best honyaki knife

5 Best Honyaki Knives

Honyaki knives are believed to offer the most resemblance to ancient Japanese swords. Best  Honyaki knives are made of a single, pure steel that is hand-selected, forged, and hammered by only the most talented artisans, resulting in unrivaled levels of hardness throughout the blade.

The consumer is required to pay a high amount for all of the work, effort, and resources that go into just one honyaki blade. These Japanese knives are the most expensive on the market. As a result, they bear some of the most distinctive markings and traits associated with this old trade. However, for those of us who do not work in a Michelin-starred sushi bar or a traditional Japanese banquet hall, the high artistry, rarity, cost, and upkeep required by honyaki blades may make their purchase difficult to justify. Here is a review  of the best Honyaki knives in the market today for you to buy.

Best Honyaki Knife Comparison Table

Yoshihiro Mizu Yaki Honyaki Shiroko White Steel #2 Amazon Price
 

Yoshihiro Inox Honyaki Stain Resistant Steel Wa Gyuto

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Masahiro Mv Honyaki Gyutou Knife 10.6-inch(270mm)

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Yoshihiro Inox Honyaki Stain Resistant Steel Wa Petty Utility knife

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Japanese Knife Aritsugu Chef Fuguhiki Honyaki Saya Sword

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Best Honyaki Knives Reviews in 2022


Yoshihiro Mizu Yaki Honyaki Shiroko White Steel #2 Mirror Polished Gyuto Japanese Chef Knife

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Yoshihiro Mizu Yaki Honyaki knives are designed with exceptional skill, forged from the highest quality steel using traditional methods used in ancient Japanese sword making by our master artisans. Some of them have over 50 years of experience. Mizu Yaki Honyaki is a detailed method of quenching pure water under the most stringent of conditions. Honyaki, which means “true forged,” is the purest reflection of the hardness of refined steel while infusing it with enough resiliency to consistently perform the traditional art of Japanese sword making. A single piece of steel, with a Rockwell hardness of 65, is heated in hearths that reach thousands of degrees Fahrenheit and quenched in cool water for extreme hardness, resulting in knives of the highest caliber that blend aesthetics and performance. Incandescent wisps of light shimmer across the surface of the blade’s edge, which has been polished to a beautiful mirror shine (Hamon).

This Yoshihiro Mizu Yaki Honyaki Kiritsuke knife features a traditional Japanese style Premium Ebony handle with a Triple Nickel Silver Ring bolster, as well as a protective wooden sheath called a “Saya,” which protects the knife while not in use and adds to its appearance. The Saya that comes with the knife is brush-coated in Japan with a non-toxic lacquer made from organic tree saps. The Lacquered Saya encases each knife and adds to its appearance when not in use.

The Kiritsuke is one of the most useful and important knives a cook can own. The Kiritsuke has a curved tip and a wider and straighter blade than a standard chef knife. The knife’s width and straight end make it ideal for chopping vegetables, while the long curved tip makes it ideal for cutting thin meat or fish slices. Preparing delectable meals begins with using high-quality ingredients and the best tools, such as a high-quality chef’s knife, to transform each meal into something unique. Even the most straightforward tasks are boosted with a handwrought knife as beautiful as it is functional, from dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.

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Yoshihiro Honyaki Inox Stainless Steel Wa Gyuto Japanese multipurpose Chef Knife

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A Japanese chef’s knife known as a Gyuto knife is the most versatile and necessary of all knives a cook may have. Preparing delectable meals begins with healthful foods and the greatest tools, such as a high-quality chef’s knife, to transform each meal into something unique. Even the simplest jobs are elevated with a handcrafted knife that is as beautiful as it is effective, from dicing, slicing, and chopping fresh produce from a farmers market to carving a roast bird directly from the oven.

Inox Stainless Steel Yoshihiro Honyaki The Wa Gyuto Japanese multipurpose Chef Knife is at the cutting edge of Japanese cutlery, showcasing the very best in craftsmanship.  For hardness and durability, a single piece of Inox AUS-10 Steel (HRC 62-63) is heated in hearths that reach temperatures in the thousands and quenched in cool water. The Inox AUS-10 Honyaki knives have a brilliant mirror finish and combine ancient Japanese sword-making techniques with modern metallurgy to give you the best of both worlds. AUS-10 knives are made of sophisticated high carbon stainless steel and provide peace of mind in fast-paced conditions.

Sharpening and honing Japanese knives should always be done on high-quality Japanese water stones. Contact our Yoshihiro Cutlery store for information on maintenance and professional Japanese knife sharpening. A lifetime warranty covers Yoshihiro knives.

Masahiro MV-H Stainless (Honyaki) Japanese Chef’s Gyuto Knife 270mm

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Masahiro Co., Ltd., based in Seki, Japan, is one of the best kitchen knife manufacturers in the country.

Masahiro’s MV-H (Molybdenum Vanadium stainless steel, Honyaki) brand is the top of the line among his numerous knife lines.

The MBS-26 (by Hitachi Metals) utilized in this line of knives is a tough, chip-resistant material.

Masahiro’s material is proprietary, however, it originates from the same VG family as the VG-10 used in the Kasumi Damascus knives.

The MBS-26 stainless steel is quenched, sub-zero treated and tempered in three steps until it reaches a hardness of 58-60 HRC.

For a tapered design that ensures an accurate cut every time, the cutting edge is ground 80% on the right and 20% on the left.

Masahiro believes this is the optimal hardness for a kitchen knife with the MV-H characteristics.

The handle is made of composition plastic, which is amazingly durable and far more practical, hygienic, and long-lasting than a laminated wood handle in regular usage.

It’s a three-riveted design with a full tang that’s almost as broad as the handles, resulting in a wonderfully smooth, rounded grip that feels great in your hand.

Yoshihiro Honyaki Inox Stainless Steel Wa Petty Japanese Knife

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The Petty, sometimes known as a Utility knife, is a smaller version of a chef’s knife but larger than a paring knife. The Petty is designed to fit into tight spaces that demand more finesse than larger chef’s knives while still completing chores that a paring knife can’t handle. The Petty will quickly become your go-to kitchen knife. When a handcrafted Japanese Petty knife of unrivaled sharpness is utilized for smaller precise chores like peeling, trimming, and slicing small fruits and veggies versus handling larger duties like a small chef’s knife, the difference is immediately noticeable. Petty knives are razor sharp and can be used to carve and style vegetables and fruits for stunning presentations and garnishes and for larger tasks like meal preparation. A handcrafted knife that is as beautiful as it is functional elevates even the most basic tasks.

The Yoshihiro Honyaki Inox Stainless Steel Wa Petty Japanese Knife is at the cutting edge of Japanese cutlery, reflecting the pinnacle of craftsmanship. Honyaki, which means “truly forged,” is the purest expression of Japanese sword forging heritage. For hardness and durability, a single piece of Inox AUS-10 Steel (HRC 62-63) is heated in hearths that reach temperatures in the thousands and quenched in cool water. The Inox AUS-10 Honyaki knives have a dazzling mirror finish and combine historic Japanese sword manufacturing skills with contemporary metallurgy to give you the best of both worlds. AUS-10 knives are made of sophisticated high carbon stainless steel and provide peace of mind in fast-paced conditions.

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Japanese Knife Aritsugu Chef Fuguhiki Honyaki Sword White Steel 240mm 9.44″

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You can quickly slice fish and prepare sushi and sashimi. Your cooking will undergo a significant transformation! This knife is a Fuguhiki. It is constructed of blue steel. It’s used to make sashimi out of fugu (pufferfish). Fuguhiki features a narrower blade and a straighter edge than Yanagi because fugu is designed to be sliced incredibly fine. Why not get your initials etched on the blade? It is a completely free service. You have the option of having your name or something else engraved on your Japanese knife.  You can have it written in English, Kanji, or Katakana.  Having your name engraved on a Japanese specialty knife would make it truly one-of-a-kind. Send it as a wedding gift, a birthday gift, or to congratulate a new business on its launching. Since 1560, the ARITSUGU has been producing Japanese swords for “”Samurai.”” Its sophisticated technique has been passed down through the generations as Japanese kitchen knives. Because their swords possessed a razor-sharp edge, they dedicated them to the Emperor of Japan. Chefs can chop items to bring out the flavor, have more food imaginations, and broaden their ideas because they employ ARITSUGU. That is why ARITSUGU is so popular among cooks all over the world.

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Factors To Consider When Buying The Best Honyaki Knives

A good Japanese knife should be able to endure a lifetime. Your goal should be to achieve the renowned, unrivaled performance that this country’s blades are known for. So, before you open your pocketbook and purchase in what will undoubtedly become your kitchen’s most crucial instrument, consider the following: What makes an Honyaki knife so costly? When is it worthwhile to pay the higher admission price? What should you know about the two categories before making a decision? Is it plausible that a low-cost, multilayer, mixed-steel Kasumi knife may outperform the world’s most unique and expensive Honyaki variant? Let’s take a look at what we’ve got.

Blade Structure: Best Honyaki Knife

Honyaki knives are made entirely of one type of steel, which is sometimes referred to as “mono-steel.” The knife’s core, face, and edge are all made of a single, non-laminated steel piece. The cost of production is considerable because only the best steel is used throughout the blade. Only the most senior, experienced artisans of Japan’s top knifemaking studios set to work making their most difficult and expensive blades with tamahagane steel, shiro-hagane white steel, or ao-hagane blue steel.

The method is as close as you can get to the old art of Japanese sword making: a single, uniformly high-quality, high-carbon steel is heated and hammered into shape. The artisan meticulously and differently hardens the blade for the most expensive types by quenching it in water multiple times throughout the process. As a result, the body has a stiff center or spine and a softer outer to form the sharpened edge.

The homogeneous composition of Honyaki knives, whether water- or oil-quenched, makes them the toughest knives available. Because of this hardness, the thinnest, steepest angle edges are achievable, resulting in the sharpest cut imaginable.

This is where Japanese knifemaking reaches its pinnacle. Furthermore, even the greatest knifemakers lose many to cracks and fractures due to the high heat, difficult quenching processes, and lack of forgiveness or flexibility of these mono-steel blades. The increased risk of failure drives up prices even more, as the rarity of Best Honyaki knives rises with each broken blade.

The unrivaled hardness that a successful forge can generate — the kind of hardness that generations of samurai and warlords have staked their lives on in battle – comes with a lot of responsibility, though. The fact that these high-end steels – ‘pure’ because they lack the chromium component that makes a steel a stainless steel – are particularly prone to rust and other corrosion makes Honyaki blade maintenance far more difficult.

Sharpening can take up to an hour of swiping on a specialized and equally cared-for whetstone. No electronic honing-rod sharpeners are permitted! Furthermore, while the hardness of Honyaki knives allows them to cut meat or vegetables with a slice unlike any other, they are not appropriate for cutting any form of bone.

Finally, they will not bend or yield to uneven pressure because of their extreme stiffness. These knives could be cracked or even broken in half by a drop from the counter or a crash in the drawer!

Many of the world’s greatest chefs have chosen the traditional and uncommon Honyaki Japanese kitchen knife for its exceptional cutting abilities and the respect and honor that having one of these exclusive knives garners from your peers.

The issue you must ask yourself is if you can justify spending the money, time, and effort required to care for these old blades. For example, if you’re anything like me, you could realize that the added stress of owning an Honyaki cancels many of the advantages that professional chefs tout.

Finally, given our current knowledge of the famed and expensive Honyaki knives, don’t expect to locate one with a decreased or suspiciously cheap price tag. If the price appears to be too good to be true, it almost certainly is!

Watch out for sloppy usage of the term Honyaki, particularly by foreign knife makers attempting to enter into the market with catchy buzzwords. Knives that are true Honyaki are never mass-produced.

KASUMI Vs HONYAKI Knives

What is the distinction between Honyaki and Ksumi knives?

Traditional Japanese knife forging procedures are divided into two categories: HONYAKI and KASUMI. The process and material utilized to forge the knife provide the basis for the class.

HONYAKI

Honyaki knives are made of a single piece of material, typically high-carbon steel. The best Honyaki knives are then differentially hardened, same to how classic katana are hardened. All Japanese blades have the longest-lasting sharpness. Forging them is exceedingly difficult and requires a great amount of skill and experience. They are difficult to sharpen and maintain, and if not used properly, they can be quickly ruined. In addition, they are more expensive than other knives.

KASUMI

Kasumi knives, like samurai swords, are forged from two materials: high-carbon steel “hagane” (blue or white steel in fine kasumi blades) and soft iron “jigane.” This sort of knife has a cutting edge that is similar to an Honyaki blade found in high-end knives. At the expense of stiffness, it has the advantage of being “more forgiving” and often easier to maintain than the Honyaki style.