| Kikuichi
Aoko Honyaki
Collection
Honyaki construction
refers to the style in which the Samurai swords of old were made.
These knives are hand forged from a solid piece of aoko or
"blue" hagane carbon steel and then finished by hand. They
are put through a differential heat treatment causing the edge of the
blade to be very hard and the rest of the blade to be softer. Forging
honyaki blades is difficult and prone to a significant failure rate
because the blades come from the forge shaped like an arc and have to be
straightened. This
series is hand finished with the ultimate craftsmanship. Blades are
mirror polished on the outside and the knives are fitted with octagonal Ho
wood handles and ferrules of water buffalo horn. Wood
sheaths are included. While aoko or blue steel has some tungsten
and chromium in the alloy, it is not a stainless steel and requires proper
care and maintenance. Aoko
honyaki knives are difficult to sharpen and to maintain. We don't
recommend them for casual cooks or beginners with Japanese knives.
They are intended for professionals with years of skill at Asian cooking.
Click
here to read more about traditional Japanese kitchen cutlery.
The yanagi is the
traditional Japanese slicer. It is used primarily for making thin
slices of meat and fish. Available in several blade lengths. Choose model below:
Click
here to learn more about Kikuichi.
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