Honyaki

Honyaki

Honyaki knives are forged from one single material, usually high-carbon steel. Their sharpness is the longest lasting of all Japanese blades. Fact|date=June 2007 They are extremely difficult to forge, requiring a high level of skill and experience. They are also very difficult to sharpen and maintain, and easily damaged if not properly used. They are also more expensive than other knives, such as Kasumi knives, which are made out of two materials and are easier to forge and maintain.


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  • Japanese cutlery — There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all purpose utility knife), the nakiri bocho and usuba hocho (Japanese …   Wikipedia

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