Masakage Koishi Aogami Super Honesuki 150mm Japanese Boning Knife - Professional Chef's Knife for Poultry & Meat Butchering, Perfect for Home Cooks & Culinary Experts

Masakage Koishi Stainless Clad Aogami Super Kurouchi Tsuchime 150mm Honesuki Blade Only

Consider Masakage as a unique umbrella of skilled blacksmiths, collectively working under one brand. Founded in Echizen by Takayuki Shibata, a renowned Japanese knife sharpener, Masakage houses a variety of lines, each one reflecting the distinctive traits of the blacksmiths who forge them. Essentially, buying any knife from Masakage ensures a quality Echizen product.

The Koishi line is one of Masakage's most popular, crafted by Yoshimi Kato. Every knife in this line features a Blue Super Steel (Aogami Super) core steel, encased in stainless cladding with a hammered (tsuchime) pattern and an elegant matte kurouchi finish. The combination of high-performance core steel and high contrast hammer kurouchi finish makes each knife in this line a real standout.

The honesuki is the Japanese counterpart to a Western poultry boning knife. With its rigid spine, precision-crafting k-tip, and a sharp, durable heel for cutting through cartilage, the honesuki is the ideal tool for chicken butchery. Once you've experienced the honesuki, you'll never want to use anything else. Be quick - these highly sought-after knives won't last long!

Product Specifications:

• Brand: Masakage
• Location: Echizen, Japan
• Blacksmith: Yoshimi Kato
• Sharpener: Takayuki Shibata
• Line: Koishi
• Shape: Honesuki
• Construction: San Mai laminate
• Core Steel: Aogami Super / Blue Super steel
• Cladding: Stainless Steel
• Grind: 50/50
• Finish: Kurouchi, Tsuchime
• Blade Length: 150mm
• Overall Length: N/A
• Spine: 3.4mm
• Blade Height: 40mm
• Weight: 95g
• HRC: 63-64
• Handle Type: No handle