BFCM2025 Old Stock Yoshikazu Ikeda Honyaki White 3 Gyuto 240mm SP1

Name: BFCM2025 Old Stock Yoshikazu Ikeda Honyaki White 3 Gyuto 240mm SP1
Brand: Yoshikazu Ikeda
Price: 3000.00 AUD
Availability: OutOfStock

$3,000.00

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.

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	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	203 g 7.16 oz
Edge Length	232 mm .9.13 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	White 3 / Shirogami #3 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	59 - 61
Surface Finish	Mirror Polish
Handle	Ebony Mosaic
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 Honyaki White 3 Gyuto 240mm is a double-bevel chef's knife best fit for users seeking traditional Sakai honyaki construction with reactive carbon steel. Forged by Yoshikazu Ikeda, president of the Sakai Uchihamono Traditional Craftsmen Association, this blade features a mirror polish finish and measures 232mm in edge length with a heel height of 47mm. The spine measures 2.6mm at both the heel and mid-section, tapering to 0.9mm at the tip, while the knife weighs 203g.

The blade is constructed from Hitachi White 3 carbon steel with 0.8% carbon content and no chromium, making it fully reactive and requiring immediate drying after use to prevent corrosion. This honyaki forging lacks stainless cladding and demands specific maintenance routines. White 3 steel offers a balance between ease of sharpening and edge durability due to its lower carbon content relative to other Shirogami variants. As a general-purpose gyuto profile, this knife suits mincing, slicing, and chopping tasks in professional or home kitchens where reactive high-carbon steel performance is desired.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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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
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.
The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.
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