The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single-bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work, as well as being a great blade for creating garnishes.
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives, and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.Weight: 5.4 oz (152 g)
Blade Length: 146 mm
Total Length: 262 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives, and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
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.
