Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Mt. Fuji Sakimaru Takohiki 360mm

Name: Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Mt. Fuji Sakimaru Takohiki 360mm
Brand: Yoshikazu Ikeda
Price: 4800.00 AUD
Availability: InStock

$4,800.00

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Detailed Specifications

Line	Yoshikazu Ikeda Honyaki
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	377 g 13.3 oz
Edge Length	352 mm .13.86 inch
Heel Height	38 mm .1.5 inch
Width @ Spine	4.4 mm 0.17 inch
Width @ Mid	3.7 mm 0.15 inch
Width @ 1cm from Tip	2.2 mm 0.09 inch
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	62 - 65
Surface Finish	Mirror Polish
Handle	triple spacer ebony
Region	Sakai
Best for	Enthusiasts Collectors

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Yoshikazu Ikeda White #1 Mizu-Honyaki Mt. Fuji Sakimaru Takohiki 360mm

A truly extraordinary creation from the legendary Yoshikazu Ikeda, this knife represents the pinnacle of traditional Japanese craftsmanship. Forged in White #1 steel using the revered Mizu-Honyaki technique, it stands as one of the rarest forms in the world of Japanese blades.

Measuring an imposing 360mm, this tall Sakimaru Takohiki is exceptionally difficult to execute. The blade face reveals the majestic Mt. Fuji hamon, while the ura side carries a full moon motif, offering a dual harmony of power and serenity—an artistry few smiths could ever achieve.

The piece is finished with an exceptional full mirror polish, elevating both its aesthetic brilliance and its collectability. It is housed in a friction-fit ebony saya, providing secure protection and understated elegance without the need for a pin.

The combination of rare White #1 steel and the sheer size of this honyaki sakimaru makes it one of the true unicorn knives of our time. For collectors seeking the highest expression of Japanese blade artistry, this masterpiece is without equal.

A consignment knife from a famous Sydney Japanese chef. As always, K&S guarantees authenticity and will ensure safe, secure shipping of this exceptional blade.

Weight: 377g
Edge length: 352mm

Talking about Honyaki kitchen knives from Japan, we always think about the beautiful wave-pattern hamon. I have plenty of those waiting to be listed, but I want to introduce you this beautiful mizu-honyaki blade as my first Honyaki knife here at Knives and Stones: the magnificant "Moonnight Fuji mountain", which is named after its painting like hamon line featuring the famous Fuji-mountain. The K&S Special edition comes with an elegant K&S Ringed Gidgee triple spacer handle with blonde / cream buffalo horn handle and a matching black hardwood saya.

As far as I know, there are only two masters in Japan that can forge this type of hamon, and one of them is "Genkai".

This is one of the finest Japanese honyaki kitchen knives that you can possibly buy, I absoutely LOVE his work, and I want to share them with you.

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: 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: White 2 / Shirogami #2
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
- Marble / Blonde Horn
- Black Buffalo Horn
Theis Wa handle design is renowned for its elegant, classic design, making it a sought-after feature in premium knives. This particular handle showcases a triple nickel copper spacer, adding a touch of sophistication. The handle itself is crafted from high-quality ebony, complemented by a horn ferrule that can be either black buffalo horn or a stunning blonde/marble buffalo horn. This meticulous combination of materials not only enhances the knife's aesthetic appeal but also ensures durability and a comfortable grip, making it a favorite among discerning chefs and knife enthusiasts.
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