1 carbon steel, best fit for professional chefs requiring precision raw fish preparation. Crafted in Sakai by the president of the Sakai Traditional Craftsmen Association, this honyaki blade features a mirror polish finish and measures 291mm in edge length with a heel height of 32mm. The spine measures 4.3mm at the heel, tapering to 0.9mm at the tip, and the knife weighs 232g.

    Blue #1 steel contains 1.3% carbon and 1.75% tungsten, achieving a hardness between 61 and 64 HRC for extended edge retention. As a reactive carbon steel honyaki construction without stainless cladding, the blade requires immediate drying after use and light oiling to prevent rust and develop a protective patina. This single-bevel profile suits long, smooth drawing cuts for sashimi and seafood slicing. The set includes Moribashi serving chopsticks paired with the 300mm yanagiba for complete plating presentation.

    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.

      Slide for more >>

    • 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

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

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

      << Slide for more

    Liquid error (sections/product-recommendations line 9): Could not find asset snippets/kns-product-recs.liquid
    Our Locations

    Visit Us In Person

    Experience our knives hands-on at any of our three showrooms across Australia.

    St Peters, Sydney

    St Peters

    HQ
    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 sales@knivesandstones.com.au
    Mon–Fri 10am–5pm Closed weekends

    Enter via Bishop St. Limited parking — please find nearby street parking.

    Get directions
    Crows Nest, Sydney

    Crows Nest

    Open Weekends
    107 West St
    Crows Nest, NSW 2065
    (02) 8234 8848
    Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu
    Get directions
    Braddon, Canberra

    Canberra

    Kakumei
    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
    Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
    Get directions
    Back to top