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Home > Resources > For Knife Collectors > Kato (Yoshimi) > All Kato Knives > Masakage Yuki Honesuki 150mm
Masakage Yuki Honesuki 150mm
Masakage Yuki Honesuki 150mm Masakage Yuki Honesuki 150mmMasakage Yuki Honesuki 150mm
Masakage Yuki Honesuki 150mmMasakage Yuki Honesuki 150mmMasakage Yuki Honesuki 150mm

Masakage Yuki Honesuki 150mm

Item #: YukiHonesuki

Average Customer Rating:
(5 out of 5 based on 7 reviews)

Read Reviews | Write a Review
Our Price: $164.00
Honesuki knives are designed to excel at parting out poultry by nimbly working through the joints and separating the cuts. This honesuki, made by master blacksmith Hiroshi Kato, is part of the Masakage Yuki series. Like all knives in the Yuki series, this honesuki is finished in a rustic and elegant nashiji (pear skin) finish. The knife is constructed with Shirogami #2 carbon steel at the cutting edge, a reactive steel that will patina with normal use, and a stainless steel cladding to ease maintenance.

  • Weight: 4.0 ounces
  • Blade Length: 154 mm
  • Overall Length: 300 mm
  • Thickness at Heel: 4.2 mm
  • Blade Height: 40.8 mm
  • Double-beveled 50/50 edge grind

  • Customer Reviews


    7 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Beautiful double bevel honesuki
    Posted By: Ryan R

    Now this is how a double bevel honesuki should be made. I've run into a few in the past that were just too thin behind the edge and too delicate at the tip for their intended purpose. That's not to say that this knife is too thick, but it is rather beefy at the spine and very stiff with a little more meat left behind the edge than you would normally see from Kato-San(especially with the Yuki series). The grind on my knife is executed significantly different than the one in the photos. It's ground to a much more acute tip and the primary grind(which is beautifully done) itself passes far beyond the bend in the k-tip if that makes any sense to anyone. In other words the spine maintains a consistent thickness with no distal taper until about an inch and a half behind the bend in the k-tip where the primary grind comes in and thins out the profile of the tip. It makes for a very stiff blade that still has a strong but precise tip, it will make an excellent dedicated honesuki and I prefer the profile to the example here. I realize these knives are all handmade and different from one another but I felt this was a large enough difference that people would like to know. It seems to be a conscious choice rather than variation. Anyway, it came extremely sharp like all Masakage knives with extremely nice fit and finish. The core steel is excellent and very reactive. Haven't had the pleasure of sharpening it yet because it just doesn't need it and I suspect it won't for some time. I really can't find any fault with it to be honest. It's very, very well done at a pretty reasonable price. Would give it six stars if I could.

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      Couldn't live without it
    Posted By: C

    I have had this knife for a couple of years now and love it. The grind is perfect, stout, nimble, and unbelievably sharp out of the box. I think it's the best edge I've seen out of the box. The bevel was a model for what to look for. I use it all the time, for poultry, of course, but also to trim silver-skin, score fish skin, even some odd jobs like broccoli, where the stiff, maneuverable blade is perfect. I know some people don't like the handles, but I love this one. I finished it with a 50/50 blend of Tru-Oil and mineral spirits. It fits my hand just right and has held up well through more than a few messy jobs. The edge holds a long, long time. I've only touched it up a couple of times. I use it all the time and keep my knives screaming sharp. It just hasn't needed it.

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      came sharp as a razor out of box
    Posted By: john - verified customer

    really good looking knife, very sharp, can't wait to sharpen it, and cut up some chicken!

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      Product Review
    Posted By: Christopher Alford - verified customer

    I got this knife Christmas of '13. All I can say is impressive! In my kitchen at work I butcher different proteins daily and this is my go to blade. Nothing stands a chance, filet mignon, chickens, heck I went through 20 rabbits with it a few days ago. The precision tip and thickness is a must for anything with a bone. It also has a larger handle which gives a nice grip while working on tougher meats. Worth the money and more!

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      Product Review
    Posted By: Celt16 - verified customer
    2 people found this review helpful

    A substantial petty, thicker than I imagined, but have yet to really put it to the test deboning chicken breasts. Feels solid in the hand, happy with purchase - delighted with Mark and his site! Tough part is resisting the urge to buy more! :-)

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      Product Review
    Posted By: Matt - verified customer

    This knife has become one of my all-time favorites. I find myself looking for excuses to use it :-) Chicken bones are no match for this beast of a blade. I have used and abused this knife plenty in the approx. 6 months that I have owned it and it shows no sign of any wear, even after breaking down dozens of birds. I even used it to bone out a couple of whole hogs I helped a friend butcher. I've touched it up once on my edge pro system, but it was more because I felt it was time than because the blade had dulled. In fact, I have been so impressed, I am currently looking into the rest of the Masakage line to supplement my ever-growing collection of Japanese knives. As always, CKTG was quick and courteous. They have made a lifetime customer out of me!

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      Product Review
    Posted By: Stephen - verified customer

    This Honesuki rocks ass! Mark recommended this one and now I see why. I was looking for a better alternative to the Tojiro DP Honesuki, but with the same level or durability. This knife crushes the Tojiro. It's similar in comparison to a .22 caliber rifle and a .357 magnum.

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