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Yoshikazu Ikeda  |  SKU: YIKEDA_W1300SP1_WAVE

Yoshikazu Ikeda White 1 Wave Hamon Mizu-Honyaki Yanagiba 300mm Blade Only

$3,000.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Yanagiba
Bevel Type Single Bevel
Weight 173 g        6.1 oz
Edge Length 287 mm   .11.3 inch
Heel Height 35 mm     .1.38 inch
Width @ Spine 4.0 mm     0.16 inch
Width @ Mid 3.3 mm     0.13 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel White 1 / Shirogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 62 - 65
Surface Finish Mirror Polish
Handle Blade Only
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Rare Yoshikazu Ikeda White 1 Yanagiba 300mm, mizu-honyaki wave hamon, full mirror polish, blade only. Customer can work with us to choose a set of nice saya and handle, or get a custom set from your favourite maker. 

    Sharpener: Nori Igarashi （五十岚 宣）



    Yoshikazu Ikeda is probably the most renowned and celebrated blacksmith in Sakai. Yoshikazu and his later elder brother Tatsuo Ikeda are the leaders of the Sakai blacksmith guild (with Tatsuo being the previous and Yoshikazu being the current chairman). The Ikeda brothers produce some of the best Honyaki knives as they pioneered the Sakai's signature wave and subsequent Fuji-san hamon.

    At close to 80 years old, Ikeda-san is still actively producing his signature honyaki blades in a wide range of carbon steels.

    Pros Cons
  • Highly collectable
  • Great artistic
  • Excellent fit and finish
    		•
  • High budget
  • Need extra care
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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 1 / Shirogami #1

      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: Unhandled

      Material:

      • Blade Only

      Sometimes we offer the the knife in blade only form without handles installed. This type of offering is common for premium knives which customer may prefer to choose a custom handle and saya option. We do sometimes offer a free handle that can go with the knife (installed or detached).

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    Yoshikazu Ikeda

    Yoshikazu Ikeda White 1 Wave Hamon Mizu-Honyaki Yanagiba 300mm Blade Only

    $3,000.00

    Rare Yoshikazu Ikeda White 1 Yanagiba 300mm, mizu-honyaki wave hamon, full mirror polish, blade only. Customer can work with us to choose a set of nice saya and handle, or get a custom set from your favourite maker. 

    Sharpener: Nori Igarashi （五十岚 宣）

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