Hatsukokoro Kumokage Blue #2 Honesuki 150mm Japanese Boning Knife - High Carbon Steel Blade for Poultry, Meat & Fish - Perfect for Chefs & Home Cooking

Overview

Experience the Hatsukokoro Kumokage Blue #2 Honesuki 150mm—a masterfully hand-forged Japanese knife perfect for deboning poultry and trimming meats. Produced by Muneishi Cutlery in Tosa, Japan, this blade combines the best of tradition and innovation. Crafted from Aogami #2 (Blue #2) steel with a rustic kurouchi finish and Damascus cladding, it offers exceptional edge retention and a striking appearance. The San Mai construction and octagonal Wa mono-Bubinga handle ensure both durability and comfort in daily use.

Common Questions

Q: Is the Hatsukokoro Kumokage Honesuki 150mm suitable for home cooks?

A: Definitely! While it’s traditionally used by professional chefs for poultry and meat preparation, its sharp edge and balanced feel make it a great choice for home cooks looking to upgrade their knife arsenal.

Q: How do I maintain the high-carbon Aogami #2 steel?

A: After each use, rinse and dry the blade promptly to prevent rust. Periodic oiling with food-safe oil and proper storage will keep the knife performing at its best.

Specifications

• Core Steel: Aogami #2 (Blue #2)
• Cladding Type: Damascus with Kurouchi Finish
• Blade Length: 155mm
• Overall Length: 290mm
• Spine Thickness: 3.5mm
• Blade Height: 40mm
• Weight: 120g
• Hardness (HRC): 62
• Handle Material: Octagonal Wa Mono Bubinga