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For more than 20 years, Nippon Knives has been trying to bring quality knife enthusiasts the best from the workshops of Japanese specialists. We try to make sure that everyone finds something for themselves. That is why our collection includes various materials and processing techniques. From the most traditional to the ultra-modern. Here we will introduce you to the most demanding method of hand-making a traditional Japanese knife.
Japanese knives are most often found with layered blades. This construction is called awase. It is a combination of a hard hagane core and a softer outer layer of jigane. Depending on the number of layers, they can be Ni Mai (traditional knives), San Mai, or Damascus blades (except coreless damascus). But we also have knives that are forged in the same way as traditional Japanese swords. Of course, not from Tamahagane, but from carbon steels of the Shirogami and Aogami series. This method of forging is called Honyaki.
It involves cyclical annealing, forging and reforging until the moment when the experienced master decides that the steel has reached the desired stage. The imperative in the previous sentence is placed on the adjective experienced. The blade must be perfectly forged, because it is subject to differentiated hardening. The most demanding is mizu-honyaki, water hardening. The upper part of the blade (mune and hira) is covered with a special clay mixture (Tsuchi-oki) and annealed in a fire. It is then rapidly cooled in water. The steel, which was not covered with clay, changes its structure from austenite to martensite, which is characterized by a high carbon content. This results in a blade with differentiated hardness. The cutting edge (ha) and the lower part (kireha) are very hard, while the upper part of the blade, with its softer structure, adds strength and flexibility. The gap between these "two worlds" creates an irregular line called hamon. During the transformation to martensite, internal stress is created, so the forging must be perfect. Only the most experienced masters engage in mizu-honyaki, but even then the percentage of unsuccessful attempts is relatively high. Logically, the price of these knives is also high.
There is also a less demanding method: abura-honyaki. It involves hardening in oil, where there is a smaller temperature difference. However, it is still second-rate, because mizu-honyaki achieves higher hardness, a more beautiful hamon and a more interesting texture. However, it must be "de-smoothed" by an experienced polisher with his natural stones.
Honyaki knives are found in the hands of the most award-winning chefs, not only because of their limited availability and high value, but also because their use requires a certain amount of experience.
The knife we bring you is from master Kenji Togashi, who works for the Sakai Takayuki brand. He started in 1966 as a sharpener and gradually delved into the secrets of blacksmithing. His natural talent attracted the attention of professional circles, which resulted in many awards (Dentó-Kugeishi, Master of Traditional Crafts). He dedicated 7 years to special training in mizu-honyaki, which he commented with the words: "It was 7 years of trial and error". Today he is one of the most sought-after masters of this traditional method.
Master Togashi's key sharpener and polisher is Togashi Tosa Hirotsugu, who specializes in mizu-honyaki blades with a single-bevel grind, giving them perfect geometry. With natural stones, he creates namiukashi - a mirror-like surface with characteristic ripples.
Whether you are an experienced professional who deserves such a tool, or a collector of exceptional knives, do not hesitate for long. This knife was made on our special order and only 2 pieces were produced.
©2025 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
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