A Honyaki knife with a magnolia (Ho) handle

I asked the artisans, inquired with professional chefs, and consulted knife retailers. It’s becoming increasingly clear that when using Honyaki knives for professional purposes, ho wood (Japanese magnolia) handles are the favored choice. Furthermore, it seems that a mirror-polished finish is not necessary. Everything is moving towards simplicity.

While I do appreciate the elegance of black ebony handles, it appears that ho wood is more comfortable and user-friendly. Perhaps I should consider a ho wood octagonal handle with a blue body, along with a wood-grain finish, and a Machi (the bolster area) polish. However, I can’t help but think that a mirror-polished finish would still be nice. If I opt for a mirror finish, maybe I should consider doing the same for the back of the blade.

But will a mirror-polished finish cause the knife to retain heat? No, the artisans have assured me that they have developed methods to prevent knives from heating up during use.

So, perhaps a Honyaki knife with a ho wood handle and a blue body is the way to go. It offers both durability and elegance. I think I’ll request a price estimate for this option.

hibishugyo

2007-07-03