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Home > Knife Types > Boning Knives > Okeya Blue #2 Honesuki 150mm
Okeya Blue #2 Honesuki 150mm
Okeya Blue #2 Honesuki 150mm Okeya Blue #2 Honesuki 150mmOkeya Blue #2 Honesuki 150mmOkeya Blue #2 Honesuki 150mm
Okeya Blue #2 Honesuki 150mmOkeya Blue #2 Honesuki 150mmOkeya Blue #2 Honesuki 150mmOkeya Blue #2 Honesuki 150mm

Okeya Blue #2 Honesuki 150mm

Item #: JHA-H15J

Average Customer Rating:
(5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $159.95
Okeya Blue #2 Honesuki 150mm

The main function of a Honesuki knife is to part out poultry. It is adept at this task because of its stiff and robust triangular blade. The pointed tip is perfect for getting into the joints of birds but not for breaking bones. That is a job better served by a cleaver.

Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high-quality materials, in this case Hitachi Blue #2 steel. The core steel is hardened to 60 HRC. The Aogami inner core (hagane) is then covered with a layer of softer stainless steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime finish.

Honesuki blades are often single ground, but in the case of the Okeya, it is a double-sided blade and is thus useful to both left and right-handed users. Being ground on both sides, it is also much easier to sharpen.

The blade is mated to a nice walnut octagonal handle with black pakka wood ferrule. If you are a professional chef who processes a lot of poultry or other birds, a honesuke really should be in your knife roll. For a home cook who even once in a while parts out birds, the price of this great little blade is low enough to make the purchase well worth while.

  • Brand: Okeya
  • Blacksmith: Fujiwara San
  • Location: Miki Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Cladding: Tsuchime Finish
  • Core Edge Steel: Hitachi Blue #2 Steel
  • HRC: 61
  • Edge Grind: Even: See Choil Photo
  • Blade Style: Honesuki
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.4oz
  • Blade Length: 153mm
  • Total Length: 290mm
  • Spine Thickness at heel: 2mm
  • Height: 37mm

  • Customer Reviews


    3 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Different animal
    Posted By: Spencer

    I always recently wanted a Honesuki. This one is awesome. Very stiff, wonderful handle, great fit and finish and a very wide tang. The curved edge and precision point make parting poultry or boning a more exact process. I thought I was good with just my 150mm Petty but I was wrong. Although both 150mm they have very different capabilities.

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      Really Great Knife!!
    Posted By: Tom Dickinson

    I purchased this knife after owning two other honesuki's and this knife is awesome. It is really thin, but it's really sharp and doesn't take long to put an edge back on it. I'm a Culinary Instructor and I use this knife to show my students how to break down chickens and it works great. I did cut through some chicken bone a few times but it didn't damage the knife. Excellent blade and I would buy it again.

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      Great Knife
    Posted By: Aaron S. - verified customer

    Great Knife. Stiff for how thin it is. Quite thin behind the edge but stiff and robust feeling. Handled small chicken bones without any damage or edge failure. I think the heat treat is perfect on this steel for what it is designed to do. Tip is super precise and perfect for getting into joints, under silverskind, or that precious oyster out of a chx thigh. Thin enough to use as a small petty with a nice flat spot. Has some pronounced shoulders though that will effect performance on non butchery tasks. Fit and finish is very nice, it will come with a lacquer coating to protect the blade as well. Handles is quite large but nicely done. I think I ordered on a Saturday and it arrived a day ahead of time on monday with standard shipping. Great product and service, thanks!

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