These are the best traditional knives a professional chef can own. Honyaki is the highest quality single bevel traditional knife that offers, however this knife is a special double-bevel Gyuto. 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 chrysanthemum logo.

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

All Carbon steel blades will patina through regular use and will easily rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel’s ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.