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Blade Length | 150 mm |
Total Length | 280 mm |
Steel | Aogomi (Blue #2) |
Handle | Wenge |
Ferrule | Buffalo Horn |
Rockwell | 61-63 |
Height Spine to heel | 37 mm |
Width at Spine | 3 mm |
Weight | 105 grams |
Bevel | Double |
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Honesuki is a Japanese butchery knife originally designed for breaking down chicken. The reverse tanto tip, or K-tip, gives this knife great precision and allows the user to get in between joints and around bones with ease. The thick spine gives the knife a robust feel and though it is thin behind the edge, it's not as thin as other Japanese knives making it slightly less prone to chipping. This knife is not meant to go through bones and will likely chip if used to try to cut bones.
142 JAMES ST. S HAMILTON ON L8P3A2
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11 AM to 6 PM
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195 NORSEMAN ST UNIT 14 ETOBICOKE ON M8Z0E9
MONDAY - SATURDAY :
11 AM to 6 PM
SUNDAY : CLOSED
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