Kenshiro Hatono A#2 Honesuki 150 mm

The Blacksmith

Kenshiro Hatono is a young and very talented smith who has been working as an apprentice under Katsuyasu Kamo in the Takefu knife village for the past 6 years. He has recently started to deliver the first batch of knives made under his own name and we are beyond excited to have these incredible blades available in our shop. If you've been waiting to get your hands on a knife from Shiro Kamo, we highly recommend considering these as well. They have a taller blade than the offerings from Shiro Kamo which allows Hatono-san to put some killer grinds on them. Nice and then behind the edge which gently transitions to the thin spine, giving these knives an incredible cutting feel. 

The Shape 

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.

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.

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. 

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.