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Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
Ittetsu Kurouchi Honesuki 150 mm
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  • Load image into Gallery viewer, Ittetsu Kurouchi Honesuki 150 mm
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Ittetsu Kurouchi Honesuki 150 mm

Regular price
$179.95
Sale price
$179.95
Regular price
$199.95
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Blade Length 150 mm
Total Length 295 mm
Steel Shirogami (white) #1
Handle Walnut
Ferrule N/A
Rockwell 61-62
Height Spine to heel 40 mm
Width at Spine 3 mm
Weight 107 grams

We're very excited to have these knives in the Shop! Forged by blacksmith Tadayoshi Kajiwara from shirogami #1 carbon steel and clad in iron they require more diligence during use and storage to avoid rust and discolouration but Shirogami  #1 steel is arguably the easiest steel to sharpen and it takes a fantastic edge with little effort. After forging Kajiwara-san sends these blades to a young sharpener by the name of Abe-san who was previously the head sharpener for Yoshimi Kato-san before he struck out on his own and now works in his own shop not far from the Takefu Knife village. These are great value knives and Abe-san's beveling and sharpening is top notch. 

The honesuki was designed for poultry butchery, but we think its more versatile than that, making quick work of pork, beef, and even small fish. Not quite as thick as some honesukis we've had through the shop this one is certainly more robust than most of the rest of this line, but not so that this one couldn't be used for small veg or other tasks. 

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.

customers love their sharp knife