Honyaki and Monosteel Differences

Discussion in 'The Kitchen Knife' started by kevpenbanc, Apr 22, 2016.

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  1. Apr 22, 2016 #1

    kevpenbanc

    kevpenbanc

    kevpenbanc

    Supporting Member

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    Having read lots of threads and picked up lots of tidbits from all over the forum(s), I'm somewhat confused.

    I'm somewhat unsure of the differences between Honyaki (differentially hardened) and monosteel (non-differentially hardened - I'll call them monosteel, even though Honyaki knives are also monosteel) knives.

    I understand that the Honyaki has a softer spine, which helps the hard cutting edge to absorb shocks etc.

    Following this logic, wouldn't the monosteel knives be more fragile ?

    Is it that Honyaki knives are manufactured harder, 63-65 ?, as opposed to 60-61ish for non Honyaki monosteel ?

    So, is there any general differences between Honyaki and non Honyaki monosteel knives ?
    What is the advantage of a Honyaki knife ?

    cheers
    kev
     
  2. Apr 22, 2016 #2
  3. Apr 22, 2016 #3

    MAS4T0

    MAS4T0

    MAS4T0

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    Mizu-Honyaki are basically over hardened mono-steel, which are a PITA to thin and much more brittle than a standard mono-steel or san-mai blade.

    Mizu-Honyaki are expensive as they have a higher failure rate (due to water quench), generally take longer to make, and require a more exacting heat treatment. They also require extra work to bring out the hamon (polishing and etching).

    For a single bevel blade, honyaki has the benefits of not bending over time, and it requires less frequent sharpening.
     
  4. Apr 22, 2016 #4

    kevpenbanc

    kevpenbanc

    kevpenbanc

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    Thanks fot the link Tim.


    Ok.
    I get it with the single bevels now, makes sense.
    Thanks for the clear explanation.
     
  5. Apr 22, 2016 #5

    youkinorn

    youkinorn

    youkinorn

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    Thanks for clearing this up—I'd been wondering about it, too.
     

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