Masakage Koishi Honesuki

Regular price £200.00
/

3 in stock

Masakage Koishi Honesuki Purchase options

This is a thicker bladed knife designed for making light work of poultry, so boning that chicken, duck or pheasant is a breeze.

A triangular shaped tip and a significantly thicker blade than most other knives the Honesuki is designed to make short work of boning chicken, pheasant, duck or any other poultry you're working on.

Performance

Handmade using incredibly strong Aogami Super carbon steel clad with stainless steel, the Koishi is extremely easy to sharpen and holds a brilliantly sharp edge which will be more than a match for anything in the kitchen.

Beauty

Koishi translates as "pebbles" which is the effect the hammered finish of the blade gives. Combined with a matt, dark grey/black blade and cherry wood octagonal handle with black (pakka wood) collar this is one of the stand-out knives we sell.

Comfort

The knife is lightweight and extremely sharp meaning you'll expend less effort cutting than with many other knives. The handle is comfortable and the shape sits well in your hand.

Durability

Aogami Super carbon steel is highly regarded for its hardness and ability to stay sharp although carbon steel does require a little extra care after use (please see "ease of care" section).

Ease of care

This range is a super blue steel clad using the san mai technique with stainless steel. This means only the edge is exposed. The carbon steel edge will patina over time but the only care you need to take is to wipe it down after use.

Value for money

We rate these as one of the best knives we stock and have reviewed. The combination of blade quality, craftsmanship, appearance and sharpness mean we're more than happy to give it our best marks.

Technical details

  • Blade Length: 155mm (Measurement of the cutting edge)
  • Total Length: 296mm (Blade + Handle)
  • Blade width: 4.4mm (Measured where blade enters handle)
  • Blade height: 40mm Heel to spine
  • Total weight: 119 grams
  • Steel Type - Cladding: Stainless
  • Steel Type - Cutting edge: Super Blue Steel
  • Left or Right handed: Either
  • Hardness: 63-64 HRC
  • Handle style: Japanese
  • This knife contains steel that has some special care instructions – learn more.

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get

Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while not working on your knife skills you can catch up your Japanese language skills.

Blacksmith Profile

Yoshimi Kato

Yoshimi Kato San is the son-in-law of Hiroshi Kato San (who recently took a step backwards after over 50 years as a blacksmith).

Meet Yoshimi Kato

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Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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