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The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.Brand: Okeya
Blacksmith: Fujiwara san
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Hitachi Blue #2 Steel
HRC: 60
Edge Grind: Even (See Choil Photo)
Blade Style: Honesuki
Handle: Western Rosewood
Weight: 2.5 oz (72 g)
Edge Length: 153 mm
Total Length: 266 mm
Spine Thickness at Heel: 1.9 mm
Blade Height: 36.7 mm
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) AmazingPosted By: Samuel Curtis - verified customer
7 people found this review helpful
Sharpness out of the box was very disappointing. I used a 1000/6000 whetstone to sharpen it and Holy Sh**! This is my new favorite knife (and I own a Kramer). Aside from a fantastic poultry boning knife, it absolutely doubles as a petty. The handle is very basic and it is very light, not to mention the price point is very low. This lends one to assume that it is not top notch. It is! I can't stress how effortlessly this knife falls through veg prep. One complaint I do have it's that the spine is sharp. I plan on sanding it down just a bit so it doesn't hurt your stabilizing fingers. Best knife purchase for sure (assuming you can whetstone sharpen.)
7 people found this review helpful
Sharpness out of the box was very disappointing. I used a 1000/6000 whetstone to sharpen it and Holy Sh**! This is my new favorite knife (and I own a Kramer). Aside from a fantastic poultry boning knife, it absolutely doubles as a petty. The handle is very basic and it is very light, not to mention the price point is very low. This lends one to assume that it is not top notch. It is! I can't stress how effortlessly this knife falls through veg prep. One complaint I do have it's that the spine is sharp. I plan on sanding it down just a bit so it doesn't hurt your stabilizing fingers. Best knife purchase for sure (assuming you can whetstone sharpen.)
