Collection: Honyaki

Differentially hardened Japanese knives

Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging a blade, with a technique most similar to the tradition of nihonto, from a single piece of high carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon (or temper line), and a hard, sharp edge. Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki (oil quench). The goal is to produce a sharper, longer lasting edge than is usually achievable with the lamination method. The term has been adapted to describe high-end mono-stainless in Japan and carbon blades by non-Japanese bladesmiths that have a hamon but are made with Western steel, heat treat, equipment, finishing (etching and polishing), and design.