Masakage Koishi AS Honesuki 150mm

About the Masakage Koishi - The tsuchime (hammered) and kurouchi (black) finish give the impression of river pebbles, this is where the name Koishi comes from. The octagonal cherry wood & black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Think Chuck Norris, but if he was a kitchen knife. Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.

About the Shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit. I promise this knife will change the way you think about taking apart a chicken. The Honesuki has a relatively thick spine for scraping meat from bones. Due to the hardness of Japanese steel you still wouldn’t want to force this knife through bone.

Knife Shape	Honesuki
Blade Length	150mm
Blade Height	39mm
Steel Type	Aogami Super (Super Blue carbon) Steel clad with Stainless Steel
Rockwell Hardness	63:64
Handle	Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar
Blacksmith	Yoshimi Kato
Knife Line	Masakage Koishi