Yoshikane Kurouchi W2 Honesuki 150 mm
| Length | 145 mm (Actual Length) |
| Total Length | 290 mm |
| Steel | Shirogami #2(White #2) |
| Handle | Rosewood |
| Ferrule | Black pakka wood |
| Rockwell | 62-64 |
| Height Spine to heel | 40 mm |
| Width at Spine | 4 mm |
| Weight | 126 grams |
| Bevel | Double (50/50) |
Yoshikane Hamono
Yoshikane Hamono is regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is a stainless clad with Shirogami #2 core (white #2) steel. It has a fine grinding all the way on blade spine and super thin edge geometry with beautiful Nashiji finish on it. Of course, Laser sharp out of the box.
Yoshikane Hamono is regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is a stainless clad with Shirogami #2 core (white #2) steel. It has a fine grinding all the way on blade spine and super thin edge geometry with beautiful Nashiji finish on it. Of course, Laser sharp out of the box.
The distal taper on Yoshikane Hamono knives are characteristic of Tsubame-Sanjo city region, Niigara Prefecture knives, coming thick out of the handle, and thin at the tip.
The Knife
The Honesuki was designed specifically for poultry butchery but they can be used for many other butchery tasks like deboning pork shoulder or breaking down smaller fish. The aggressively shaped tip is great for getting in and around bones and for going through joints, plus it makes for a really cool looking blade.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- 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.
$128.93
Original: $429.77
-70%Yoshikane Kurouchi W2 Honesuki 150 mm—
$429.77
$128.93Product Information
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Description
| Length | 145 mm (Actual Length) |
| Total Length | 290 mm |
| Steel | Shirogami #2(White #2) |
| Handle | Rosewood |
| Ferrule | Black pakka wood |
| Rockwell | 62-64 |
| Height Spine to heel | 40 mm |
| Width at Spine | 4 mm |
| Weight | 126 grams |
| Bevel | Double (50/50) |
Yoshikane Hamono
Yoshikane Hamono is regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is a stainless clad with Shirogami #2 core (white #2) steel. It has a fine grinding all the way on blade spine and super thin edge geometry with beautiful Nashiji finish on it. Of course, Laser sharp out of the box.
Yoshikane Hamono is regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is a stainless clad with Shirogami #2 core (white #2) steel. It has a fine grinding all the way on blade spine and super thin edge geometry with beautiful Nashiji finish on it. Of course, Laser sharp out of the box.
The distal taper on Yoshikane Hamono knives are characteristic of Tsubame-Sanjo city region, Niigara Prefecture knives, coming thick out of the handle, and thin at the tip.
The Knife
The Honesuki was designed specifically for poultry butchery but they can be used for many other butchery tasks like deboning pork shoulder or breaking down smaller fish. The aggressively shaped tip is great for getting in and around bones and for going through joints, plus it makes for a really cool looking blade.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- 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.
