Sakai Akazawa’s Ao-Ko Hongasumi line sports a blade steel crafted out of Blue Steel No. 2, a high-carbon steel, often with an HRC ranging from 62-63 and that is also more abrasion resistant than its white steel counterpart. 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 “Honyaki” variety. A “Honyaki” blade steel is crafted solely out of high-carbon steel and isn’t bonded with soft iron. “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. Every knife in this line comes equipped with a traditional, octagonal hardwood handle.
Recommendation: Sakai Akazawa’s Ao-Ko Honyaki 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.
Specifications:
- HRC: 64
- Blade: Single Bevel
- Stain-Resistant Ability: No
- Blade Length: 270mm，300mm
- Handle Material: Ebony Handle
- Steel Type: Blue Steel #2
- Style: Kengata Yanagi
- Classification: Honyaki
- Cover: Ebony saya cover
- Handmade details:★★★★
