Honyaki steel, the pinnacle of Japanese knife craftsmanship, forms the basis of the "true-fired" honyaki method. Two types exist: water-quenched (mizu) and oil-quenched (abura), with the latter being more common. Master blacksmiths forge honyaki blades from a single piece of high-carbon steel. The key feature is differential heat treatment: clay applied to the spine creates a softer back and harder edge, resulting in the distinctive hamon (temper line). This process yields a flexible yet exceptionally sharp blade, though with a low success rate of about 10%.
Honyaki knives are prized for superior edge retention, extreme sharpness, and durability. Cutlery enthusiasts value their unmatched cutting ability and unique artistry. The honyaki concept has evolved to include high-end mono-stainless knives from Japan and carbon steel blades by non-Japanese artisans, blending traditional techniques with modern materials.
