Honyaki Nakiri knife, Shirogami 2 Carbon steel, mirror polish finish - Ikeda

This nakiri is made by the legendary Yoshikazu Ikeda. He is the current chairman of the Sakai dentokogeshi (traditional skilled crafts)association. 

SHAPE: Mizu Honyaki Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.  

FINISH: Mirror polish

HANDLE: Octagonal ebony handle with black buffalo horn ferrule and end cap with two white spacers.

LENGTH: 180mm in length.

MAKER: Yoshikazu Ikeda - Sakai City, Japan