The honesuki knife is designed to process poultry and other smaller proteins. It has a stiff blade, unlike western boning knives, and a very pointed tip. Honesuki knives are usually small blades averaging about 150mm-160mm in length. Knives that are larger are called garasuki and they are also thicker and heavier overall.
Customarily, honesuki knives are single bevel designs, although there are several that are ground on both sides, like this example from Masakage. There are several advantages to a double bevel knife. It is far easier to sharpen. It has a larger inclusive angle to the edge, so it is less prone to be damaged. And it can be used by left- and right-handed chefs.
The Masakage Kumo Honesuki 150mm is a perfect boning knife
for pros and home chefs alike. It is super easy to maintain due to its double bevel design and fully stainless steel construction. The core steel is VG-10 which is, by far, the most popular stainless alloy used in Japanese kitchen knife construction. The soft stainless cladding is given a stunning damascus look reminiscent of clouds. Thus its name, Kumo, which means clouds in Japanese. The handle is octagonal shaped made from rosewood with a pakka wood ferrule.
Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes.
Weight: 4 ounces
Blade Length: 157 mm
Overall Length: 299 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 39.6 mm