Masakage Koishi Honesuki 150mm|Aogami Super

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Yoshimi Kato has decades of blacksmithing experience behind him, and the Koishi line showcases it clearly. Each knife is handmade, which means dimensions vary slightly from blade to blade, but every one is built from Aogami Super steel hardened to 63-65 HRC - the highest hardness in the entire Masakage catalog and the longest-lasting edge of any line they offer. For a cook who wants an honesuki that holds its edge through extended fabrication work, this is the line to consider.

The honesuki format tapers triangularly down to a thin, surgical-grade tip, allowing the blade to enter joints precisely or slip beneath skin and tendons with minimal resistance. The exceptional edge retention of hardened Aogami Super means meat fabrication stays efficient for longer between sharpenings. Cherry octagonal handle with black pakka wood ferrule, hand engraved.

What Customers Are Saying: Marc, who only carries Masakage knives to work, calls the Koishi line his top preference for ease of finding a laser-sharp edge, weight, balance, and overall value. As his first honesuki, he describes it gliding through duck and chicken fabrication - the fine tip handles detail work around skin, bones, and knuckles while the thicker heel manages joint separation. He recommends it specifically for detailing duck legs, airline-style chicken breasts, and boning wing flats for stuffing, and says he doubts he will ever look for an alternative honesuki. Mike V wanted a double-bevel honesuki specifically for splitting chicken breasts into thin cutlets and petty-style work, and found exactly what he was looking for.

Care Instructions: Aogami Super is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. AS at this hardness rewards careful sharpening technique and responds well to stropping.

Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Steel
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even Double Bevel (50/50)
Engraving: Hand Engraved
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 3.7 oz (106 g)
Blade Length: 153mm
Total Length: 293mm
Spine Thickness at Heel: 4mm
Blade Height: 40mm

Reviews

7 review(s) WRITE A REVIEW (Reviews are subject to approval)

For poultry and smaller fish, this one excels. Masakage is my #1 preference., December 31, 2025

Posted By: Marc

The only Japanese knives I carry to work are Masakage. I've learned that the Koishi line is what I prefer for not only the ease of quickly finding a laser edge but for weight, balance, performance and value. So far, I appreciate this style octagonal handle but am trying oval next.
This is my first honesuki and it glides through duck and chicken fab. The knife effortlessly finds it's own way while using the fine tip for detail around skin, bones and knuckles and thicker heel for separating joints.
After picking this one up (elsewhere regrettably at higher cost,) I confirmed my full appreciation for Masakage workmanship and steel... so much that I just continued with buying one bunka from the Yuki options....not the same steel or handle design but well worth a try.
I highly recommend for detailing duck legs for cleanest confit presentation, wing bone-on (airline-style) breasts and boning wing flats for stuffing. I doubt I'll ever look for an alternate honesuki because I've found what I feel is perfect in every way.