Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle
Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle

Tsunehisa Migaki AUS8 Honesuki 150 mm Black Handle

Sale price
$125.95
Regular price
$139.95
You save
$14 (11%)
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 150 mm
Total Length 270 mm
Steel AUS-8
Handle Black Pakka Wood
Ferrule N/A
Rockwell 60-61
Height Spine to heel 36 mm
Width at Spine 2.3 mm
Weight 164 grams
Bevel Double (50/50)

 

Tsunehisa

Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics. 

The Knife

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 Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

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. 
SHIPPING & RETURNS

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.

KNIFE SHAPE

THE HONESUKI

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.

STEEL TYPE

AUS-8

AUS-8 stainless steel is a reasonably priced steel type that is popular for making a number of edged tools, including kitchen knives. It is not able to achieve the same rockwell hardness of other steel types, but this makes it less brittle and therefore less prone to chipping. It still offers decent edge retention and is very easily sharpened. Knives made from AUS-8 are generally more affordable and are easy to take care of, making it a great choice for gift givers.

Chemical Composition:
C 0.70-0.75% | Cr 13.0-14.5% | Mo 0.1-0.3% | V 0.10-0.26%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

TSUNEHISA

Tsunehisa seeks to make great knives at affordable prices. Their knives are machine forged, as opposed to being hand forged; however, many of the knife making processes are still done by hand. This combination of machine and human touch ensures the knives have a fantastic fit and finish, high performance capabilities, and extreme consistency. These knives are fantastic for the home cook or the professional looking for great performance, easy maintenance, and beautiful aesthetics.

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