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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
Height: 40mm
Spine Thickness: 2.8mm
Weight: 4.2oz
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.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Art as FunctionPosted By: Derek B
My first purchase from this master, and I am so glad I went forward with it. So sharp it can cut without taking it out of the saya. More seriously, the knife takes a wicked edge, and is balanced beautifully. The blade is very stiff which I found helpful when taking care of butchering our Canadian Thanksgiving turkey leftovers. Take great care when using it until you are used to it, as it doesn't take much to run the tip into your hand (as I found out the hard way). The damascus offers a beautiful compliment with the kurouchi cladding. The handle is also of the same finish quality as the blade. Thanks very much for the recommendation, Mark. You were right. I am thoroughly pleased with this knife.
My first purchase from this master, and I am so glad I went forward with it. So sharp it can cut without taking it out of the saya. More seriously, the knife takes a wicked edge, and is balanced beautifully. The blade is very stiff which I found helpful when taking care of butchering our Canadian Thanksgiving turkey leftovers. Take great care when using it until you are used to it, as it doesn't take much to run the tip into your hand (as I found out the hard way). The damascus offers a beautiful compliment with the kurouchi cladding. The handle is also of the same finish quality as the blade. Thanks very much for the recommendation, Mark. You were right. I am thoroughly pleased with this knife.
Nice Cutting toolPosted By: agibbs
This knife just works! Cuts well and is handsome.Sharpens easily as well.
Im not sure why you would pick the honesuki style knife over a deba but hey I like the blade profile and Anryu is a legendary blacksmith. Proud to own two of his knives (I also own the petty)!
This knife just works! Cuts well and is handsome.Sharpens easily as well.
Im not sure why you would pick the honesuki style knife over a deba but hey I like the blade profile and Anryu is a legendary blacksmith. Proud to own two of his knives (I also own the petty)!
This Knife Means BusinessPosted By: .Mark Watanabe
This is an excellent cutting tool. Decently sharp out of the box, some honing and stropping have made it razor sharp. it feels good in the hand, nimble and light. It makes splitting up chickens easy. In like it as a utility knife, too. It feels straight forward and ready to take on the task at hand. It is oiled and ready, a valued tool amongst mr favorite knives.
This is an excellent cutting tool. Decently sharp out of the box, some honing and stropping have made it razor sharp. it feels good in the hand, nimble and light. It makes splitting up chickens easy. In like it as a utility knife, too. It feels straight forward and ready to take on the task at hand. It is oiled and ready, a valued tool amongst mr favorite knives.
Very pleased with this knife
