These interesting knives are all handmade by Michio Ishikawa, who is a 4th generation blacksmith working for Nakaniida Traditional Blades located in the Miyagi Prefecture. This esteemed company has been in operation for over 350 years. The most outstanding feature of his operation is the use of the technique known as Nakaniida. This ancient process involves 28 steps and includes hardening the blade 3 times. The whole operation is carried out by Mr. Ishikawa.
The honesuki knife is designed primarily for parting out and boning poultry. It features a very stiff blade that has a pronounced pointed tip and triangular profile. While these knives can be either one or two-sided grinds, the Ishikawa White #2 Large Honesuki is a single sided blade. It is rather reminiscent of a garisuke knife but is thinner and lighter than its sibling. But unlike most other honesuki blades, this one comes in much longer and taller than the norm. Thus it could also double as a general purpose cutter due to these increased dimensions.
Ishikawa-san uses Shirogami #2 high carbon steel with a soft iron cladding for the construction of this knife. Remember that as this is a single bevel knife it is most suitable for right-handed users. The blade is matched to a custom octagonal handle made from stabilized buckeye burl.
Blacksmith: Mr. Ishikawa
Construction: Hammer Forged, Single Bevel
Edge Steel: White #2
Cladding: Soft Iron
Knife Type: Honesuki Large
Edge Length: 190mm
Handle: Custom Ocatgonal
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