Yoshikazu Ikeda

Yoshikazu Ikeda is a blacksmith from Sakai, Osaka. He is known for honyaki: knives made from one single piece of high carbon steel, with no soft iron cladding. At JNS I have his White 1 honyaki gyuto and petty.

Honyaki is the hardest way to make a knife. The blade is covered in clay and quenched in water, so only the edge gets fully hard and the spine stays a bit softer. This is what makes the hamon, the line you see on the blade. Water quenching is risky and many blades crack, so every finished honyaki is a small win for the smith. On Ikeda knives you will find wavy hamon and also the Mount Fuji hamon.

Like most Sakai knives, the work is split. Ikeda forges and heat treats, and a separate sharpener in Sakai grinds and mirror polishes the blade. The grind is a good workers grind, quite convex and thin behind the edge, with a slightly rounded spine and choil. Fit and finish is very nice.

A few practical things. The blades come from Japan with clear lacquer on them, wipe it off with acetone before use. White 1 honyaki is all carbon steel, so it will rust if you leave it wet. Honyaki also takes a bit more time on the stones than a clad knife, but it takes a very fine edge. Not the best first Japanese knife, but a great one to own.

If you have questions about honyaki or want help to choose, just email me.

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