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400.00 €
The honesuki is a blade designed for boning poultry and meat. However, it can also be used to butcher small fish. Its thin, pointed, beveled tip makes it easy to separate flesh from 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 made. We can differentiate the Sakai, Echizen or Sanjo style among others. Yoshikane Hamono, based in the city of Sanjo, has over 100 years of history in knife making and is in its fourth generation of blacksmiths. They make incredible Japanese kitchen knives with careful attention to detail. Typically, a blade with a thicker spine at the heel that tapers to the tip of the knife and a higher shinogi (part that demarcates the transition from the spine of the blade to the main bevel) are some of the defining traits of Sanjo.
Brand: Yoshikane hamono
Swordsmith: Yamamoto
Finish: Nashiji (pear skin)
Steel: SKD
Hardness: 62 +-1 HRC
Type: Honesuki
Blade length: 15 cm
Height at heel: 4.56 cm
Thickness at heel: 3.9 mm
Thickness at tip: 1.1 mm
Weight: 153 g
Entirely handcrafted, the handle is made of amboyna burl with a deep ocean resin spacer and a tamarind wood ferrule.
Yoshikane Hamono is known for working primarily with Shirogami #2 steel (Japanese white steel) and SKD steel for his blades. This steel offers a razor-sharp edge with exceptional sharpening ease, and it is a stainless alloy that allows for exceptional cutting sensations with minimal maintenance. The blade has a Nashiji finish, which translates to “pear skin,” for its velvety effect.
