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 Shiroshu - 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. This shiny, sexy damascus blade combines extreme good-looks with ruggedness and ease of maintenance. SLD stainless steel gets razor sharp, but doesn't rust like carbon steel.
Knife Shape | Honesuki |
---|---|
Blade Length | 150mm |
Blade Height | 44mm |
Weight | 137g |
Spine Thickness at Heel | 4mm |
Steel Type | SLD Stainless Steel |
Rockwell Hardness | 60-62 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle, Oval/Octagon Pagoda wood handle with water buffalo horn collar |
Blacksmith | Masashi Yamamoto |
Knife Line | Masashi Shiroshu |