Yoshikazu Ikeda | SKU: IK-W3HON-SUJ450

Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm White 3 Steel

Name: Yoshikazu Ikeda Honyaki Sakimaru Sujihiki 450mm White 3 Steel
Brand: Yoshikazu Ikeda
SKU: IK-W3HON-SUJ450
Price: 105664.00 TWD
Availability: OutOfStock

$105,664.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Detailed Specifications

Line	Yoshikazu Ikeda Honyaki
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	560 g 19.75 oz
Edge Length	458 mm .18.03 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	5.0 mm 0.2 inch
Width @ Mid	3.5 mm 0.14 inch
Width @ 1cm from Tip	1.8 mm 0.07 inch
Steel	White 3 / Shirogami #3 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	59 - 61
Surface Finish	Mirror Polish
Handle	Coke-bottle Shaped Western
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.

Yoshikazu Ikeda Sakimaru Sujihiki, White 3 steel honyaki, wave hamon. The hamon is hard to take with pics because the knife is covered with anti-rust coating.

Care Instruction

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

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.
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Steel: White 3 / Shirogami #3
White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 59- 61
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Handle Specs
Profile: Coke-bottle shaped western
Material:
- Ambonya Burl Stabilized
- Acrylic
- G10
Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.
The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.
This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.
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