Menu
Blade Length | 150 mm |
Total Length | 280 mm |
Steel | Aogami (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 |
The Blacksmith
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 Hatsukokoro kurouchi (kumokage) is one of our most popular lines in the shop! These guys come to us from Tosa city, Kochi Prefecture, Japan, and their namesake refers to the mysterious cloud shadows. 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 blacksmith (kurouchi) finish gives it a real rustic look, and the carbon core sharpens up quite easily, making it as much a show piece as a work knife, both aesthetically pleasing and practical!
The 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.
Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:
All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.
We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.
Curbside pick-up is available at both our Hamilton and Etobicoke locations.
To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.
More questions? Check out our shipping policy, our return policy, or reach out to us directly.
The Honesuki is designed specifically for poultry butchery, but can be used for a wide variety of butchery tasks. The "reverse tanto" or "K-tip" is ideal for getting in and around joints and bones. Though we do not recommend cutting through bone with any Japanese knife, the honesuki’s thickness in the spine and behind the edge makes it less likely to suffer damage if you nick a bone by accident. If you're looking for a knife that can handle butchery and vegetable prep, consider a petty. If you're looking for a knife specific to fish butchery, consider a deba.
AKA Blue #2: This steel is highly regarded among blacksmiths and knife enthusiasts for its edge retention and ease of sharpening. It’s made by combining white steel with chromium and tungsten, which makes it slightly less susceptible to rust than white carbon steel and improves its edge retention. It’s great for those looking for good edge retention and easy sharpening.
Chemical Composition:
C 1.05-1.15% | Cr 0.2-0.5% | W 1.0-1.5%
HIGH MAINTENANCE
Iron clad knives are composed of three layers of material: iron coating the outside with carbon steel inside. All layers are susceptible to rust and discolouration, so they must be kept dry and clean by wiping them down immediately after use. They will develop a patina (a darkening of the steel; blue, dark grey, and sometimes black colouration of the blade) no matter how well they are cared for. Iron clad knives are great for those who plan to thin and polish their blades, as iron is much easier to work with than stainless steel.
Hatsukokoro are masters of smithing, sharpening, and handle making. They ensure quality and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki, Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry professionals and home cooks.