Exotic: Yoshikazu Ikeda White 1 Mizu-Honyaki Kachikaeshi Gyuto 240mm Ebony Set

Name: Exotic: Yoshikazu Ikeda White 1 Mizu-Honyaki Kachikaeshi Gyuto 240mm Ebony Set
Brand: Yoshikazu Ikeda
Price: 4399.95 AUD
Availability: OutOfStock

$4,399.95

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	237 mm .9.33 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	2.5 mm 0.1 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	White 1 / Shirogami #1 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	62 - 65
Surface Finish	Mirror Polish
Handle	Ebony Mosaic
Region	Sakai
Best for	Enthusiasts Collectors

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This Yoshikazu Ikeda Mizu-Honyaki Kachikaeshi Gyuto 240mm is a double-bevel chef's knife forged from White 1 carbon steel, best fitting professional users seeking traditional Sakai honyaki construction. Crafted by Yoshikazu Ikeda, president of the Sakai Uchihamono Traditional Craftsmen Association and a certified Traditional Craftsman since 1988, this blade features a mirror polish finish and measures 237mm in edge length with a heel height of 48mm.

The White 1 steel achieves 62-65 HRC hardness through high carbon content and zero chromium, requiring prompt wiping and drying after use to prevent corrosion. This reactive carbon steel sharpens to an extremely fine edge due to its purity, suiting precise slicing, mincing, and chopping tasks. The honyaki monosteel construction weighs 203g with spine thickness measuring 3.0mm at the heel, 2.5mm at mid, and 0.8mm at the tip, providing substantial presence during general-purpose kitchen work.

Yoshikazu Ikeda founded Ikeda Tanrenjo in 1983 after apprenticing under his father Kameo Ikeda from 1967, earning the Osaka Prefecture Outstanding Artisan Award in 2014 for his mastery of honyaki forging. This gyuto profile serves as a multi-purpose tool designed for diverse cutting applications rather than specialising in single tasks, featuring the kachikaeshi guard characteristic of traditional Japanese blade geometry.

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 1 / Shirogami #1
White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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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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