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 Kumo -Sexy or what? Dubbed Kumo (cloud), these dreamy looking blades could be compared to watching the clouds on the coolest of days. The blades are hand-forged with VG-10 stainless steel wrapped with alternating damascus layers of stainless steel and nickel, teamed up with an octagon cherry wood and pakka handle. They have a nice light feel and forward balance. Heavenly!
| Knife Shape | Honesuki |
|---|---|
| Blade Length | 150mm |
| Blade Height | 39mm |
| Spine Thickness at Heel | |
| Weight | |
| Steel Type | VG10 Stainless Steel |
| Rockwell Hardness | 60-62 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Octagon Cherrywood handle with Red pakkawood collar |
| Blacksmith | Takumi Ikeda |
| Knife Line | Masakage Kumo |
