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Yoshikazu Ikeda

Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Sakimaru Takohiki 330mm Fujisan Hamon

$72,200.00 $94,892.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Yanagiba
Bevel Type Single Bevel
Weight 254 g        8.96 oz
Edge Length 290 mm   .11.42 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 4.2 mm     0.17 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 61 - 64
Surface Finish Mirror Polish
Handle Amboyna Octagonal Horn
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.

    Forged by the legendary Yoshikazu Ikeda in Sakai, this White #1 Mizu-Honyaki Sakimaru Takohiki is the pinnacle of Japanese single-bevel craftsmanship. At an impressive 330mm, this rare blade combines elegance, precision, and the unmistakable spirit of true Sakai artistry.

    Crafted entirely from White #1 carbon steel, the blade undergoes the traditional mizu-honyaki (water-quenching) process, producing extraordinary hardness and a razor-sharp edge that glides effortlessly through sashimi and sushi. The mirror finish reveals a breathtaking Fujisan hamon—a mountain-shaped temper line that symbolizes harmony and the craftsman’s devotion to perfection.

    The long, graceful sakimaru profile is both functional and poetic, merging the aesthetic lineage of the Japanese sword with the finesse required for professional sushi preparation. Complementing this masterpiece is a dyed and stabilized curly maple saya and a matching slim octagonal handle, each fitted with a refined square mosaic pin—an elegant fusion of traditional and modern artistry.

    More than just a knife, this is a collector’s treasure that embodies the height of Sakai’s honyaki tradition—crafted by a living legend, and available exclusively from K&S.


    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: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ambonya Burl

      TBA

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