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The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general purpose petty style knife. The shape and weight allow for easy and secure in hand work as well as being a great blade for creating garnishes.
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.Weight: 5.4 oz (152 g)
Blade Length: 146 mm
Total Length: 262 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 37.3 mm
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
