Honyaki is the highest quality single bevel traditional knife that Kikuichi offers. They say these are the best traditional knives a professional chef can own. The entire blade is hand -forged in the sword-making tradition from only the best single-piece of white or blue carbon steel, or a single piece ginsan stainless-steel.
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen