A Honyaki (glost-fired) knife retains its sharpness for a long time once it is ground and that the cut plane of food is beautiful. Kikuichimonji's Honyaki Series are top-rank products that ensure a wonderful sharpness and manufactured with a unique traditional method.
(carbon steel)It rusts.
Athin single edged blade used in the preparation of a western chef's knife.
White steel Honyaki Usuba (Vegetables for professional)
Blade White Steel/Handle Ho-wood/Sheath Ho-wood
There are two kinds (kama-gata and edo-gata)