Anryu Hamono is a company that has been making blades of four generations. He recently retired and his apprentice has taken over the workshop. His name is Ikeda san.
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. Be warned that while it is a boning knife
, it is not meant to cut through bones. It is made to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife. It is the kind of knife that once used, will become a go-to blade.
This knife is made with Hitachi Shirogami #2 carbon steel and is hardens to 61 HRC and then wraps the core in a soft iron cladding for protection and strength. The inner White #2 steel will take an extremely keen edge with ease and hold that edge for a long time. The outer cladding is left with a partial blacksmith (kurouchi) finish which then reveals the lovely underlying damascus cladding. The knife will discolor with normal use and could rust if abused, so please keep it dry and clean between uses.
A very attractive oval handle made from rosewood and black pakka wood completes this compelling picture.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Kurouchi Damascus
Core Steel: White #2 (Shiro = White Gami=Steel)
Edge Grind: Double Bevel, Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Type: Honesuki Boning Knife
Edge Length: 155mm
Spine Thickness: 2.8mm