Masakage Koishi Honesuki 150mm

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Masakage Koishi are handmade knives by Hiroshi Kato san. He has decades of blacksmithing experience and shows that here in these beautifully balanced blades. Because they are handmade, the dimensions of each knife can vary just a little bit. But all are made from Aogami Super Steel that has been hardened to 63-65 Rockwell, making these the longest lasting edges of any of the Masakage line.

The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.

Brand: Masakage

Line: Koishi

Location: Echizen, Japan

Construction: Hammer Forged, San Mai

Finish: Kurouchi

Edge Steel: Aogami Super

Handle: Cherry Octagonal

Ferrule: Black Pakka Wood

Engraving: Hand Engraved

Edge Grind: Even

Weight: 4.0 oz (112 g)

Edge Length: 154 mm

Total Length: 296 mm

Spine Thickness at Heel: 4.2 mm

Blade Height: 40.9 mm

Edge Grind: Double-beveled, 50/50

Reviews

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Posted By: Cre - verified customer

Mark suggested this knife just before Thanksgiving, after I explained that I had plans to breakdown several large birds for the feast. The Honesuki was perfect for the task and made short work of the 22-lb Turkeys as well as the smaller fowl. The knife is sturdy, but nimble, and makes bird prep a breeze.