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 Masashi Koi -Masashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The hammer-finished Koi series is named for the koi fish, which inspired the pattern on this knife. Semi stainless VS1 steel allows this knife to cut like carbon steel and slowly develop a patina, but not rust as quickly as carbon steel. These are perfect for young chefs and home cooks alike!