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This is a rarity even in Japan, the birthplace of honyaki. Producing a honyaki blade this wide and thin is extremely demanding — even a tiny error during quenching can cause the blade to crack, which is why the success rate is so low. The blacksmith not only achieved a mountain‑moon hamon but also finished the blade with an almost flawless mirror polish, where each glance reveals a shimmering, wave‑like temper line worthy of the finest modern bladesmithing.
Forged from Böhler‑Uddeholm’s 26C3 — a high‑purity Swedish steel known for its fine grain — this Chinese cleaver showcases the height of Xinguo’s grinding and finishing ability. Its liquid‑smooth mirror surface highlights both the steel’s quality and the sharpener’s precision.
After Tsuchioki, the blade was quenched twice: first in water, then in oil. This method raises hardness while preserving toughness, as the oil stage tempers the cooling speed and improves the success rate.