The Okeya Blue #2 Tsuchime Honesuki 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 allow confident work around joints, seams, and connective tissue, giving control where a softer or more flexible knife struggles. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double-bevel edge makes it accessible for both right- and left-handed users and considerably 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. This blade features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving strong edge retention, easy sharpening, and the crisp feel carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, and the tsuchime finish adds visual appeal alongside improved food release. The oak octagonal handle finished in burnt urushi lacquer rounds out a highly functional honesuki for pro cooks, butchers, and serious home chefs.
What Customers Are Saying: Spencer calls this his first true honesuki experience after wanting one for a while - very stiff, with a wonderful handle, great fit and finish, and a very wide tang. The curved edge and precision point make poultry parting and boning a more exact process than he expected, even compared to using his 150mm petty for the same tasks. Tom Dickinson, a culinary instructor, uses this knife to teach students how to break down chickens - thin, sharp, and quick to bring back to an edge, even after accidentally cutting through some chicken bone without damaging the blade. Aaron S. notes it is stiff for how thin it is, handling small chicken bones without damage and praising the heat treat as well suited to its purpose.
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.
Okeya is a small father and son workshop in Miki, Japan, known for producing high-value handmade kitchen knives. This blade features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving strong edge retention, easy sharpening, and the crisp feel carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, and the tsuchime finish adds visual appeal alongside improved food release. The oak octagonal handle finished in burnt urushi lacquer rounds out a highly functional honesuki for pro cooks, butchers, and serious home chefs.
What Customers Are Saying: Spencer calls this his first true honesuki experience after wanting one for a while - very stiff, with a wonderful handle, great fit and finish, and a very wide tang. The curved edge and precision point make poultry parting and boning a more exact process than he expected, even compared to using his 150mm petty for the same tasks. Tom Dickinson, a culinary instructor, uses this knife to teach students how to break down chickens - thin, sharp, and quick to bring back to an edge, even after accidentally cutting through some chicken bone without damaging the blade. Aaron S. notes it is stiff for how thin it is, handling small chicken bones without damage and praising the heat treat as well suited to its purpose.
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, Hammer Forged
- Core Edge Steel: Hitachi Blue #2 Carbon Steel
- Cladding: Stainless, Tsuchime Finish
- HRC: 61
- Edge Grind: Even
- Handle: Oak Octagonal, Burnt Urushi Finish
- Weight: 3.4 oz (96 g)
- Blade Length: 152mm
- Total Length: 292mm
- Spine Thickness at Heel: 2mm
- Blade Height: 37mm
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!
