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

Regular price
$203.96
Sale price
$203.96
Regular price
$254.84
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Blade Length 150 mm
Total Length 280 mm
Steel Aogami (blue) #2
Handle Walnut
Ferrule Stainless 
Rockwell 61-62
Height Spine to heel 39 mm
Width at Spine 3.5 mm
Weight 133 grams

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. 

The Honesuki was designed specifically for breaking down chickens but we at the shop find it very useful for all sorts of butchery tasks; Whether it's poultry, small game or large tasks like deboning a pork shoulder this knife shape performs exceptionally well. The slightly short blade with an aggressive tip makes it easy to get in between joints and around bones and the blade is slightly thicker at the spine to give it a bit more "umpf". This knife should NOT be used to go through bones as it is still very thin behind the edge and will chip if used this way. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • 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.

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