This blade features a core of Aogami 2 steel, forged with soft iron Damascus cladding by skilled craftsmen from Tosa. It is finished with a kurouchi treatment and etching, complemented by a solid, durable ebony wood handle.
Unlike most honesuki on the market, which typically feature a 1:9 asymmetrical grind, this honesuki boasts a 50:50 symmetrical double bevel. This design makes the blade user-friendly for left-handed users.
The honesuki is a robust, non-flexible Japanese boning knife. Its profile features a slight curvature and a sharp, narrow tip. This design enhances manoeuvrability around joints and cartilage, making it ideal for butchering poultry and small fish.