The Tabata Blue #2 Honesuki 150mm is a purpose-built poultry knife forged by Tabata Hamono, a small and highly traditional blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. This remote location and small-scale production give Tabata knives a distinctive character rooted in regional craftsmanship. CKTG is proud to be the first dealer to introduce Tabata Hamono knives to the US market.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release. Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. For extended storage, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release. Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. For extended storage, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Made In: Tanegashima, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless Steel
- Finish: Kasumi
- Bevel: Double Bevel
- Edge Grind: Even
- Handle: Octagonal Oak
- Ferrule: Black Painted
- Weight: 3.8 oz (108 g)
- Blade Length: 154mm
- Total Length: 285mm
- Spine Thickness at Base: 3mm
- Blade Height: 37mm
