Masakage Koishi Honesuki

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.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5 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.

5 / 5 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 and black (pakka wood) octagon handle this is one of the stand-out knives we sell.

5 / 5 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. It's perfect for its primary task which is boning poultry but also works well for more intricate tasks such as peeling.

5 / 5 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).

3 / 5 Ease of Care

Carbon steels can develop a "patina" which is essentially rust. This is a completely normal property of the steel and adds a unique character to the blade over time and use. It scrubs off (so don't worry!) and by following our carbon steel care tips, you will always have a unique knife in your collection!

5 / 5 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.

The technical bits

  • Blade length 154 mm (Measurement of the cutting edge)
  • Total length 297 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 41 mm Heel to spine
  • Total weight 118 grams
  • Blade Material Super Blue Steel cutting edge, laminated in Stainless

    This knife steel has some special care instructions, learn more.

  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

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. Talk about the gift that keeps on giving...

What is a knife?

A Japanese boning knife for meat and poultry - the honesuki is typically quite thick along the spine and with a very sharp and pointed tip it's designed to get in and around bones and joints to strip out your cuts of meat easily.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Also from this range

Masakage Koishi Honesuki £187.00