Honesuki knives are primarily intended for processing poultry and other birds, though plenty of cooks find other uses for them based on need and preference. These are stout, stiff blades with a clean geometry and a well-executed distal taper from heel to tip. While honesuki knives are robust, they are built to cut through the joints of a bird, not cleave through bone itself.
Considering the modest price point, this knife is well made in terms of grind and profile. It has a traditional look and feel and makes little effort toward refined fit and finish - the effort instead went into producing a knife that is genuinely fit for purpose: tough and easy to sharpen. The Blue #2 inner core is an excellent knife steel, and combined with the kurouchi cladding of soft iron, the result is a blade that holds an edge through prolonged use. This version comes with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
What Customers Are Saying: Alfredo Cuevas had long admired Japanese-style knives but held off due to price and their specialized reputation - watching CKTG review videos finally convinced him this was an accessible entry point. He deboned chicken regularly for stock and could not be happier with the result. He notes the knife arrived crazy sharp out of the box and calls it an amazing value relative to everything else he owns, adding that he picked up the recommended carbon steel oil and maintains it easily with a couple drops after each cleaning. John also weighed in positively on the value and performance.
Care Instructions: Blue #2 is a reactive carbon steel and will patina with use. Wipe and dry the blade immediately after each use. Hand wash only. Apply camellia oil for long-term storage.
Considering the modest price point, this knife is well made in terms of grind and profile. It has a traditional look and feel and makes little effort toward refined fit and finish - the effort instead went into producing a knife that is genuinely fit for purpose: tough and easy to sharpen. The Blue #2 inner core is an excellent knife steel, and combined with the kurouchi cladding of soft iron, the result is a blade that holds an edge through prolonged use. This version comes with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
What Customers Are Saying: Alfredo Cuevas had long admired Japanese-style knives but held off due to price and their specialized reputation - watching CKTG review videos finally convinced him this was an accessible entry point. He deboned chicken regularly for stock and could not be happier with the result. He notes the knife arrived crazy sharp out of the box and calls it an amazing value relative to everything else he owns, adding that he picked up the recommended carbon steel oil and maintains it easily with a couple drops after each cleaning. John also weighed in positively on the value and performance.
Care Instructions: Blue #2 is a reactive carbon steel and will patina with use. Wipe and dry the blade immediately after each use. Hand wash only. Apply camellia oil for long-term storage.
- Maker: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: Hitachi Blue #2
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Grind: Even Double Bevel
- Handle: Red Sandalwood
- Ferrule: Colored Pakka Wood
- Weight: 3.5 oz (98 g)
- Blade Length: 154mm
- Total Length: 295mm
- Spine Thickness at Base: 3mm
- Blade Height: 33mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Love at first slicePosted By: Alfredo Cuevas - verified customer
39 people found this review helpful
I have always used German style knives but always loved the Japanese style, but price and reading on how specialized they were I couldnt see spending the $$. when I found the youtube videos for this site reviewing knives, I finally felt I could get a Japanese style knife w/o taking out a mortgage. I tend to debone a lot of chicken so I can use the bones for stock later so I went with this style knife. I COULD NOT BE HAPPIER! the video gave the sharpness of this blade a 5/6 out of 10, if this is accurate, I dont want to know what a 10 is. this thing is crazy sharp out of the box! the look and feel is great (IMO). I would say "for the price" this knife is awesome, but I have nothing to compare it to. that being said, comparing to all the knives I do own, this is an amazing value and would feel the same if I paid double the amount. I cant wait to purchase my next Japanese style knife. oh, I also bought some of the oil that you are suppose to use for carbon steel blades to ensure this knife lasts me a lifetime. a couple of drops after use and cleaning and I hang it back up, easy peasy.
if you're unsure of getting a Japanese style blade, dont be!
39 people found this review helpful
I have always used German style knives but always loved the Japanese style, but price and reading on how specialized they were I couldnt see spending the $$. when I found the youtube videos for this site reviewing knives, I finally felt I could get a Japanese style knife w/o taking out a mortgage. I tend to debone a lot of chicken so I can use the bones for stock later so I went with this style knife. I COULD NOT BE HAPPIER! the video gave the sharpness of this blade a 5/6 out of 10, if this is accurate, I dont want to know what a 10 is. this thing is crazy sharp out of the box! the look and feel is great (IMO). I would say "for the price" this knife is awesome, but I have nothing to compare it to. that being said, comparing to all the knives I do own, this is an amazing value and would feel the same if I paid double the amount. I cant wait to purchase my next Japanese style knife. oh, I also bought some of the oil that you are suppose to use for carbon steel blades to ensure this knife lasts me a lifetime. a couple of drops after use and cleaning and I hang it back up, easy peasy.
if you're unsure of getting a Japanese style blade, dont be!
