jacko9
Senior Member
I'm looking for a 240mm Honyaki Gyuto in blue steel and was wondering who the best blacksmith/sharpener combination for this knife would be currently available (or in the near future)?
You’re going to get a lot of responses to the effect of ‘what does best mean’ and ‘it’s subjective’ blah blah.
None of that will answer your question.
It is subjective and your best may not be my best, but since you’ve asked for a recommendation, I think it’s best to actually give you one.
For me, as far as honyaki gyutos go in blue steel, Togashi sharpened by Tosa takes the win.
Carbon Knife Co and KnS are the only places that I would trust for an actual Togashi, which is actually sharpened by Tosa.
You’re going to get a lot of responses to the effect of ‘what does best mean’ and ‘it’s subjective’ blah blah.
None of that will answer your question.
It is subjective and your best may not be my best, but since you’ve asked for a recommendation, I think it’s best to actually give you one.
For me, as far as honyaki gyutos go in blue steel, Togashi sharpened by Tosa takes the win.
Carbon Knife Co and KnS are the only places that I would trust for an actual Togashi, which is actually sharpened by Tosa.
Togashi, Yoshikazu Ikeda, Toyama. All top options. Based on availability Togashi and Ikeda might be your best bet.
How does Watanabe/Toyama Honyaki steel perform compared to the San mai lines?
Kambei's bag is wide bevels. Yohei does convexIt looks like Togashi uses a few sharpeners; Yohei, Tosa and Kambei. I see Tosa recommended here and I have heard of Yohei but what about Kambei. Carbon Knife Company has a W#1 sharpened by Kambei but it looks like a high bevel profile compared to the other two sharpeners.
Contact takeshi at aframes and see if he has any old Shiraki blue 2 honyakis left. Get only a Shiraki forged knife, not a Shiraki hamono edition. Big difference.
No language barrier.I haven't dealt with aframes before, is there a language barrier? Thanks for the tip on the forged vs hamono edition that is something a rookie in knives like me could have missed.
Already contacted a few weeks ago. All gone.Contact takeshi at aframes and see if he has any old Shiraki blue 2 honyakis left. Get only a Shiraki forged knife, not a Shiraki hamono edition. Big difference.
Jacko, you’ve been around for a while.... you have some nice knives........I haven't dealt with aframes before, is there a language barrier? Thanks for the tip on the forged vs hamono edition that is something a rookie in knives like me could have missed.
In theory, should be a little stiffer and have more sharpness and edge retention. Honyakis theoretically have more carbon content as the carbon isn’t lost in migration during the lamination process. However as part of user experience I don’t think anyone will feel the difference unless you’re chasing those small percentages, san mai and honyaki should be the same.How does Watanabe/Toyama Honyaki steel perform compared to the San mai lines?
Jacko, you’ve been around for a while.... you have some nice knives........
Its simple diffusion. Even with nickel barrier, though that may somewhat slow the process down a little.One of these days one of you guys that keep on saying this will need to explain the mechanism by which this works. What about lamination with nickel barrier? What about mono construction with the same edge hardness as the edge of honyaki?
You know, Genkai does not work in Sakaiyou can't go wrong with the Sakai blacksmiths tho...
Ikeda, Shiraki, Tanaka, Togashi, Doi, Genkai etc....
Shiraki is special tho... The other Honyaki that I want other than Ashi.
You know, Genkai does not work in Sakai
If only...He does make some mean honyaki gyutos though [emoji6]
I see, yeah he make a bunch of honyaki for Sakai brand tho..You know, Genkai does not work in Sakai
Personally I have never found Togashi honyaki knives to be really appealing. Just think they fill a void left by a lot of honyaki makers retiring and ending production.
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