The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection.
The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. Itís the kind of knife that once used will become a go-to blade.
The handle is made with ho wood in an octagonal shape with a buffalo horn ferrule.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.
We have created the Kohetsu line with a simple philosophy of providing a well made and straightforward knife at a super competitive price. High quality and high value are what defines the brand. Once you try this fun knife we trust you will agree with us.
Weight: 2.8 ounces
Blade Length: 145 mm
Overall Length: 280 mm
Thickness at Heel: 2.0 mm
Blade Height: 37.6 mm
5Great for processing chicken, September 4, 2015
Posted By: Brett
This is a fantastic boning knife. I breakdown chickens all the time and it's works perfect for this task.
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Had a problem with one of the products and they went out of their way to resolve. I would highly recommend dealing with this company. Itís nice to find a company who cares and they will get me as a return customer.
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Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
Top quality service. None better.
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