{"title":"Honesuki","description":"","products":[{"product_id":"hatsukokoro-kurogane-blue-2-kurouchi-honesuki-150mm-with-mono-ebony-handle","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Honesuki 150mm with Mono Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Honesuki is a purpose-built Japanese poultry knife with the stiffness, pointed tip and controlled geometry needed to work cleanly around joints and bones. Its 150mm-class blade is compact enough for detailed butchery while remaining substantial through the heel.\u003c\/p\u003e\n\n\u003cp\u003eMade in the Tosa region of Japan for Hatsukokoro, the Kurogane combines an Aogami Blue #2 carbon-steel core with soft iron cladding and a traditional kurouchi finish. The mono ebony handle gives this deliberately rustic blade a dense, understated upgrade.\u003c\/p\u003e\n\n\u003ch2\u003eDesigned for poultry and precise butchery\u003c\/h2\u003e\n\n\u003cp\u003eA honesuki is not a flexible Western boning knife. Its stiff triangular blade gives direct feedback and control when following a chicken carcass, opening joints, removing meat from bone, trimming tendons and portioning smaller proteins.\u003c\/p\u003e\n\n\u003cp\u003eThe Kurogane has a sturdy spine with a modest distal taper and a slightly convex workhorse grind. It prioritises control, durability and reliable food release rather than the very thin geometry of a general-purpose slicing knife. The double-bevel edge makes this version suitable for both right- and left-handed users.\u003c\/p\u003e\n\n\u003cp\u003eThis knife is intended to work \u003cem\u003earound\u003c\/em\u003e bone. It should not be used to chop through hard bones, frozen food or dense shells.\u003c\/p\u003e\n\n\u003ch2\u003eBlue #2 carbon steel\u003c\/h2\u003e\n\n\u003cp\u003eAogami Blue #2 is valued for taking a keen edge, holding it well and responding predictably on sharpening stones. Here it is hardened to approximately 61–63 HRC and supported by reactive soft iron cladding.\u003c\/p\u003e\n\n\u003cp\u003eBoth the core and cladding can patina or rust if left wet. The kurouchi finish reduces the amount of exposed iron on the upper blade but does not make the knife stainless. Hand-wash, dry immediately and apply a light coat of food-safe knife oil before extended storage.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSeries\u003c\/th\u003e\n\u003ctd\u003eKurogane\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eHonesuki \/ Japanese poultry boning knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eTosa, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eAogami Blue #2 carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eSoft iron, san-mai construction\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eKurouchi\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eEdge length\u003c\/th\u003e\n\u003ctd\u003eApproximately 155mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall length\u003c\/th\u003e\n\u003ctd\u003eApproximately 297mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 43mm at the heel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 3.4mm at heel; 2.8mm mid-blade; 1.5mm near tip\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 145g\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHardness\u003c\/th\u003e\n\u003ctd\u003eApproximately 61–63 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eGrind\u003c\/th\u003e\n\u003ctd\u003eDouble bevel, slightly convex\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal mono ebony wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHand orientation\u003c\/th\u003e\n\u003ctd\u003eAmbidextrous\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eFully reactive carbon-steel construction\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003csmall\u003eMeasurements can vary slightly because these knives are forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e\n\n\u003ch2\u003eCare and use\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eUse for poultry, joint work, trimming meat, tendons and connective tissue.\u003c\/li\u003e\n  \u003cli\u003eDo not chop through hard bone or use on frozen food.\u003c\/li\u003e\n  \u003cli\u003eHand-wash only and dry immediately after use.\u003c\/li\u003e\n  \u003cli\u003eExpect a natural patina to develop on exposed carbon steel.\u003c\/li\u003e\n  \u003cli\u003eOil lightly before long-term storage.\u003c\/li\u003e\n  \u003cli\u003eUse a wooden or quality synthetic cutting board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan this honesuki cut through bone?\u003c\/strong\u003e\u003cbr\u003eIt is designed to work around bone and through joints or cartilage, not to cleave through hard bones.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs it suitable for left-handed cooks?\u003c\/strong\u003e\u003cbr\u003eYes. This Kurogane honesuki uses a double-bevel grind and is suitable for either hand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the blade stainless?\u003c\/strong\u003e\u003cbr\u003eNo. The Blue #2 core and soft iron cladding are both reactive and require prompt cleaning and drying.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49507786522881,"sku":"HAT-KRG-B2-HON150-EB","price":129.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-kurogane-blue-2-honesuki-150mm-ebony-handle-hero_9f306ad8-7a86-4b66-858e-9eacbf20a431.jpg?v=1784111134"}],"url":"https:\/\/tokushuknife.eu\/de\/collections\/honesuki.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}