Motokyuuichi A#2 Honesuki 150 mm (Scratch & Dent)**

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$139.95
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$159.95
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Product Information

Blade Length 150 mm
Total Length 290 mm
Steel Aogami (Blue #2)
Handle Walnut
Ferrule Black Pakkawood
Rockwell 61-62
Height Spine to heel 45 mm
Width at Spine 3.2 mm
Weight 142 grams
Bevel  Double 

 

**This guy was a display model in the shop and has very minor rusting from touching which has been mostly removed! Otherwise, it is good as new and super sharp.

The Blacksmith

Motokyuuichi knives are forged in Shimabara City by 4th and 5th generation smiths from the Maeda Family who took over the shop from the Kyuuichi family around 1895. Shoujirou Maeda focused on forging swords at this time but the business gradually transitioned to agricultural tools, hunting tools and craft knives as was typical at the time. They now focus much of their attention on Kitchen knives and offer affordable knives with great performance. 

The Shape

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 (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.

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