Too many professional cooks do not know the meaning of hon-yaki and think it is simply a synonym for high-end products. In the world of Japanese kitchen knives, the common one made by combining hard steel and soft soft iron is called “Kasumi,” while the one made only with hard steel to prevent thin and long knives such as Yanagi blades from warping over time is called “Hon-yaki”.
The term “Hon-yaki” is used to describe knives made only with hard steel to prevent warping over time, and is used to describe knives made only with hard steel to prevent warping over time.
In addition, since Western kitchen knives are basically made of hard steel, it is appalling that amateur knife makers put “Hon-Yaki” stamped on Western kitchen knives without knowing what it means, and that a leading Japanese manufacturer of Western kitchen knives imitates them and sells kitchen knives called “Hon-yaki” series.
