The classic Honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade but unlike many Honesuki, this has a double sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high carbon steel is well liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is covered in a layer of a softer iron. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.
Location: Miki Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Hitachi Blue #2 Steel
Edge Grind: Even: See Choil Photo
Blade Style: Honesuki
Handle: Western Rosewood
Blade Length: 150mm
Total Length: 265mm
Spine Thickness at heel: 2.mm
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