Hatsukokoro sources this honesuki from a workshop in Tosa, on the island of Shikoku, a region with a blacksmithing tradition going back generations and still known today for producing some of the most respected tool and blade forgers in Japan. The core is Ginsan, also called Silver #3, a semi-stainless steel hardened to 61 to 62 HRC that holds an edge close to a high carbon steel while resisting rust far better, clad in stainless as a san mai construction.
A honesuki is a dedicated poultry knife, built with a pointed tip for working into joints and around bone, separating a whole bird into parts with speed and control. This one carries a double bevel edge ground even at 50/50, making it comfortable for both right and left handed cooks rather than favoring one side the way many single bevel or asymmetric boning knives do. The tsuchime finish, a hand hammered texture across the blade face, helps food release cleanly during cutting while giving the knife a distinctive, rustic look. The handle is ebony, shaped octagonal for a secure, traditional grip through repeated joint work.
Care Instructions: Ginsan is a semi-stainless steel, more forgiving than a fully reactive carbon blade but still worth some care. Hand wash and dry the blade promptly after use, and avoid leaving it wet for long periods. Avoid cutting through frozen foods or larger bones the blade is not designed for. Sharpen on quality water stones as needed.
A honesuki is a dedicated poultry knife, built with a pointed tip for working into joints and around bone, separating a whole bird into parts with speed and control. This one carries a double bevel edge ground even at 50/50, making it comfortable for both right and left handed cooks rather than favoring one side the way many single bevel or asymmetric boning knives do. The tsuchime finish, a hand hammered texture across the blade face, helps food release cleanly during cutting while giving the knife a distinctive, rustic look. The handle is ebony, shaped octagonal for a secure, traditional grip through repeated joint work.
Care Instructions: Ginsan is a semi-stainless steel, more forgiving than a fully reactive carbon blade but still worth some care. Hand wash and dry the blade promptly after use, and avoid leaving it wet for long periods. Avoid cutting through frozen foods or larger bones the blade is not designed for. Sharpen on quality water stones as needed.
- Brand: Hatsukokoro
- Origin: Tosa, Japan
- Shape: Honesuki
- Construction: San Mai
- Edge Steel: Ginsan (Silver #3) Stainless Steel
- HRC: 61-62
- Cladding: Stainless Steel
- Finish: Tsuchime
- Edge: Double Bevel
- Handle: Octagonal, Ebony
- Blade Length: 5.9 in (150mm)
- Edge Length: 5.9 in (150mm)
- Blade Height: 1.5 in (37mm)
- Handle Length: 5.0 in (128mm)
- Total Length: 11.2 in (285mm)
- Spine Thickness at Heel: 3.5mm
- Weight: 4.6 oz (130g)
