This knife arrived from the manufacturer with a crack in the ferrule. The knife is new and unused
Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.
Considering the very low price point, this knife is well-made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and, together with the kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for prolonged use.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 3.5 oz (98 g)
Edge Length: 154 mm
Total Length: 295 mm
Spine Thickness at Base: 3 mm
Blade Height: 33 mm
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.
Considering the very low price point, this knife is well-made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and, together with the kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for prolonged use.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.
