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Moritaka AS Kurouchi Honesuki 150mm

Moritaka AS Kurouchi Honesuki 150mm

$302.00 CAD
$302.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary

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Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de Moritaka Hamono - Parler des couteaux Moritaka, c'est parler d'histoire. Moritaka Hamono a été fondée en 1293, ce qui signifie que la famille Moritaka travaille comme forgerons dans le sud de Kyushu depuis plus de 720 ans. Oui, chaque homme de la famille fabrique des couteaux depuis 27 générations.

Les Moritaka forgent et soudent leur propre acier warikomi (triple laminé) au lieu de l'acheter pré-laminé à l'usine, car ils préfèrent s'en tenir aux méthodes traditionnelles qui ont fait leurs preuves. Tout dans leurs couteaux est enraciné dans la tradition.


À propos de la forme - Le Honesuki est un couteau à désosser de style japonais. Conçu à l'origine pour la volaille et les petits animaux comme le lapin, il excelle dans de nombreux travaux de boucherie plus importants et de filetage de poisson. Il a un talon relativement épais pour racler la viande des os, et une pointe plus fine pour des coupes précises. Vous ne voulez pas forcer ce couteau à travers l'os, mais il est parfait pour couper le cartilage et les tendons.
Shape Honesuki
Also know as? You could also call it a Boning Knife, depending on what part of Japan you are in.
Blade Length 150 mm |
Blade Height 42,5 mm
Thickness 4,1 mm
Weight 136 g
Steel Type Aogami Super (Blue Carbon Steel) Avec un revêtement en acier au carbone
Dureté Rockwell 63 - 64
Edge/Bevel Doubler (50/50)
Handle Manche Wa (japonais) - Octogone Noyer Bague en Pakka noir -
Blacksmith Moritaka Hamono
Made in Kumamoto, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: GSMORASWR150HO

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

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How do I make a return on an online order?
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Can I pick up my order Curbside / At the store?
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Indepth on the Moritaka AS Kurouchi Honesuki 150mm

  • Moritaka AS Kurouchi Honesuki 150mm

    Honesuki

    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.

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    Moritaka Hamono - Blacksmith

    Moritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty.

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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 4.9 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","feels","knife","heft","honesuki"].

Review highlights

Reviews

Honesuki - chicken beware

"What a great knife, I’ve completely boned a chicken since I got it and it has never been easier. (Or safer). The heft of the knife makes it easy to use for other tasks as well."

— Bruce L. (5/5)

Perfect

"Such a great knife for poultry"

— Jake N. (5/5)

Chicken Slayer

"I have used a flexible filet/boning knife for all my butchery. It works fine and is still my preferred tool to remove silver skin on pork and beef. The Honesuki is a real joy to use for breaking down chickens. It is razor sharp and just the right size. I am happy I decided to purchase it."

— Gary H. (5/5)

If it’s in stock add it to your cart

"I feel a little bad reviewing this knife given that it’s so rarely in stock. However, I shall solider on. It’s perfect. If it’s in stock buy it."

— Wilson C. (5/5)

5 star reviews really aren’t

"5 star reviews really aren’t my thing these days. I have to say that the staff at knifewear have hit it out of the park once again. I have purchased 4 knives now and I am not a chef, just have a passion for cooking. I came in looking for one of three knives. They spent the time showing off their product and letting me handle each one. I finally decided on the Moritaka honesuki and I loved it. Once I got home I couldn’t wait to debone a chicken. Bottom line is their knives are phenomenal, it’s what they do. What impresses me is the attention of the staff. Go visit them and they will set you up with what you need. Thanks again Vancouver knifewear"

— Travis N. (5/5)

Great poultry knife

"I got the Moritaka Honesuki just in time for Thanksgiving and used it to breakdown my turkey to ensure even cooking. I've been using it since and have broken down several chickens and made yakitori with those chickens. It's got nice heft and a wicked sharp edge out of the box. I'm glad I bought this and would recommend it if you're looking for a Honesuki."

— Jimmy C. (5/5)

Solid, sharp, and useful!

"Having never held a honesuki in real life, I was a bit hesitant to make this purchase. I'm a fan of Aogami Super, and I did my research before buying. It was in my cart within seconds of the garage sale start. When I received it, I was surprised at its heft. It's not a delicate knife, it's designed to work. I set it aside for a couple weeks before I decided to put it to use. I'm sure glad I did! On my first outing, I deboned 16 whole chickens. I started cautiously to get a feel for the knife, but by the end I got fast and confident. This blade will have a special place in my kitchen for many years. 2 thumbs up!"

— Rob R. (5/5)

Cuts like a knife, but

"Cuts like a knife, but it feels so right."

— Mitchell E. (5/5)

The knife looks and feels

"The knife looks and feels great. I bought it thinking I would get the aogami super with ishime finish. Even though I chose to send it back and was disappointed in the outcome, this is a really great looking knife with clean lines."

— Richard S. (4/5)

Amazing purchase

"This knife rules!! So happy I bought it!"

— Nathan L. (5/5)

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