BFCM2025 Old Stock Yoshikazu Ikeda Honyaki White 3 Gyuto 240mm Camphor Set SP2

Name: BFCM2025 Old Stock Yoshikazu Ikeda Honyaki White 3 Gyuto 240mm Camphor Set SP2
Brand: Yoshikazu Ikeda
Price: 67800.00 TWD
Availability: OutOfStock

$67,800.00

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.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Yoshikazu Ikeda Honyaki
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	203 g 7.16 oz
Edge Length	232 mm .9.13 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	White 3 / Shirogami #3 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	59 - 61
Surface Finish	Mirror Polish
Handle	Ebony Mosaic
Region	Sakai
Best for	Enthusiasts Collectors

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This Yoshikazu Ikeda Honyaki White 3 Gyuto 240mm is a double-bevel chef's knife best fit for users seeking a reactive carbon steel blade with honyaki construction and a mirror polish finish. Forged in Sakai by Traditional Craftsman Yoshikazu Ikeda, this 240mm gyuto features Shirogami #3 steel hardened to 59-61 HRC and weighs 203g. The blade measures 232mm along the edge with a 47mm heel height and spine thickness of 2.6mm at both the heel and mid-section, tapering to 0.9mm at the tip.

White 3 steel contains 0.8% carbon, making it slightly softer and more forgiving during use than higher-carbon variants while retaining the fine edge characteristic of traditional Japanese cutlery. This composition suits those who value ease of sharpening and reduced chipping risk in a reactive high-carbon blade that requires drying and light oiling after use. As a true honyaki forging from a single piece of steel, the blade lacks stainless cladding and demands consistent maintenance to prevent corrosion. The general-purpose gyuto profile performs mincing, slicing, and chopping tasks across vegetables and proteins, featuring the acute 15-18° edge geometry typical of Japanese chef's knives.

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: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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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: Octagonal WA
Material:
- Ebony
Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.
The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.
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