This Moritaka Honesuki measures 150mm on the blade and is used as a boning knife by Japanese cooks. Moritaka offers free re-sharpening service for each new knife. All you need to do is send the knife back along with return postage and they will put a professional edge back on your knife. Their knives are made with Aogami Super Steel and come with a Kurouchi finish which adds great aesthetic appeal along with an attractive yew octagonal handle so the knife works for both righties and lefties equally well. We at Chefknivestogo highly recommend these knives and are proud to offer them as the only US distributor that we know of.
I have used this knife for everything from chickens to racks of lamb. It performs beautifully and holds a fantastic edge. This is a wonderful knife to work with.
By: Doug Morton
This my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality,nice and sharp,and holds its edge very well. Great specialty knife.
By: Jaime Grant
It’s taking a bit for this knife to grow on me,though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens,which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge,but needs a lot more work than my Takeda Guyuto and won’t get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
By: Chef Mike
Wow,this is the best of the best. I have bought knives everywhere... and this is my favorite.
By: Carl S
Surrey BC Canada
OOTB - Not very sharp,really needed a lot of work starting at a 1000g stone,but considering the steel it became very very sharp after some work,no scratches or warps or anything,just perfect OOTB except for sharpness.
Fit and Feel: Great classic handle,beautiful look to it,very nice pointy tip,a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)
Edge Retention is good
Sharpness is Fantastic
I use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken,beef and small fish.
Overall a beautiful knife with lots of use and great steel.