Kohetsu Shinano knives are made using the ever popular Hitachi Blue Paper #2 steel. This is one of the most popular alloys used for kitchen knives because of its inherent toughness and ease of sharpening characteristics. The steel is slightly less wear resistant than other steels but we specified a hardness of 62 HRC which alleviates this issue almost entirely.
Our “secret” blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joins and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with one of our octagonal handles made from walnut wood.
Trust the photos not the video concerning the handle.
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