The honesuki is Japan dedicated poultry boning knife - a format built for breaking down whole birds, separating joints, and working around bone in confined spaces where a longer blade would be awkward. Kyohei Shindo forges this version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - a Hitachi alloy similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine edge and holds it through the sustained boning work this format demands. Unlike many traditional honesuki designs which run single-bevel, this is a double-bevel even grind - which means it functions well beyond poultry work as a general-purpose petty with more blade height and mass than a standard petty of the same length.
At 160mm blade length and 45mm height, the Enjin honesuki has good board presence for a knife in this category. The 5mm spine at the heel provides the backbone needed when working against joint and cartilage without flexing away from the cut. The finish follows the same Enjin treatment as the rest of the line: kurouchi (black as-forged) on the upper blade road fading into sandblasted matte, with the polished SRK8 core visible at the edge. San mai construction with soft iron cladding. Burnt oak octagonal handle with urushi (lacquer) finish. 4.6 oz.
What Customers Are Saying: The one reviewer describes it as laser sharp out of the box and puts it to work on chicken and small fish butchery, noting it moves through small bones cleanly. The experience was good enough that they plan to buy a second Enjin knife.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with raw poultry and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
At 160mm blade length and 45mm height, the Enjin honesuki has good board presence for a knife in this category. The 5mm spine at the heel provides the backbone needed when working against joint and cartilage without flexing away from the cut. The finish follows the same Enjin treatment as the rest of the line: kurouchi (black as-forged) on the upper blade road fading into sandblasted matte, with the polished SRK8 core visible at the edge. San mai construction with soft iron cladding. Burnt oak octagonal handle with urushi (lacquer) finish. 4.6 oz.
What Customers Are Saying: The one reviewer describes it as laser sharp out of the box and puts it to work on chicken and small fish butchery, noting it moves through small bones cleanly. The experience was good enough that they plan to buy a second Enjin knife.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with raw poultry and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
- Brand: Enjin
- Blacksmith: Kyohei Shindo
- Location: Kami City, Kochi Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SRK8 Carbon Steel
- Cladding: Soft Iron
- Finish: Kurouchi (Black As-Forged) / Sandblast / Polished
- Edge Grind: Even
- HRC: 63+
- Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
- Weight: 4.6 oz (130 g)
- Blade Length: 160mm
- Total Length: 300mm
- Spine Thickness at Base: 5mm
- Blade Height: 45mm
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