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Blade Length | 120 mm |
Total Length | 235 mm |
Steel | Mono Semi-Stainless Steel |
Handle | Rosewood w/ rivets |
Rockwell | 60 |
Height Spine to heel | 32 mm |
Width at Spine | 2.7 mm |
Weight | 117 g |
Bevel | Double (80/20)** |
The Blacksmith
Masahiro knives come to us from Seki City, Gifu Prefecture, Japan -- a region renowned for its production of kitchen knives. The Mono construction Semi-Stainless Steel is a unclassified stainless steel made for Masahiro, designed for everyday kitchen use. These blades carry comfortable rosewood western style handles and are excellent value, given they are factory made knives, they are made efficiently and the result is a consistent product, at an approachable price point for the home cook and professional chef alike!
**Since the cutting edge for the Masahiro lines are ground asymmetrically (80% on the right side and 20% on the left side), these knives are more suited for right hand use. The benefit of this over a symmetrical 50/50 grind is that you will feel like it is sharper, particularly through softer ingredients, such as delicate protein like fish filets, and boneless chicken breasts. This line comes incredibly sharp out of box, and is quite thin behind the edge -- any heavy-handedness and twisting/torquing/scraping motion may result in chipping.
The Knife
The Honesuki is a Japanese butchery knife originally designed for breaking down chicken. The reverse tanto tip, or K-tip, gives this knife great precision and allows the user to get in between joints and around bones with ease. The thick spine gives the knife a robust feel and though it is thin behind the edge, it's not as thin as other Japanese knives making it slightly less prone to chipping. This knife is not meant to go through bones and will likely chip if used to try to cut bones.
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