The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
Brand: Sakai Takayuki
Location: Sakai Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Orientation: Left Handed
Blade Height at Heel: 41mm
Edge Length: 150mm
Spine Thickness: 5mm
5oz, 142g
Handle: Ichi Wood Octagonal
Ferrule: Buffalo Horn
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) First Honesuki Left Handed, December 22, 2024Posted By: James
This is my first Honesuki, and as noted, I am left-handed. Using a Honesuki is an excellent way to stop purchasing pre-cut chicken pieces; buying a whole chicken not only saves money but also encourages more variety in cooking. However, I found this knife to be not very sharp. Since I’m new to sharpening, I plan to have it professionally sharpened. I also own a Honesuki with a 50/50 grind—the Nigara Hamono SG2 Kurouchi Tsuchime Honesuki—and have had much better success with it when tackling the more challenging parts of butchering a chicken.
This is my first Honesuki, and as noted, I am left-handed. Using a Honesuki is an excellent way to stop purchasing pre-cut chicken pieces; buying a whole chicken not only saves money but also encourages more variety in cooking. However, I found this knife to be not very sharp. Since I’m new to sharpening, I plan to have it professionally sharpened. I also own a Honesuki with a 50/50 grind—the Nigara Hamono SG2 Kurouchi Tsuchime Honesuki—and have had much better success with it when tackling the more challenging parts of butchering a chicken.
