Moritaka Knives Blue #2 Honesuki 150mm
Are you still after that samurai dream and want a Japanese kitchen knife that has everything you need, and leaves out everything you don't? Try out a Moritaka Hamono and see why they have been in business for so long.
Some people need to believe that the smith who forged their Japanese kitchen knife also forged samurai swords way back when, in order to conjure that fantasy we are all after of wanting to be a samurai. Well, Moritaka Hamono is about as close as it gets to that fantasy, having forged swords, now kitchen knives on the islands of Okinawa for the last ~725 years and 31 generations of experience.
About the knife: this knife has a core steel of Aogami #2 (Blue #2) wrapped in a kurouchi finish. Those who like blue #2, enjoy it for its toughness and great edge retention. Two steel qualities you would want for a workhorse knife, and here lend themselves really well particularly in this honesuki. No wonder many globally acclaimed makers like Anryu, Konosuke, Saji and others, have chosen this as their primary steel.
The honesuki, is the Japanese equivalent of a Western poultry boning knife. Its spine is rigid, its k-tip allows for precision cuts and its acute but tough heel allows it to easily push through cartilage as you are taking apart your bird. There is no question, if you are even remotely thinking about getting into chicken butchery, get a honesuki before you regret it and you'll never use anything other than it ever again.
ADD ZACH PETERS PRO SHARPENING SERVICE for the best out of the box experience .
- Maker: Moritaka Hamono
- Knife Type: Honesuki
- Length: 150mm
- Overall Length: 285mm
- Weight: 128g
- Construction: Warikomi
- Cladding: Soft Iron
- Core Steel: Aogami #2 (Blue #2)
- HRC (Hardness Rockwell C): 62-63
- Spine at Heel: 4.0mm
- Spine Mid: 3.1mm
- Height: 43mm
- Edge: Double 50/50 Grind
- Handle: Upgraded Moritaka Walnut Handle
The shape on the moritaka honesuki is near perfect to me. It has a pretty flat edge with a slight belly and a fine tip. I ended up thinning the primary bevel which helped the knife glide through chicken easier when processing.
We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands. -Tony and Zach