Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture, have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, and a stainless tang.
The honesuki is Japanese dedicated poultry boning knife - triangular, stiff, precise for working through joints and cartilage with control that a flexible western boning knife cannot provide. Aogami Super in a honesuki is a compelling combination - the sharpness and edge retention of the finest carbon steel in the knife format that benefits most from both.
What Customers Are Saying: Ten five-star reviews. Michael owns two Moritaka knives - the honesuki is his second. Beautiful finish, weight, and feel for his large hands, and cuts through poultry like butter. He calls it the best boning knife in his kitchen. Multiple reviewers describe the edge authority of Aogami Super at 65+ HRC in a stiff boning knife as something no other format delivers as effectively.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
The honesuki is Japanese dedicated poultry boning knife - triangular, stiff, precise for working through joints and cartilage with control that a flexible western boning knife cannot provide. Aogami Super in a honesuki is a compelling combination - the sharpness and edge retention of the finest carbon steel in the knife format that benefits most from both.
What Customers Are Saying: Ten five-star reviews. Michael owns two Moritaka knives - the honesuki is his second. Beautiful finish, weight, and feel for his large hands, and cuts through poultry like butter. He calls it the best boning knife in his kitchen. Multiple reviewers describe the edge authority of Aogami Super at 65+ HRC in a stiff boning knife as something no other format delivers as effectively.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
- Maker: Moritaka Hamono
- Location: Yatsushiro, Kumamoto Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- HRC: 65+
- Finish: Kurouchi
- Edge Grind: Even, 50/50 Convex, Double Bevel
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
- Stainless Steel Welded Tang
- Weight: 4.4 oz (126 g)
- Blade Length: 150 mm
- Total Length: 282 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 39 mm
Reviews
10 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Poultry KnifePosted By: Michael W
26 people found this review helpful
This is my second Moritaka knife I own. Wanted a Honesuki knife,and purchased this. Beautiful finish, weight and feel for my large hands. Cuts through poultry like butter. Best boning knife in my kitchen. So pleased to own it. Thx to CKTG for the fast ship.
26 people found this review helpful
This is my second Moritaka knife I own. Wanted a Honesuki knife,and purchased this. Beautiful finish, weight and feel for my large hands. Cuts through poultry like butter. Best boning knife in my kitchen. So pleased to own it. Thx to CKTG for the fast ship.
Purchased Knife . . . Moritaka AS 150mm Honesuki Product ReviewPosted By: Kyle Johnson - verified customer
11 people found this review helpful
It took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn't live without.
11 people found this review helpful
It took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn't live without.
Product Review Product ReviewPosted By: Carl S - verified customer
10 people found this review helpful
OOTB - Not very sharp, really needed a lot of work starting at a 1000g stone, but considering the steel it became very very sharp after some work, no scratches or warps or anything, just perfect OOTB except for sharpness.Fit and Feel: Great classic handle, beautiful look to it, very nice pointy tip, a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)Edge Retention is goodSharpness is FantasticI use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken, beef and small fish.Overall a beautiful knife with lots of use and great steel.
10 people found this review helpful
OOTB - Not very sharp, really needed a lot of work starting at a 1000g stone, but considering the steel it became very very sharp after some work, no scratches or warps or anything, just perfect OOTB except for sharpness.Fit and Feel: Great classic handle, beautiful look to it, very nice pointy tip, a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)Edge Retention is goodSharpness is FantasticI use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken, beef and small fish.Overall a beautiful knife with lots of use and great steel.
Product Review
Product ReviewPosted By: Jaime Grant - verified customer
9 people found this review helpful
It's taking a bit for this knife to grow on me, though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens, which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge, but needs a lot more work than my Takeda Guyuto and won't get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
9 people found this review helpful
It's taking a bit for this knife to grow on me, though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens, which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge, but needs a lot more work than my Takeda Guyuto and won't get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
Product ReviewPosted By: Doug Morton - verified customer
10 people found this review helpful
This my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality, nice and sharp, and holds its edge very well. Great specialty knife.
10 people found this review helpful
This my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality, nice and sharp, and holds its edge very well. Great specialty knife.
