{"title":"Izumiriki","description":"\u003cp\u003eIzumiriki is a respected Japanese blacksmith workshop based in Sakai, Osaka—one of Japan’s most renowned knife-making centers with over 200 years of tradition. Sakai is synonymous with exceptional sharpness, precision, and uncompromising quality. Following the traditional division-of-labor system, each Izumiriki knife is forged, sharpened, and fitted by specialized craftsmen.\u003c\/p\u003e","products":[{"product_id":"izumiriki-honyaki-gyuto-shirogami-3-240mm","title":"Izumiriki Honyaki Gyuto Shirogami #3 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eIzumiriki Honyaki Gyuto Shirogami #3\u003c\/strong\u003e is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but \u003cstrong\u003ea piece of art\u003c\/strong\u003e. A stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e, this Shirogami #3 steel honyaki blade with a rainbow sheen is forged from a\u003cstrong\u003e single piece\u003c\/strong\u003e of high-carbon\u003cstrong\u003e Shirogami (White Steel) #3\u003c\/strong\u003e. \u003cmeta charset=\"utf-8\"\u003eThe mirror-polished (migaki) finish reveals the steel's pure, luminous character and showcases the smith's meticulous hand-polishing work.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHonyaki knives represent less than 1% of Japanese knife production due to the extreme difficulty of the forging process and the high rate of failure during heat treatment. This is not simply a kitchen tool—it's an heirloom piece that embodies centuries of metallurgical knowledge and artisan dedication.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive, and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge, and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming polishing process. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis limited edition gyuto features a traditional octagonal Japanese handle made from snakewood, paired with a blonde buffalo horn ferrule and heel. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSnakewood is prized for its rich deep red color and unique undulating patterns resembling snakeskin. This beautiful wood not only stands out visually but is also very hard and moisture-resistant. This ensures that the handle will look good for many years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE \u0026amp; MAINTENANCE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e \u003c\/strong\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a high-carbon steel blade that requires attentive care. Handwash immediately after use, dry thoroughly, and store in a dry environment. A light coating of food-safe mineral oil or camellia oil is recommended for long-term storage. Avoid acidic foods for extended periods. With proper maintenance, this knife will develop a beautiful patina and serve you for generations.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eIzumiriki is a respected Japanese blacksmith workshop based in Sakai, Osaka—one of Japan’s most renowned knife-making centers with over 200 years of tradition. Sakai is synonymous with exceptional sharpness, precision, and uncompromising quality.\u003c\/p\u003e\n\u003cp\u003eFollowing the traditional division-of-labor system, each Izumiriki knife is forged, sharpened, and fitted by specialized craftsmen, ensuring every piece is hand-finished, perfectly balanced, and unique. These are not industrial products, but knives shaped by generations of expertise, craftsmanship, and attention to detail.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Izumiriki","offers":[{"title":"Default Title","offer_id":53164198166874,"sku":"0S0103161836","price":1292.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/IzumirikiHonyakiGyutoShirogami_3PolishedSnakewood240mm_0S0103161836_1.jpg?v=1766414330"},{"product_id":"izumiriki-honyaki-gyuto-shirogami-3-210mm","title":"Izumiriki Honyaki Gyuto Shirogami #3 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eIzumiriki Honyaki Gyuto Shirogami #3\u003c\/strong\u003e is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but \u003cstrong\u003ea piece of art\u003c\/strong\u003e. A stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e, this Shirogami #3 steel honyaki blade with a rainbow sheen is forged from a\u003cstrong\u003e single piece\u003c\/strong\u003e of high-carbon\u003cstrong\u003e Shirogami (White Steel) #3\u003c\/strong\u003e. \u003cmeta charset=\"utf-8\"\u003eThe mirror-polished (migaki) finish reveals the steel's pure, luminous character and showcases the smith's meticulous hand-polishing work.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHonyaki knives represent less than 1% of Japanese knife production due to the extreme difficulty of the forging process and the high rate of failure during heat treatment. This is not simply a kitchen tool—it's an heirloom piece that embodies centuries of metallurgical knowledge and artisan dedication.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive, and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge, and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming polishing process. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis limited edition gyuto features a traditional octagonal Japanese handle made from snakewood, paired with a blonde buffalo horn ferrule and heel. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSnakewood is prized for its rich deep red color and unique undulating patterns resembling snakeskin. This beautiful wood not only stands out visually but is also very hard and moisture-resistant. This ensures that the handle will look good for many years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE \u0026amp; MAINTENANCE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e \u003c\/strong\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a high-carbon steel blade that requires attentive care. Handwash immediately after use, dry thoroughly, and store in a dry environment. A light coating of food-safe mineral oil or camellia oil is recommended for long-term storage. Avoid acidic foods for extended periods. With proper maintenance, this knife will develop a beautiful patina and serve you for generations.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eIzumiriki is a respected Japanese blacksmith workshop based in Sakai, Osaka—one of Japan’s most renowned knife-making centers with over 200 years of tradition. Sakai is synonymous with exceptional sharpness, precision, and uncompromising quality.\u003c\/p\u003e\n\u003cp\u003eFollowing the traditional division-of-labor system, each Izumiriki knife is forged, sharpened, and fitted by specialized craftsmen, ensuring every piece is hand-finished, perfectly balanced, and unique. These are not industrial products, but knives shaped by generations of expertise, craftsmanship, and attention to detail.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Izumiriki","offers":[{"title":"Default Title","offer_id":53168340042074,"sku":"0S0103121835","price":1455.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/IzumirikiHonyakiGyutoShirogami_3PolishedSnakewood210mm_0S0103121835_1_457a8402-4fc2-47d8-94bb-40208c9f0fff.jpg?v=1766485497"}],"url":"https:\/\/sharpedgeshop.com\/collections\/izumiriki.oembed","provider":"SharpEdge","version":"1.0","type":"link"}