Okeya Blue #2 Tsuchime Honesuki 150mm
The Okeya Blue #2 Tsuchime Honesuki 150mm is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip let you work confidently around joints, seams, and connective tissue, giving you excellent control where a softer or more flexible knife can struggle. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double bevel edge also makes it a smart choice for both right- and left-handed users, and it is easier to sharpen than many traditional single bevel honesuki knives.
Okeya is a small father-and-son workshop in Miki, Japan, known for producing high-value handmade kitchen knives with excellent performance. This knife features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving it strong edge retention, easy sharpening, and the crisp feel that carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, while the tsuchime finish adds visual appeal and helps with food release. Paired with an oak octagonal handle finished in burnt urushi lacquer, this is a highly functional Japanese honesuki knife for pro cooks, butchers, and serious home chefs who want a dependable poultry knife at a very attractive price.
Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking.Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Finish: Tsuchime
Cladding: Stainless
Core Edge Steel: Hitachi Blue #2 Carbon Steel
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 3.4 oz (96 g)
Edge Length: 152 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm
The Okeya Blue #2 Tsuchime Honesuki 150mm is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip let you work confidently around joints, seams, and connective tissue, giving you excellent control where a softer or more flexible knife can struggle. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double bevel edge also makes it a smart choice for both right- and left-handed users, and it is easier to sharpen than many traditional single bevel honesuki knives.
Okeya is a small father-and-son workshop in Miki, Japan, known for producing high-value handmade kitchen knives with excellent performance. This knife features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving it strong edge retention, easy sharpening, and the crisp feel that carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, while the tsuchime finish adds visual appeal and helps with food release. Paired with an oak octagonal handle finished in burnt urushi lacquer, this is a highly functional Japanese honesuki knife for pro cooks, butchers, and serious home chefs who want a dependable poultry knife at a very attractive price.
Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Different animalPosted By: Spencer
31 people found this review helpful
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.
31 people found this review helpful
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.
Really Great Knife!!Posted By: Tom Dickinson
31 people found this review helpful
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.
31 people found this review helpful
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.
Great KnifePosted By: Aaron S. - verified customer
29 people found this review helpful
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!
29 people found this review helpful
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!
