235x51 Honyaki

600A02E4-F9EE-4B32-9A49-21C53BFF8333
CF033ECE-6F04-43F1-A038-DF6F12D774CA
66A874FA-7664-4101-A311-B57ED6FF5B91
1F6F3C84-6559-4A25-AE3A-BE883ABD01C6
D6BE343C-81F6-4188-A73C-72EDFCBD5111
EE38AEE1-1B70-4B3B-8917-572ED3B0C070
420D2415-6F7F-4453-8DD1-27FA1DF9693D
6B68CD89-523D-4471-A808-2C785E9DADA8
41E84B1F-A8E7-4AE5-914F-D7C37F6FADA8
3339366C-933B-47E0-A966-F15669B4CC4C
213A8180-7734-499A-BEA8-14146A8CA91F
600A02E4-F9EE-4B32-9A49-21C53BFF8333
CF033ECE-6F04-43F1-A038-DF6F12D774CA
66A874FA-7664-4101-A311-B57ED6FF5B91
1F6F3C84-6559-4A25-AE3A-BE883ABD01C6
D6BE343C-81F6-4188-A73C-72EDFCBD5111
EE38AEE1-1B70-4B3B-8917-572ED3B0C070
420D2415-6F7F-4453-8DD1-27FA1DF9693D
6B68CD89-523D-4471-A808-2C785E9DADA8
41E84B1F-A8E7-4AE5-914F-D7C37F6FADA8
3339366C-933B-47E0-A966-F15669B4CC4C
213A8180-7734-499A-BEA8-14146A8CA91F
sold out

235x51 Honyaki

$1,300.00

This honyaki was forged from 26c3 steel and differentially hardened using clay on the spine and quenching in a commercial quenchant. This steel is often compared to the Japanese white steels and referred to as ‘Spicy white’. The blade was then polished and I etched the steel which makes the hamon prominent. This steel is very pure with higher carbon than normal and some chromium to balance it out. The edge it takes is very keen. After using this steel for a while, I am falling in love with it. The handle is black dyed California Redwood and an African Blackwood ferrule. The handle on this knife is oval/round shaped. This knife has an S-grind along the main body of the blade and a convex grind on the bevel. I would consider this to a normal grind suitable for general kitchen use.

Measurements:

Blade Length: 235mm
Handle Length: 143mm
Out of the handle: 2.98mm
Middle of blade: 2.33mm
Spine @ 4cm from tip: 1.69mm
Spine @ 2cm from tip: 1.48mm
Weight: 178grams

Add To Cart