Honyaki Hocho: In general, Japanese knives are categorized in two types. "Kasumi" and "Honyaki"    Honyaki knife takes similar process to make Samuri sword. Pounded and polished pure carbon steel into a Honyaki knife is alluring every time in use.  It's hard blead require caution is sharpening, yet sharpness lasts at least one week. Kasumi, on the other hand, nees daily maintenance to make blade sharp.   Maintaining Honyaki knife require chefs with several years of experience in proper knife sharpening skills. It is not recommended for chefs without any or insufficient skills.

Sakai , Osaka's  downtown, was prospered as a town of sword making during the ere of Osaka Castle. After the hay day. Demand of sword had decrease and many locksmith started to horn knives for cooking.   A  technique of making sword was used in cooking knife so  that its sharpness has surpassed any other knives which had existed. My first encounter with Sakai's knife was eighteen. Since then my knives are created by old friend of mine who have been in this profession for long time.  Today,. I have a desire to share this beautiful knife to my fellow students and diligent chefs.  I have named a knife, " Do-Ichi-Gen " Definition of Do-Ichi-Gen :  No matter how long and experienced a chef has been in one's profession, the one should always come back to the basic to pursue their career. This knife is made for professional chef only.  In order to maintain the high quality,  I highly recommend a chef with more then one year experience in sharpening knife.

A handle is made out of Black Carbonated Wood.  Stout and peculiar texture, the haddle  is stable and safe when hands are wet or oily while using it.   The blade attachment is made out of horn of water cow. Its strucore will not change by exposing to water or fish oil.  In dry condition or long term storage, the attachment of blade and handle will no get loose. The black carbonated wood and the horn have similar characteristics and are considered to best to use together long term with out and worry in quality. If you click here, you will be able to see image of knives in high quality. If your computer lacks color variation, the image may differ form the original knife.

 

Product Name Product Number Price Sakai Doichigen (330mm) KD001 US$ 1050.00 Sakai Doichigen (300mm) KD002 US$ 850.00