Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage Kumo Honesuki - Cutting Edge Knives
Masakage

Masakage Kumo Honesuki

£205.00

Currently out of stock (When is it back?) (0)

£205.00

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

The honesuki is a Japanese boning knife with 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.

 
Product Code: 1713

About this range

First Impressions

The VG10 steel core that makes up the cutting edge of this knife is heat treated by only the best metalsmiths at Masakage. Their experience means that these knives are made of the best material they can be.

Clad in stainless steel to protect the core from corrosion this range offer the best of both worlds. The sharpness of this blade has to be sampled to be believed and it will retain that edge for what seems an age, again thanks to that super hard VG10 core. Amazing performance to go with those amazing looks. Bliss.

Beauty

Just look at them, look! Each knife is an individually manufactured unique work of art. The stainless steel cladding is layered multiple times (to create an effect called Damascus steel) around the VG10 core which when ground to taper the blade to make the edge, reveals the many layers to create the cloud like effect you see here.

The dark rosewood handles are capped off with a pakka wood bolster and both have an octangular shape.

These knives are certainly eye catching and will lift any kitchen which is honoured with their presence.

In Hand

Thin, light and well balanced with an octagonal rosewood handle the Kumo is a nimble range across all the knives and ideally suited to long sessions in the kitchen.

Durability

VG10 clad in stainless steel is widely used in Japanese knives because it's a strong steel capable of taking and retaining a great robust edge and is quick and easy to sharpen.

Ease of Care

VG10 and stainless clad steel is about as easy a combination as you will find for care, it's fully stainless and easy to sharpen and look after. Just follow our normal care instructions and your knife will serve you for many years.

Our Verdict

Every blade is unique and the finish is incredible.

Formerly made in small batches by Katsushige Anryu and now continued by his nephew Takumi Ikeda these really are a treat for the eye and anyone wanting top performance.

Knife Measurements

  • Blade Length: 158mm (Measurement of the cutting edge)
  • Total Length: 300mm (Blade tip to handle end)
  • Blade Height: 40mm (Heel to spine)
  • Blade Thickness: 3.1mm (Spine width above the heel)
  • Total Weight: 113 grams

Range Specifications

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

Takumi Ikeda

The Kumo range has been made for many years by master blacksmith Anryu san but with his retirement at the start of 2021, production of this line passed to his nephew, former apprentice and highly skilled blacksmith Takumi Ikeda who continues to make the knives in the same way.

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