This Yanagi knife was created by the combination of two incredible, traditional Japanese craftsmen, the blacksmith Ikeda Yoshikazu, and sharpener Nomura Shotaro. Knives created by these two incredible men are on backorder between 6-9 months. Purchasing this knife now is an incredible chance.
Ikeda Yoshikazu started apprenticing with his father in 1967 and began forging knives under the name Ikeda Tanrenjo in 1983.
1988 METI-designated Master of Traditional Crafts
1999 Sakai City Special Contribution Award
2004 Kansai Bureau of Economy, Trade and Industry Award
2014 Osaka Prefectural Award “Master Craftsman in Naniwa”
2009 Received Zuihoutankohsho Award
Nomura Shotaro is a traditional Japanese craftsman with over 50 years of experience sharpening knives. His specialty is Honyaki mirror finishes. Nomura San is one of the few craftsmen that have studied under the master Inou. Nomura San is retired and holds a large collection of knives forged by master craftsmen.
The handle will be placed for this knife at time of purchase.
Brand: Shiroyama Hamono
Steel: Honyaki blue2 Steel (can rust)
Blade strength: HRC/ 64
Craftsman: Quenched by Yoshikazu Ikeda and sharpened by Shotaro Nomura
Polish: Front-sided mirror polish
Blade length: 355mm
Blade Width: 31mm
Blade Thickness: 4mm
Blade Weight: 298g
Quenching: Oil Quenching
Handle shape and materials: Ebony octagon / Buffalo horn / silver spacer
Made in Sakai, Osaka, Japan
※ No Saya
※ Has minute chip that is small to be photographed on the blade.
※ Has a small chip on the spine
*This knife has yet to have a Honbazuke sharpening for it. Please order a Honbazuke (hand sharpening) for an additional $30 if you require it.
It was forged and polished by traditional, Japanese government certified craftsmen.
We are taking pride in the Made in Sakai brand as they are the best knives in the world.
We guarantee the quality of the knives as follows:
- All knives sold by Knivesedgejapan.com are only made in Sakai.
- We are taking pride in saying that our knives are hand made and check each knife for quality.
- Our knives are resharpened several years after quenching to remove any warps or bends that may have presented while resting.
- All of our Honyaki knives are made with carbon steel via Mizuyaki, water quenching. None of our knives are made by Aburayaki, oil quenching.