Hatsukokoro Shirasagi Migaki Honesuki 150 mm

Price
$279.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Product Information

Blade Length  150 mm
Total Length  285 mm
Steel  White #2 (Iron Clad)
Handle  Wenge 
Ferrule Buffalo Horn 
Rockwell 62-63
Height Spine to heel  43 mm
Width at Spine  4.25 mm
Weight  159 grams
Bevel  Single (Right Handed)


Hatsukokoro Shirasagi 


The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. 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 Knife

The Honesuki was originally designed as a poultry butchery knife but can be used for a ton of different butchery tasks not just limited to chickens. It's thick at the spine giving it a really sturdy and robust feel in the hand and the shirogami steel makes it super easy to sharpen and helps it take a wicked sharp edge. The reverse tanto style tip makes it easy to navigate around bones and the thick blade makes it less prone to chipping. 

**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Recommended for You