Overview

The Yoshikazu Ikeda White #2 Honyaki Sakimaru Yanagiba 330mm Mt Fuji Moon is the kind of knife that sits at the intersection of high-level performance, traditional Sakai craftsmanship, and true collector appeal. Yoshikazu Ikeda’s honyaki work is widely respected for its clean geometry, hardening skill, and dramatic hamon presentation, and the Mt. Fuji and moon motif makes this piece especially striking. This example is elevated even further by its installed custom Daniel Ryan handle in spalted maple with black and white TruStone, white G10 spacers, and spalted tamarind ferrules, giving the knife a one-of-a-kind finished presentation that feels every bit as special as the blade itself. :contentReference[oaicite:0]{index=0}

For practical use, this is a long single-bevel slicer built for clean, low-friction pull cuts on sashimi, sushi portions, and other delicate proteins. The White #2 honyaki construction offers the crisp feel, keen edge formation, and refined feedback that serious sushi chefs and knife enthusiasts chase. The sakimaru profile adds visual drama and a more aggressive tip shape, while the 330mm length gives excellent draw length for long, uninterrupted slices. In plain terms: this is not a casual prep knife. It is a high-end specialist for users who appreciate precision, technique, and the beauty of a traditionally hardened Japanese blade. :contentReference[oaicite:1]{index=1}

Common Questions

Q: What is this knife best used for?

A: This knife is best for sashimi, sushi, and other fine slicing work where a long, smooth, single-bevel pull cut matters. The 330mm length is especially useful when you want to slice proteins in one clean motion rather than using a shorter sawing stroke. :contentReference[oaicite:2]{index=2}

Q: Is this knife suitable for home cooks?

A: It can be, but it is really aimed at experienced enthusiasts, collectors, and professional users. Honyaki White #2 blades are rewarding because they take an extremely refined edge, but they also demand more care, proper technique, and thoughtful storage than a more forgiving stainless or clad knife. :contentReference[oaicite:3]{index=3}

Q: How do I care for a high-end White #2 honyaki yanagiba?

A: Keep it dry during use, wipe it down often, and never leave moisture or food acids on the blade. Because White #2 is a reactive carbon steel, a light protective oil after cleaning is smart for storage; for that, Tokushu’s 100% Pure Tsubaki Japanese Knife Maintenance Camellia Oil is a natural fit. For edge upkeep between sharpenings, light stropping can help, and Tokushu’s Premium XL Buffalo Leather Strop pairs well with a knife of this caliber. Because this is a single-bevel honyaki, sharpening should be done carefully and by someone who understands high-end Japanese geometry; Tokushu’s knife sharpening service is a strong option when needed.

Specifications

Blacksmith: Yoshikazu Ikeda

Knife Type: Sakimaru Yanagiba / Sakimaru Takohiki style single bevel

Core Steel: White #2 carbon steel

Construction: Honyaki / mono-steel

Cladding Type: None (mono-steel honyaki)

Blade Length: 330mm

Overall Length: Serious buyers contact us for exact specifications.

Blade Height at Heel:

Spine Thickness (Heel):

Spine Thickness (Mid):

Weight:

Handle Material: Custom Daniel Ryan handle in spalted maple with black/white TruStone, white G10 spacers, and spalted tamarind ferrules

Hardness (HRC): Specs not found

Hand Orientation: Right-handed grind assumed unless otherwise specified

Finish / Detail: Mt. Fuji and moon motif with honyaki hamon presentation