Please add it to your kitchen knife collection.
At present, it is common sense in Japan to buy Mizuhon Yaki
(Water quenching) without hesitation.
Genkai Masakuni is currently one of the few craftsmen who can make Mizu honyaki knives.
He trains in Sakai and then forges in his local Saga prefecture, but all his
sharpeners are Sakai craftsmen.
If possible, we recommend that you sharpen with a natural whetstone.
During quenching, a wave-like pattern appears by placing mud on the knife. It is called a Hamon in Japanese.
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*Colour and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.