The Yoshikazu Ikeda Abura Honyaki Sujihiki 270mm is an heirloom-grade slicer from Sakai, forged as true honyaki (monosteel) in Shirogami #3 and paired with a hand-finished ironwood Western (yo) handle. Oil-quenched (abura) honyaki delivers a hard, high-refinement edge with a resilient spine and a visible hamon. This 270 excels at long, single-stroke slices on proteins—sashimi, roasts, gravlax—while the slim 36.1 mm heel height and tapered 0.9 mm tip keep it agile for precise trimming. If you’ve been searching for a collectible slicer that still wants to work every weekend, this is it.

Care is straightforward: wipe dry during prep, store dry, and add a light coat of food-safe wax between uses. For best results, maintain with regular stropping and periodic professional sharpening.

Common Questions

Q: What does “Abura Honyaki” mean, and why does it matter? A: “Honyaki” means the blade is forged from a single piece of high-carbon steel (no cladding) and differentially hardened. “Abura” indicates oil quenching, which offers a great balance of edge hardness and toughness with a striking hamon line.

Q: Is this sujihiki suitable for home cooks? A: Yes—if you value precise slicing and will care for carbon steel. It rewards simple habits: wipe during use, dry after, and avoid bones and frozen foods. Pair it with a soft cutting board like our Hasegawa Pro to protect the edge.

Q: How should I maintain the edge? A: Touch up on a leather strop between sharpenings. See our Tokushu XL Buffalo Leather Strop. When it’s time for a full refresh, we offer a pro sharpening service.

Specifications

Core Steel: Shirogami #3 (White #3) – Honyaki (monosteel) Rust prone

Cladding Type: None (true honyaki, differentially hardened)

Blade Length: 277 mm

Overall Length: 408 mm

Blade Height: 36.1 mm

Spine Thickness (Heel): 2.9 mm

Spine Thickness (Mid): 2.5 mm

Spine Thickness (Tip): 0.9 mm

Weight: 272 g

Handle Material: Ironwood (Western/Yo)

Hardness (HRC): ~61 (typical for Ikeda White #3 honyaki)

Grind/Edge: Double-bevel, 50/50

Quench: Oil (Abura)

Origin: Sakai, Japan