The Honyaki knives can only be made by a few skilled craftsmen in Japan in same method as traditional Japanese sword. It is an art of craftsmanship with Japanese traditional techniques, and features outstanding sharpness and durability. The production is very small, due to the difficulty and time-consuming process.
Its blade is made through Honyaki process, so the edge gets very hard and retains its sharpness for a long time.
The honyaki knives cannot be mass-produced. They are primarily for professional chefs and for the most important person because of the highest quality traditional-style Japanese knives.