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 kurouchi - meaning black finish - surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. 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 with a black-painted ferrule, providing a secure grip and excellent balance.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 3.4 oz (98 g)
Blade Length: 153 mm
Total Length: 285 mm
Spine Thickness at Base: 3 mm
Blade Height: 38 mm
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 kurouchi - meaning black finish - surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. 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 with a black-painted ferrule, providing a secure grip and excellent balance.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
