Number Six Brand of Japanese Kitchen Knives in all of Japan
Minamoto Izumimasa
The knives shown above are standard model Mizu-Honyaki blades made by Minamoto Izumimasa. This company is quite popular in the Kansai Region and has been selling KDX steel (the hardest stainless steel) knives for quite a while now. Japanese knives are only good for professional use because they are expensive, but they are quite easy to sharpen and have an extremely sharp cutting edge.
After looking at the specs of each knife, it is important to choose one that you want to use. Since these knives are all handmade, they all have their own characteristics depending on the method with which they were forged, and the temperature that their blades were formed at. Thus, it can be said that every knife carries unique strengths and flaws that come along with it. That is the Japanese knife and that is why we have made this section to give recommendations based on our extensive experience with these knives. Our goal is to save visitors to our site time and money when choosing the knives that will work best for them.
IZUMIMASA 330mm HONYAKI-YANAGIBA BLADE
AGATASAN $2,100.00 (USD)
The two pictures here show knives that were made by Minamoto Izumasa, who have been making knives since 1906. In 1996, I bought a 300mm Yanagiba knife from them and tested it out. It was a handmade knife. This knife maker is definitely in the top ten of all Japan. This brand knife is very solid and cuts very well. Now in Sakai, Osaka, there are over 300 knife makers and they are one of the finest.
White Steel 300mm HONYAKI BLADE $610 (USD)
White Steel 210mm HONYAKI DEBA $690 (USD)
White Steel 225mm HONYAKI DEBA $790 (USD)