Okeya Ginsan Honesuki 150mm Western
The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.
Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.
This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.
Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge.Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Core Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Western
Weight: 2.3 oz (66 g)
Blade Length: 153 mm
Total Length: 268 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.
Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.
This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.
Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge.
