Hatsukokoro Kurogane Blue #2 Kurouchi Honesuki 150mm with Mono Ebony Handle

Overview

The 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.

Made 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.

Designed for poultry and precise butchery

A 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.

The 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.

This knife is intended to work around bone. It should not be used to chop through hard bones, frozen food or dense shells.

Blue #2 carbon steel

Aogami 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.

Both 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.

Specifications

Measurements can vary slightly because these knives are forged and finished by hand.

Care and use

• Use for poultry, joint work, trimming meat, tendons and connective tissue.
• Do not chop through hard bone or use on frozen food.
• Hand-wash only and dry immediately after use.
• Expect a natural patina to develop on exposed carbon steel.
• Oil lightly before long-term storage.
• Use a wooden or quality synthetic cutting board.

Common questions

Can this honesuki cut through bone?
It is designed to work around bone and through joints or cartilage, not to cleave through hard bones.

Is it suitable for left-handed cooks?
Yes. This Kurogane honesuki uses a double-bevel grind and is suitable for either hand.

Is the blade stainless?
No. The Blue #2 core and soft iron cladding are both reactive and require prompt cleaning and drying.