This single bevel honesuki is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife, forged by master blacksmith Togashi Kenji and hand sharpened by renowned finisher Nishimura Norikatsu - a true expression of the Sakai craft tradition at its most complete. Togashi Kenji received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today.
Unlike the more common double bevel honesuki, this knife features a traditional single bevel grind with a concave urasuki back, which enhances food release and makes precision butchery genuinely easier to execute. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with real control and confidence. The blade is built from Shirogami #2 (White #2) high carbon steel, prized for its ability to take an incredibly sharp edge, clad in soft iron and finished with a refined kasumi polish enhanced by a final pass on natural stones - a matte, misty surface that signals expert craftsmanship at a glance. The D-shaped magnolia handle features the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese swords.
Care Instructions: This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care. Hand wash only--never use the dishwasher. Dry immediately after use to avoid rust. Store in a dry place and apply a light coat of oil if storing for long periods. Avoid cutting through bones or frozen food. With proper care, this single bevel honesuki will provide a lifetime of precise, efficient meat processing.
Each knife is made by hand so measurements may vary.
Unlike the more common double bevel honesuki, this knife features a traditional single bevel grind with a concave urasuki back, which enhances food release and makes precision butchery genuinely easier to execute. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with real control and confidence. The blade is built from Shirogami #2 (White #2) high carbon steel, prized for its ability to take an incredibly sharp edge, clad in soft iron and finished with a refined kasumi polish enhanced by a final pass on natural stones - a matte, misty surface that signals expert craftsmanship at a glance. The D-shaped magnolia handle features the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese swords.
Care Instructions: This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care. Hand wash only--never use the dishwasher. Dry immediately after use to avoid rust. Store in a dry place and apply a light coat of oil if storing for long periods. Avoid cutting through bones or frozen food. With proper care, this single bevel honesuki will provide a lifetime of precise, efficient meat processing.
Each knife is made by hand so measurements may vary.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Blacksmith: Togashi Kenji
- Sharpener: Nishimura Norikatsu
- Edge Steel: Shirogami #2
- Cladding: Iron
- Finish: Kasumi, Natural Stone Finish
- Edge Grind: Traditional Single Bevel, Right-Handed
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 9.0 oz (256 g)
- Blade Length: 185 mm
- Total Length: 335 mm
- Spine Thickness at Base: 6 mm
- Blade Height: 51 mm
