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Great features of “Hon-Yaki” by
Master
Mizuno
From an ancient time, Japanese Katana has been admired as “Extremely Sharp without breaking or bending”.
It’s the Mizuno “HonYaki” that is being crafted in similar methods to the closest functions of the legendary Katana.
Generally, the harder metal becomes more brittle. However, the repeated “Tanren” (special forging processes)
makes it tough and strength with a micro fine crystallization of Hagane. Unlike the 2 layers blade (Most of
Japanese Traditional style knives have this blade construction) that will reduce a carbon content by weld forging
process with a base iron and Hagane, “HonYaki” uses a pure solid Hagane and will far exceed in the cutting
performance.
Just like the Katana heat treating methods, Mizuno “HonYaki” is hand hardened with a clay on the blade. The “Hagane”
is heated up to 800 degree in c scale and cooled down immediately in the water to increase the hardness.
It is then tempered in the straw ash, cooling down gradually to gain the durability. The skilled craftsman is controlling
the hardness by adjusting the amount of clay to put on the blade, thinner clay on the cutting edge and thicker on the
spine. It is called “TsuchiOki”, and sometimes
creates a beautiful “Hamon” design.
Inheriting these traditional Katana craftsmanship, Master Mizuno is proud to turn out a real masterpiece of the
“HonYaki WaBocho” that brought the Hagane capacity into the maximum performance.
It was a big challenge and now on...
We are proud to introduce Mizuno Tanrenjo Honyaki DX Series (Blue Steel #2) and Honyaki Series (White Steel #2).
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