Izumiriki Honyaki Gyuto Shirogami #3 210mm (8.3")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Izumiriki Honyaki Gyuto Shirogami #3 is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but a piece of art. A stunning collector's item, this Shirogami #3 steel honyaki blade with a rainbow sheen is forged from a single piece of high-carbon Shirogami (White Steel) #3. The mirror-polished (migaki) finish reveals the steel's pure, luminous character and showcases the smith's meticulous hand-polishing work.
Honyaki 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.
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Honyaki knives Honyaki 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 kirenaga or edge retention capabilities, maintaining sharpness for a very long time. Such 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. |
The highly polished look of the blade is the result of a very unique, time-consuming polishing process. The protective coating that prevents corrosion gives the knife an iridescent, rainbow sheen.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
KNIFE CARE & MAINTENANCE:
Carbon 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.
Izumiriki 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, 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.
Blade shape: Gyuto
Steel type: Shirogami #3
Blade construction: Honyaki / Migaki
Hardness (HRC scale): 61-62
Overall length: 345mm (13.6")
Blade length: 215mm (8.5") [handle-tip] / 200mm (7.9") [cutting edge]
Blade height: 45mm (1.8")
Spine thickness: 3-1.4mm (0.12"-0.06")
Weight: 200g (7.1 oz)
Handle length: 130mm (5.1")
Handle type / wood: Japanese / Snakewood
Kanji on the blade:
Blacksmith: Izumiriki
Location of the smithy: SAKAI / Osaka Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
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