Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm
Hatsukokoro Shirasagi Migaki Honesuki 150 mm

Hatsukokoro Shirasagi Migaki Honesuki 150 mm

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

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
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.

CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

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 within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

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.

KNIFE SHAPE

THE HONESUKI

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.

STEEL TYPE

SHIROGAMI #2

AKA White #2: This is the most pure of all steel types and is renowned for its super easy sharpening and ability to get unbelievably sharp. It is most commonly used in traditional single beveled knives, but is more prone to chipping than other steel types. It’s great for those who want the easiest sharpening experience possible for their knives.

Chemical Composition:
C 1.05-1.15%

COMPOSITION

IRON CLAD

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.

THE BLACKSMITH

HATSUKOKORO

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.

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