Honyaki knives, only made by finest blacksmiths applying the unchanged traditional method of Japanese sword making.
The word Honyaki（本焼）literally means True-Forged. It is a single-piece of high carbon monosteel. (most of carbon steel knives are carbon steel and soft iron laminated) Monosteel knives are harder, sharper and longer lasting than usual laminated knives.
It has excellent durability of sharpness and is said if you are a chef, it is a knife you want to hold one once in your lifetime. However, since the honyaki blade is very hard, it is difficult to re-sharpen. It really needs to be used by someone who knows how to sharpen it, like an experienced head chef.