Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based upon your needs and likes.
Many honesuki knives are single-bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.
There are two main styles within this group. One is the more common triangle shape with a flat edge and very pointed tip. The other, like this one, is more general in profile and features a tanto-style tip.
This adaptable knife is well made and well finished. It has a traditional kurouchi finish on the upper blade road that adds a nice rustic and purposeful aesthetic appeal. The SRK8 inner core is a great knife steel akin to White #2, and together with kurouchi cladding of soft iron, presents a blade that is tough and easy to maintain, one that will hold an edge for protracted uses. Add that great-looking burnt oak wood handle and you have a versatile kitchen tool that represents outstanding value for money.
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 63 +-
Handle: Oak Octagonal Burnt Finish
Weight: 4.6 oz (130 g)
Edge Length: 160 mm
Total Length: 300 mm
Spine Thickness at Base: 5.1 mm
Blade Height: 44.8 mm