Shape | Honesuki |
---|---|
Blade Length | 150 mm |
Blade Height | 39 mm |
Blade Thickness Above Heel | 3 mm |
Weight | 115 g |
Steel Type | Shirogami #2 (White Carbon Steel) with Stainless Steel Cladding |
Rockwell Hardness | 61-63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Oval Magnolia with Red pakka wood collar |
Blacksmith | Yoshimi Kato |
Knife Line | Masakage Yuki |
Made in | Echizen, Fukui, Japan |
Brand | Masakage |
About the Shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.
About Masakage Yuki - This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, like the final scene of Kill Bill: Volume 1
Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yukis are a customer favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife. It’s a genius way to make a knife. Keep the edge dry and you'll be singing.