Mizu Honyaki is water quenching method of mono steel.
Please add it to your kitchen knife collection.
It is a work of traditional craftsman Tatsuo Ikeda (Brother of Yoshikazu)
His products are very difficult to find, even in Japan.
If possible, we recommend that you sharpen with a natural whetstone.
Specification
Status:
Unused
Rust prevention:
The rust-proof liquid is painted.
Use applications:
Suitable for making river pigs and sashimi thinly.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Tatsuo Ikeda (Traditional Craftman / He passed away)
Sharpener:
Unknown
Knife Type:
Fuguhiki
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #2 Steel
Forge Welding:
Honyaki (Mono Carbon Steel）
Forging Method:
Free forging
Quenching Methood:
Traditional Water Quenching (Mono Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Front Mirror finish (Flat)
Weight:
According to image
Handle Tyep:
Octagonal ebony
Joining Handle:
Joined
Saya (Sheath):
Equipped Magnolia White Saya
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Product contains:
Saya(sheath)
Remark:
Collection item
Display Goods:
Knife holder is not included.
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