Shape | Honesuki |
---|---|
Blade Length | 150 mm |
Blade Height | 43 mm |
Blade Thickness Above Heel | 4.1 mm |
Weight | 142 g |
Steel Type |
VS1 Semi-Stainless Steel
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 64–65 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Tochi Chestnut Water Buffalo Horn Collar |
Blacksmith/Maker | Masashi Yamamoto |
Knife Line | Masashi Kaijin |
Made in | Tsubame-Sanjo, Niigata, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 Kaijin - Masashi-san started his own workshop in 2013 after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and can make his steel harder than other makers through unique heat-treating processes.
The name Kaijin translates to 'Ash', inspired by the ash in his workshop and tobacco ash from his trademark cigarettes. The VS1 steel can take an exceptionally sharp edge and hold it longer than most Japanese knives, with a bit less brittleness than most uber-hard blades. Tochi wood is a beautifully simple accent as a handle, in a grippy octagon shape that's a favourite of staff and customers alike.