Masakage Koishi Honesuki
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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.
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Ally & James
Our Price Match PromiseAbout this range
First Impressions
Handmade using a core of Aogami Super Blue carbon steel clad with stainless cladding, the Koishi range offers a superb blend of high performance geometry and edge retention. The range has been a long standing favourite here at Cutting Edge Knives and for those seeking a top quality blade with an excellent performance level right out of the box this is it.
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.
In Hand
The knife is relatively lightweight and cutting performance across a range of ingredients is excellent thanks to the hollow grind and balance point on the chef knives being a little forward of the heel.
Durability
The Aogami Super Blue core of the Koishi range has been heat treated to around 63-64HRC which offers excellent edge retention although of course we do recommend care with your cutting technique at the higher levels of hardness.
Ease of Care
Aogami Super Blue is a widely used high performance steel because it's easy to sharpen and retains a good edge. Clad with stainless steel, the overall care routine is fairly straightforward for a carbon steel knife.
Care Tip – Reactive Carbon Steel
The core (and on some ranges, the cladding steel too) of this knife is made using a carbon steel which can react with moisture and acids in your food and so is not stainless or rust-proof.
Our Verdict
The Koishi has been a longstanding favourite for good reason - performance is excellent, they're beautifully made and finished and at a very competitive price point for the quality of the whole package.
One of our favourite Masakage ranges without doubt!
Masakage Koishi Honesuki - product quick view
Want to see a little more of the knife? Check out what the knife looks like in hand and up close.
Knife Measurements - Masakage Koishi Honesuki
- Blade Length: 155mm (Measurement of the cutting edge)
- Total Length: 296mm (Blade tip to handle end)
- Blade Height: 40mm (Heel to spine)
- Blade Thickness: 4.4mm (Spine width above the heel)
- Total Weight: 119 grams
Range Specifications
- Core Steel: Super Blue Steel
- Cladding Steel: Stainless
- Hardness: 63-64 (HRC)
- Handle Material: Octagonal cherry wood with black pakka wood bolster
- Left or Right handed: Either (Double Bevel)
Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and things such as blade or wood finishes can vary. We will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.
Meet the maker
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).
How to choose the perfect knife
We've helped thousands of customers choose their perfect knife since 2011 and we're here to help you too.
Read our guide to choosing a Japanese knife and don't hesitate to contact us if you have any questions!
