{"product_id":"masakage-yuki-honesuki","title":"Masakage Yuki Honesuki 150 mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Masakage Yuki Honesuki 150mm is a purpose-built Japanese poultry boning knife forged by Yoshimi Kato in Echizen, Japan, and finished as part of the Masakage Yuki line. A honesuki is designed for breaking down chicken, trimming around joints, removing tendons, and making controlled cuts where a standard chef knife feels too large or imprecise.\u003c\/p\u003e\n\u003cp\u003eThe Yuki line uses Shirogami #2 carbon steel at the cutting edge, clad in softer stainless steel for easier maintenance. This gives the knife the sharpness, bite, and easy sharpening feel of white carbon steel while reducing the amount of exposed reactive steel. The exposed edge can still patina or rust if left wet, so it should be wiped dry during use and cleaned promptly after butchery work.\u003c\/p\u003e\n\u003cp\u003eUnlike a flexible Western boning knife, the Masakage Yuki Honesuki has a stiff triangular blade with a strong heel and precise tip. It is excellent for separating poultry at the joints, trimming boneless meats, and working around cartilage and connective tissue. It should not be used to chop directly through bone. The frosty nashiji finish gives the Yuki line its signature “snow” look, while the magnolia wa handle with red pakkawood ferrule keeps the knife light and traditional in the hand.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a honesuki used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A honesuki is a Japanese boning knife originally designed for poultry. It is best for breaking down chicken, trimming meat, cutting around joints, removing tendons, and working through cartilage. It is not meant to chop through hard bones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Masakage Yuki Honesuki good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. If you break down whole chickens, trim proteins, or want a dedicated butchery knife, this is an excellent tool. It is especially useful for cooks who want more control than a large chef knife can offer during poultry prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does Shirogami #2 steel rust?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, the exposed Shirogami #2 edge is reactive and can rust if left wet. The stainless cladding makes the blade easier to care for, but the edge should still be washed, dried immediately, and lightly oiled with \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki oil\u003c\/a\u003e if stored for longer periods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I maintain the edge?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Use a fine whetstone for sharpening and a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e for light edge maintenance between sharpenings. Avoid twisting into bone or forcing the blade through hard material, as this can damage the edge.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Maker:\u003c\/strong\u003e Masakage \/ Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Line:\u003c\/strong\u003e Yuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Honesuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Shirogami #2 \/ White #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Nashiji pear-skin finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 297mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 41mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 115g–120g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Magnolia wa handle with red pakkawood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Style:\u003c\/strong\u003e Japanese wa handle, oval\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 62–63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRust Resistance:\u003c\/strong\u003e Stainless clad with reactive carbon steel edge; wipe dry after use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade In:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":47151897411808,"sku":null,"price":245.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/masakage-yuki-white-2-honesuki-150mm-06.jpg?v=1777449958","url":"https:\/\/tokushuknife.com\/products\/masakage-yuki-honesuki","provider":"Tokushu Knife","version":"1.0","type":"link"}