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Home | Japanese Kitchen Knives | AZ Knives 145mm Petty UHB20C Honyaki Lapacho Handle with Leather Sheat

AZ Knives 145mm Petty UHB20C Honyaki Lapacho Handle with Leather Sheath No.1

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AZ honyaki knives are forged from Uddeholm UHB20C—a clean, high-carbon Swedish steel with properties similar to White #2. The steel is differentially hardened using the abura yaki-ire technique, where a clay coating creates a harder edge and softer spine when quenched in oil. The process demands close control over variables like clay application, quench time, and blade geometry.  The result is a durable, high-performance blade with a visible hamon and a hardness of 62–63 HRC.

This knife features a handle made from Lapacho, a dense Argentine hardwood.  Known for its exceptional moisture resistance and structural integrity, it’s ideally suited for kitchen use.

Santiago Aberastain Zubimendi handcrafts each knife, handle, and leather sheath in his one-person workshop in Puerto Deseado, Patagonia. His knives are produced without serialized production—defined by their function and style, yet never identical. In addition to his craft, he’s been active in politics for over 13 years, regularly traveling over 3,000 km each month between his hometown and the provincial capital, Río Gallegos. Santiago's work is both a grounding ritual and personal commitment to craftsmanship.

Maker: Santiago Aberastain
Producing Area: Argentina
Profile: Petty
Size: 145mm
Blade Type: Honyaki
Steel Type: UHB20C
Handle: Lapacho
Total Length: 288mm
Handle Length: 129mm
Handle to Tip Length: 159mm
Edge Length: 145mm
Blade Height: 30mm
Thickness: 2.3mm
Weight: 84g
HRC: 62-63

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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AZ Knives 145mm Petty UHB20C...

£274.61
£274.61
Sold Out