These are the best traditional knives a professional chef can own. Honyaki is the highest quality single bevel traditional knife that Kikuichi offers. The entire blade is hand forged in the sword making tradition from only the best single piece of white or blue carbon. These are top of the line knives for professional use.
Hand engraved with the Kikuichi chrysanthemum logo.
| Professional Lifespan | 10-15 Years |
| Blade | Single Steel; Hand Forged White Carbon Steel (Blue Carbon Steel available upon request) |
| HRC | 64-65 |
| Bevel | Single |
| Handle | “D” Shaped Wa Handle Traditional Ho-wood or Ebony Water Buffalo Ferrule |
Please contact us for left-handed pricing and availability as well as custom orders.
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen