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385.00 € HT
The honesuki is a blade designed for deboning poultry and meat. However, it can also be used to fillet small fish. Its thin, pointed, beveled tip makes it easy to separate the flesh from the bones, and its thicker heel is very useful for cutting through cartilage.
1 in stock
As you know, in Japan, the style of knife making varies depending on the city or region where it is produced. We can distinguish the Sakai, Echizen, and Sanjo styles, among others. Yoshikane Hamono, based in the city of Sanjo, has over 100 years of history in knife making and is now in its fourth generation of blacksmiths. They craft incredible Japanese kitchen knives with meticulous attention to detail. Generally, a blade with a thicker spine at the heel that tapers towards the tip, and a higher shinogi (the part that marks the transition from the spine of the blade to the main bevel) are some of the defining characteristics of Sanjo knives.
Brand: Yoshikane Hamono
Swordsmith: Yamamoto
Finish: Nashiji (pear skin)
Steel: SKD
Hardness: 62 ±1 HRC
Type: Honesuki
Blade Length: 15 cm
Blade Height at Heel: 4.56 cm
Thickness at Heel: 3.9 mm
Thickness at Tip: 1.1 mm
Weight: 153 g
Entirely handmade, the handle is made of dyed and stabilized birch wood with a turquoise stone spacer.
Yoshikane Hamono is known for primarily working with Shirogami #2 steel (Japanese white steel) and SKD steel to create his blades. Modern SKD steel offers a razor-sharp edge with exceptional ease of sharpening; moreover, it’s a rust-resistant alloy that provides an outstanding cutting feel with minimal maintenance. The blade has a Nashiji finish, which translates to “pear skin,” for its velvety texture. Yamato-san personally performs all the forging processes, from layering to polishing.
