Sakai Akazawa’s Ikeda series Made by Traditional craftsman Association Chairman Toshikazu Ikeda’s. HRC ranging from 63-65 .While the blade steel of the knives in this series are very hard and difficult to sharpen they keep their edge for a long time, making them practical knives that are an asset to the professional chef or cook. Additionally, the blade steel in this series is of a “Mizu-Honyaki”(Water quenching) variety. A “Mizu-Honyaki” blade steel is crafted solely out of high-carbon steel and isn’t bonded with soft iron. “Mizu-Honyaki” knives require a highly-skilled blacksmith with advanced forging and tempering knowledge to craft correctly and are therefore considered high-quality, luxury knives. The knives in this series require an individual with good sharpening skill and who knows how to use a whetstone in order to maintain them because their hardness makes them prone to chipping.
Recommendation: Sakai Akazawa’s Ao-ichi ko Mizu-Honyaki Yanagi line is recommended for professional chefs, cooks and kitchens because they require advanced knife maintenance and sharpening skills. Additionally, the blades of the knives in this series rust when exposed to air and water and must be dried properly before being put away.
Buyer's Caution : All the mirror polish on ( Super-blue steel , Blue steel #1 , White steel #1 ) will not completely shine , due to the characteristics of the steel .
Specifications:
- Grinding Sharpening By Master： Ino Shinpei 伊野信平
- HRC: 63-65
- Blade: Single Bevel
- Stain-Resistant Ability: No
- Blade Length:270mm， 300mm，
- Handle Material:
- Ebony with Disorderly lines, Silver Bolster
- Steel Type: Blue #1 Steel
- Style:Yanagi, Sashimi Slicer
- Classification: 3 sides Mirror Mizu-Honyaki Single Namiukashi(Back Side)
- Cover:Semi-handmade Ebony saya cover
- Handmade details:★★★★☆
