Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture, since the 13th century - over 700 years of continuous production that has carried the same commitment to hand-forged quality from sword-making through five generations of kitchen cutlery. CKTG is the exclusive US distributor of these knives, which means this lineage is accessible here and essentially nowhere else in North America. The Supreme line represents the workshop at its most refined: Aogami Super (blue paper steel) at the core, iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade to prevent corrosion under the handle.
The honesuki - Japan's dedicated Japanese poultry boning knife - is built for the specific geometry of breaking down birds. At 150mm, it is compact and purposeful, with a 3.5mm spine at the heel that tapers toward a rigid, pointed tip designed to navigate joints cleanly. Moritaka has ground this knife with a symmetrical 50/50 bevel, which is notable: most honesukis are asymmetric, making them awkward for left-handed users. The symmetric grind here makes it fully ambidextrous. The Aogami Super core is heat-treated to 65+ HRC, giving the edge real authority and exceptional retention. The handle is octagonal magnolia wood with a buffalo horn ferrule, lightweight and well-fitted for this format.
What Customers Are Saying: Reviewers across the board describe this as the best boning knife in their kit, with consistent praise for the weight, balance, and the way it moves through poultry. Several note it excels beyond chicken - lamb legs, shoulders, and fish all feature in reviews. The Aogami Super steel earns repeated praise for how sharp it gets on the stones and how well it holds that edge. A few owners note the knife needs work out of the box to reach its potential, with some starting at 1000 grit and finishing on a strop loaded with diamond spray. The symmetrical grind is specifically called out as a major advantage for left-handed cooks. Those who have been using it for extended periods describe it as a knife they could not do without.
Care Instructions: Aogami Super is a carbon steel with iron cladding - both are reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. For longer storage, apply a light coat of camellia oil. Hand wash only. The kurouchi finish helps protect the cladding but will wear over time with use, which is normal. Strop regularly and sharpen on quality water stones to keep the edge at its best.
Each knife is made by hand so measurements may vary.Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
Tang: Stainless Steel
Finish: Kurouchi
Edge Grind: Even 50/50
HRC: 65+
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.1 oz (116 g)
Blade Length: 153 mm
Total Length: 285 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 43 mm
The honesuki - Japan's dedicated Japanese poultry boning knife - is built for the specific geometry of breaking down birds. At 150mm, it is compact and purposeful, with a 3.5mm spine at the heel that tapers toward a rigid, pointed tip designed to navigate joints cleanly. Moritaka has ground this knife with a symmetrical 50/50 bevel, which is notable: most honesukis are asymmetric, making them awkward for left-handed users. The symmetric grind here makes it fully ambidextrous. The Aogami Super core is heat-treated to 65+ HRC, giving the edge real authority and exceptional retention. The handle is octagonal magnolia wood with a buffalo horn ferrule, lightweight and well-fitted for this format.
What Customers Are Saying: Reviewers across the board describe this as the best boning knife in their kit, with consistent praise for the weight, balance, and the way it moves through poultry. Several note it excels beyond chicken - lamb legs, shoulders, and fish all feature in reviews. The Aogami Super steel earns repeated praise for how sharp it gets on the stones and how well it holds that edge. A few owners note the knife needs work out of the box to reach its potential, with some starting at 1000 grit and finishing on a strop loaded with diamond spray. The symmetrical grind is specifically called out as a major advantage for left-handed cooks. Those who have been using it for extended periods describe it as a knife they could not do without.
Care Instructions: Aogami Super is a carbon steel with iron cladding - both are reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. For longer storage, apply a light coat of camellia oil. Hand wash only. The kurouchi finish helps protect the cladding but will wear over time with use, which is normal. Strop regularly and sharpen on quality water stones to keep the edge at its best.
Each knife is made by hand so measurements may vary.
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.
