Masakage Koishi Honesuki 150mm

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 reactive and among the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.

Brand: Masakage

Line: Koishi

Blacksmith: Yoshimi Kato

Location: Echizen, Japan

Workshop: Takefu Knife Village

Construction: Hammer Forged, San Mai

Cladding: Stainless Steel

Edge Steel: Aogami Super

HRC: 63-65

Finish: Kurouchi

Edge Grind: Even

Handle: Cherry Octagonal

Ferrule: Black Pakka Wood

Engraving: Hand Engraved

Weight: 3.7 oz (106 g)

Blade Length: 153 mm

Total Length: 293 mm

Spine Thickness at Heel: 4 mm

Blade Height: 40 mm