White #2 carbon steel in a honesuki is an unusual combination - most Japanese boning knives are made in stainless for the wet, acidic environment of protein work. Yoshimi Kato makes the case for carbon here with a double-bevel Yuki honesuki that prioritizes edge quality and sharpening ease over convenience. The Shirogami #2 core is wrapped in stainless cladding, which manages the reactivity concerns while keeping the carbon edge doing the cutting work. The characteristic nashiji (pear skin) finish across the cladding gives this knife the same quiet, wintry aesthetic as the rest of the Yuki line. Kato-san forges at Takefu Village in Echizen - he also created the Yoshimi Hino line exclusively for CKTG, a testament to the depth of that relationship.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built for working through joints and cartilage with precision that a flexible Western boning knife cannot replicate. At 155mm blade length and 41mm height with a 4mm spine, this knife has real stiffness and authority. Reviewers note the grind is executed differently than many Yuki knives - more meat left behind the edge than typical for Kato-san, with the primary grind coming in close to the tip to maintain rigidity through the blade. The result is a knife stiff enough for dedicated poultry work with a tip precise enough for fine joint work. Double-bevel 50/50 grind.
What Customers Are Saying: Seven five-star reviews - the most reviewed knife in the Yuki line. The verdict is consistent: exceptional sharpness out of the box, excellent fit and finish, and a grind well-suited to dedicated poultry butchery. One experienced reviewer who has handled multiple honesukis calls this the best double bevel honesuki he has used and says he would give it six stars if he could. Several others note the core steel is very reactive and takes a patina quickly - expected behavior for White #2 and a sign of high steel purity. Multiple reviewers describe it as indispensable after regular use for poultry breakdown.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use - particularly with poultry work. Wipe and dry the blade thoroughly after each use. Rinse and dry immediately after contact with acidic marinades or citrus. Hand wash only, never dishwasher. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built for working through joints and cartilage with precision that a flexible Western boning knife cannot replicate. At 155mm blade length and 41mm height with a 4mm spine, this knife has real stiffness and authority. Reviewers note the grind is executed differently than many Yuki knives - more meat left behind the edge than typical for Kato-san, with the primary grind coming in close to the tip to maintain rigidity through the blade. The result is a knife stiff enough for dedicated poultry work with a tip precise enough for fine joint work. Double-bevel 50/50 grind.
What Customers Are Saying: Seven five-star reviews - the most reviewed knife in the Yuki line. The verdict is consistent: exceptional sharpness out of the box, excellent fit and finish, and a grind well-suited to dedicated poultry butchery. One experienced reviewer who has handled multiple honesukis calls this the best double bevel honesuki he has used and says he would give it six stars if he could. Several others note the core steel is very reactive and takes a patina quickly - expected behavior for White #2 and a sign of high steel purity. Multiple reviewers describe it as indispensable after regular use for poultry breakdown.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use - particularly with poultry work. Wipe and dry the blade thoroughly after each use. Rinse and dry immediately after contact with acidic marinades or citrus. Hand wash only, never dishwasher. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
- Blacksmith: Yoshimi Kato
- Brand: Masakage
- Line: Yuki
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- Edge Grind: Double Bevel 50/50
- Handle: Magnolia
- Ferrule: Pakka Wood
- Weight: 4.2 oz (118g)
- Blade Length: 155mm
- Total Length: 297mm
- Spine Thickness at Heel: 4mm
- Blade Height: 41mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful double bevel honesukiPosted By: Ryan R
8 people found this review helpful
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.
8 people found this review helpful
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.
Couldn't live without itPosted By: C
8 people found this review helpful
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.
8 people found this review helpful
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.
came sharp as a razor out of box Product ReviewPosted By: Christopher Alford - verified customer
10 people found this review helpful
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!
10 people found this review helpful
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!
Product ReviewPosted By: Celt16 - verified customer
11 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! :-)
11 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! :-)
Product ReviewPosted By: Matt - verified customer
9 people found this review helpful
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!
9 people found this review helpful
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!
Product ReviewPosted By: Stephen - verified customer
8 people found this review helpful
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.
8 people found this review helpful
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.
