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The triangular blade of the Honesuki knife is quite short (150mm), thick and pointed. Therefore, it's perfect for boning chickens, turkeys and other poultry.
The blacksmith Yoshimi Kato made this gorgeous knife. The blade is made in #2 Shirogami Steel, also known as white carbon, with a soft stainless steel clad. The knife has been named Yuki (Japanese word for "snow") because of the blade's finish that is reminiscent of a snow blizzart. Its handle is made of Magnolia wood and red pakka wood.
All knives from Masakage are handmade by master blacksmiths of Takefu Knife Village and are hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique.
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|Country of origin||Japan|
|Handle||Magnolia & Red Pakka|
|Rockwell hardness||HRC 62-63|