We have the Kohetsu line of knives made exclusively for us by a mystery blacksmith working in Sanjo City, one of the centers of knife making in Japan. The Shinano River is the longest and largest river in Japan and it travels from Nagano Prefecture to Niigata Prefecture, very close to where these excellent knives are made.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This adds strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
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. It often has an asymmetrical or one sided blade but in the case of this knife it is ground with an even 50/50 edge. This makes sharpening far easier for most users while being more robust at the edge due to its larger inclusive angle.
The blade has been matched to a lovely custom made handle constructed from a dyed stabilized wood.
Blacksmith: It's a secret
Construction: San Mai
Edge Steel: Blue #2
Knife Type: Honesuki boning knife
Weight: 3.2 ounces
Blade Length: 154 mm
Blade Height: 40 mm
Spine Thickness: 3mm
Grind: Even 50/50
Handle: Stabilized, Custom Octagonal
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