The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with the kind of precision a flexible Western boning knife cannot match. Kohetsu builds the AS Western honesuki in Seki City, Japan as a CKTG exclusive, using Aogami Super carbon steel at HRC 64 with stainless cladding. The double-bevel grind on this version makes it equally useful as a general utility knife for butchery prep and in-hand detail work. Available only at CKTG.
At 150mm this honesuki boning knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
At 150mm this honesuki boning knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 150mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Ferrari of knives, May 6, 2026Posted By: Walter Silva
This knife is an absolute monster in the best possible way. It does things my other knives simply can’t. One of my coworkers called it “the Ferrari of knives,” and honestly that fits perfectly. The edge is so ridiculously sharp that cuts almost look polished afterward. The steel also holds an edge forever. When it finally starts to lose a little bite, a quick honing brings it right back to life. Sharpening takes patience because the steel is so hard, but if you take your time it will reward you with one of the craziest edges you’ll ever experience. Easily the best knife I own.
This knife is an absolute monster in the best possible way. It does things my other knives simply can’t. One of my coworkers called it “the Ferrari of knives,” and honestly that fits perfectly. The edge is so ridiculously sharp that cuts almost look polished afterward. The steel also holds an edge forever. When it finally starts to lose a little bite, a quick honing brings it right back to life. Sharpening takes patience because the steel is so hard, but if you take your time it will reward you with one of the craziest edges you’ll ever experience. Easily the best knife I own.
Warning , May 2, 2026Posted By: RG
1 people found this review helpful
After a year + of professional kitchen use & proper care/stone sharpening. Along the entire length of the blade where the Aogami steel meets the stainless cladding begins to separate/split & become quite jagged/serrated as the two steels don't meet at a straight line following edge. Disappointing given the price; I really don't recommend this knife despite its nice feel/weight.
1 people found this review helpful
After a year + of professional kitchen use & proper care/stone sharpening. Along the entire length of the blade where the Aogami steel meets the stainless cladding begins to separate/split & become quite jagged/serrated as the two steels don't meet at a straight line following edge. Disappointing given the price; I really don't recommend this knife despite its nice feel/weight.
