• Haruyuki Honesuki Maru 160mm from Haruyuki
  • Haruyuki Honesuki Maru 160mm from Haruyuki
  • Haruyuki Honesuki Maru 160mm from Haruyuki
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Haruyuki Honesuki Maru 160mm

Haruyuki Honesuki Maru 160mm

$159.00 AUD
$159.00 AUD
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Shipping calculated at checkout.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape -The Honesuki Maru is an oddball. Just look at it! This knife is a weirdo. It has a similar profile to a honesuki, but the chin of the blade is flushed up right to the handle. It’s designed like this so that it can be held overhand style (think “Psycho”) and is used to cut and break down sides of hanging meat. Badass. In a pinch, it can also be held like a regular boning knife and used for less specific applications. A lot of professional meat cutters prefer a knife like this because of its versatility. It is also a very nimble knife. It’s simple streamlined design keeps it nice and light - just watch out! It’s easy to cut yourself if your hand slips!

You may see the Honesuki Maru called a "Sakabone" in the wild, in fact we used to use that very name! Why Sakebone you ask? Well in Japanese, there is a tendency to combine two words to create a new term. Some folks in Japan call this shape "Hankotsu" 阪骨, which is short for Osaka style Honeuski 大阪型骨スキ.

Osaka style Honesuki.... Saka hone.... Sakabone!

About Haruyuki -In most of the world, a 'factory-made' knife is made entirely by machines. Not so in Japan. A company like Haruyuki is made of expert crafts-people, each one a master of their trade. Despite being known as 'factory-made knives', Haruyuki knives are very much crafted by human hands, each pair responsible for a different step of the process.


Length 160 mm |
Height 27 mm
Thickness 2 mm
Weight 153 g
Steel Type AUS-8 Stainless Steel
Rockwell Hardness 58 - 59
Edge/Bevel Semi-Double (70/30) -Right Bias
Handle - Pakkawood Metal Bolster
Brand Haruyuki
Made in Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

SKU: MA160SAK

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.285714 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","blade","knife"].

Review highlights

Reviews

Great Blade

"I love this blade. Solid structure. Easy to use. Fairly sharp out of the box. I have been using this on fowl and beef the last two weeks now. And I couldn't be happier. Pair it with a honesuki and you have a winning combo"

— Chris C. (5/5)

Get it, you won't regret it.

"Beautiful knife, watched the YouTube video that demonstrated it and honestly it under sold the knife. It's exactly what we were looking for for butchering. 100% buying others from here."

— Danielle S. (5/5)

Doesn’t hold an edge

"Doesn’t hold an edge"

— Ken G. (2/5)

Great Edge Retention

"Using it on every shift. No need to hone it for 100 kg of trimming and deboning. A few minutes on a fine stone at the end of the day and it is ready again. The original edge was a little bit thick so it wasn't quite smooth for peeling. I thinner the tip and the first inch now it is a perfect multi-tasker."

— Kexiang Z. (5/5)

Oddball addition

"I added this knife to my collection specifically to use to butcher game. This is what it is designed for, but it is quite different from a Western boning knife that one would use otherwise. I found it a little awkward to use, and sometimes grabbed it upside down even. Compared to my full-carbon knives, it did not arrive as sharp, and I had more difficulty sharpening it myself. Hopefully I will get some more experience with it."

— Martin S. (3/5)

Breaker

"As being a butcher for over 40 years this knife has really opened my eyes to wishing I had it years ago."

— Noel J. (5/5)

great service

"The guys were helpful again and I came home with a magnetic knife bar and a Migaki Aus8 Sakabone 160 soooo Happy"

— Laura K. (5/5)

Q&A

What sharpening angle to use for this knife?
its sharpened at a 15 degree angle on both side. Though the knife has 70/30 edge which means its sharpened more on one side than the other
Does the edge go all the way down to the handle or is there a small part that is blunt and can be used for frenching bones? Thanks
Hey Frederic, The honesuki Maru edge goes all the way down to the bolster.

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