Exotic: Yoshikazu Ikeda White 1 Mizu-Honyaki Kachikaeshi Gyuto 240mm Ebony Set

Name: Exotic: Yoshikazu Ikeda White 1 Mizu-Honyaki Kachikaeshi Gyuto 240mm Ebony Set
Brand: Yoshikazu Ikeda
Price: 84651.00 TWD
Availability: OutOfStock

$84,651.00 $99,588.00

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	237 mm .9.33 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	2.5 mm 0.1 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	White 1 / Shirogami #1 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	62 - 65
Surface Finish	Mirror Polish
Handle	Ebony Mosaic
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.

The Yoshikazu Ikeda White 1 Honyaki Kachikaeshi Gyuto 240mm is an exceptional piece from one of Sakai’s most respected living blacksmiths. Ikeda-san is a long-established master smith based in Sakai, and is especially renowned for his honyaki work, a category that demands outstanding control of forging, heat treatment, quenching, and blade geometry. His work represents the traditional Sakai forging lineage at its highest level.

Forged from White 1 steel, this blade offers the pure, responsive cutting feel and sharpening potential that make Shirogami so highly regarded, while the honyaki construction places it among the most demanding forms of Japanese knife making.

What makes this knife especially rare is the Kachikaeshi finish, revealing dramatic etching, pronounced banding, and a distinctive visual character across the blade. It is not simply a high-performance gyuto, but a collector-grade expression of forging skill and heat treatment control.

We have paired the blade with a matching ebony handle and saya set to further enhance its elegance and presentation.

A special knife for collectors, professionals, and enthusiasts who appreciate true Sakai craftsmanship.

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 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: 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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