This honesuki arrived from the manufacturer with a crack in the handle, which is visible in the first and fourth pictures.
We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations.Weight: 3.9 oz (112 g)
Edge Length: 146 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations.
