• Fujimoto Nashiji Honesuki 150mm knife with a dark wooden handle and a long, narrow blade featuring a subtle textured finish, designed for precision in poultry and fish preparation.
  • Fujimoto Nashiji Honesuki 150mm, a Japanese-style knife with a polished steel blade featuring hammer-marks and kanji engravings, paired with a classic dark wooden wa handle, perfect for precise butchery.
  • Fujimoto Nashiji Honesuki 150mm knife, with its distinctive wa handle in the foreground, rests on a stone surface. The thin blade extends away, showcasing expert craftsmanship and a unique nashiji finish.
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Fujimoto Nashiji Honesuki 150mm

Fujimoto Nashiji Honesuki 150mm

$195.00 CAD
$195.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!

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These were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. 

About the Shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.

 

Shape Honesuki
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 150 mm |
Blade Height 39.8 mm
Thickness 3.5 mm
Weight 117 g
Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Burned Maple
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

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 travel case. 

• A 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, keep the edge from touching anything else. 

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: 4.9344263 / 5 from 122 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Honesuki 150mm knife is highly regarded for its exceptional quality, razor-sharp edge, and perfect fit in the hand. Crafted with a carbon steel core and stainless steel outer layer, it offers durability and ease of maintenance. Customers praise its gorgeous finish, excellent performance, and the classic Japanese handle that enhances its balance and usability.

Summary topics

  • Blade Quality: 8%
  • Blade Sharpness: 12%
  • Knife Edge: 6%
  • Handle Fit: 8%
  • Customer Service: 7%

Review topics: ["size","weight","fit","handle","quality","shipping","looks","edge","finish","craftsmanship","value","feels","balance","service","price","works","knife","blade","honesuki","cuts","chicken","knifewear","six inches","class","tip","addition","steel","hands","care","folks"].

Review highlights

  • "It has a nice tip to precisely cut around bones, the handle is kind of smooth and fits my hand well ." — Rodney J.
  • "The handle feels very good in the hand and the blade is strong." — Athmiya V.
  • "Really enjoying this Honesuki; feels great in the hand and works for detailed works as well as the de-boning tasks etc." — Robert N.

Reviews

Magic blade

"The blade is so 😍 the platisto on the guard is the only reason for 4 not 5 stars. Handle gets a 3 but blade is immaculate!"

— Jake E. (4/5)

Great Value

"Great value for this knife. Holds a nice edge and I like the utilitarian look/feel to the knife. The only reason I didn't give the 5th star is because the plastic ferrule. I wouldn't hesitate to recommend this knife."

— Michael C. (4/5)

Needed a Honesuki

"Came in looking for a honesuki for poultry and was not disappointed by this one. Razor sharp blade, light weight, and a beautiful blade. Highly recommend as its excellent value for the price. Wish there was a straight blade version though."

— Ivan A. (5/5)

Beautiful knife

"I’m just getting into world of Japanese knives. It fits great in my hand, very sharp out of the box and looks amazing Highly recommend Knifewear Fast shipping I have my knives sharpened at the Calgary Farmers Market and they do great work too"

— Dwight F. (5/5)

Excellent knowledge and service for International purchase

"Thank you Knifewear team. My first purchase from you. Delivery was prompt and tracking provided to Queensland, Australia. The Honesuki does an awesome job boning out a chicken and I am very happy with my purchase. Will be ordering from you again."

— Derek L. (5/5)

Awesome Honesuki

"Awesome and versatile knife. Its size makes it useful for dicing in addition to chicken butchery. Comfortable and a great buy."

— Jacob W. (5/5)

Light sabre

"I thought I had the ultimate kitchen knife when I bought my MAC Professional 8" chef's knife. I mean, come on, it was touted as the knife that Thomas Keller uses. After using this knife for the past 15 years, I wanted to up my Japanese knife game. I have Global knives and other MAC knives but I wanted something new and different. I butcher chickens on a regular basis so I thought a honeseki would be the most logical addition to my collection. My instincts were right, I love my Fujimoto honesuki. It is laser sharp and makes cutting up a chicken effortless. The pointy tip allows me to get into little nooks and crannies so I can get every succulent morsel off the carcass. Fellow chicken oyster lovers will know what I mean. I make Zuni Cafe's spatchcock roast chicken about once a month so I need a good prep knife to cut up some rustic sourdough bread and spatchcock a bird. If I'm smart and organized, I use this knife first to cut up veggies for a yummy salad first before cutting the chicken. This is exactly the knife to do all three cutting tasks. I do have to be efficient and organized if I don't want to constantly wipe my knife dry between stsges. I've only had this knife for about a week and have used it 2-3 times but I'm loving it so far. It's beautiful and feels great to hold onto. The nashiji texture does make proteins cling to the blade a bit when I slice horizontally to split chicken breasts but I guess I need a sujihiki or yanagiba next. Hmmm!"

— Karen O. (5/5)

Great Poultry Butchery Nice

"Bought this bad boy after the Poultry Butchery Class @knifewear Ottawa. Been using it alot great knife and is a fantastic addition to my single beveled knige collection. Looking forward to coming back to the store and ship around!"

— Dom L. (5/5)

Excellent honesuki!

"This is my first honesuki. I really like the fit and finish. I've not used the knife yet but it definitely sharp and also thick at the heel. This is my second knife from this knife line and would recommend them to others to try."

— Suvin K. (5/5)

Really nice feel

"Really enjoying this Honesuki; feels great in the hand and works for detailed works as well as the de-boning tasks etc."

— Robert N. (5/5)

Q&A

Is it a laser engraved or hammered Kanji? Thanks
The Kanji is hammered.
Hi, I’m looking for a starter Honesuki knife to learn how to debone chicken for Yakitori. I’m interested in the FUJIMOTO NASHIJI HONESUKI 150MM, unless you have another recommendation. What cover should I purchase for this one? What other recommendation do you have for a beginner Honesuki? This will also be my first Japanese knife. Many thanks!
Wow, that's a great first knife, and honestly an awesome choice. I would stick with that guy, but the Moritaka Ishime Honesuki is another great choice that's a bit fancier and a bit tougher. Given the bang for the buck, this is an awesome choice. I suggest grabbing a 200mm Knifewear blade guards to keep it safe, and a half-priced ceramic white honing rod to keep it sharp longer!

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