New Handle Design as of 6/9/2021.
We started working with this fledgling Vietnamese company just over a year ago when their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, 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 are pretty basic blades that 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.
Weight: 3.9 oz/ 112g
Edge Length: 146 mm
Overal Length:280 mm
Blade Thickness at Heel: 2.8 mm
Blade Height at Heel: 40.6 mm
Handle: Octagonal (They vary from knife to knife)