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About Masakage Koishi -
These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.
The ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.
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 | | |
| Blade Height | |
| Thickness | 3.4 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | 63 - 64 |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Octagon Cherrywood Black Pakkawood Collar |
| Knife Line | Masakage Koishi AS |
| Blacksmith | Yoshimi Kato |
| Made in | Echizen, Fukui, Japan |
| Brand | Masakage |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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.
Overall rating: 5.0 / 5 from 49 reviews.
The Masakage Koishi AS Honesuki 150mm knife is celebrated for its exceptional steel quality, offering top-notch performance and easy maintenance. Customers praise its aesthetic beauty and laser-sharp precision, making it ideal for various butchering and filleting tasks. The knife's comfortable and well-balanced feel enhances its usability, while its unique hammered finish adds to its visual appeal.
Review topics: ["weight","fit","quality","handle","shipping","looks","finish","edge","design","craftsmanship","staff","feels","balance","service","works","knife","blade","honesuki","steel","cuts","chicken","tip","meat","wood","addition"].
"What a beauty! The Masakage Honesuki is both esthetically beautiful and laser sharp. It makes butchering a chicken a pleasurable job. It looks rugged from Knifewear's site but when I actually see it, I am amazed how refined this knife is. The finish is impeccable. I must also commend the Knifewear team for their efficiency. Knife was ordered at noon and was delivered the next day."
"Exactly what I was looking for. Used for slicing meat, breaking down chicken, etc. Feels great in the hand, wicked sharp, looks good too!"
"Really enjoy this knife for deboning chicken and for fish"
"This Honesuki for me has the perfect balance and weight."
"When the Ottawa store first opened I bought a KUMO Honesuki, and a Weber kettle. I lost it during a move. And I've been wanting this as a replacement for years."
"I bought this knife after I had boned 50 pounds of chicken with a German chef knife. I am quite sure in the future it will not be as exhausting with my new Honesuki, which is so light and easy to maneuver!"
"I held off buying a honesuki for a long time because it was such a specialized knife, and I wasn't sure I would use it enough to justify the purchase. Now that I have it, it has made deboning chicken and fish beef so much easier that I always reach for it. Instead of purchasing just boneless chicken thighs, I can go for the less expensive chicken leg + thigh and make the cuts I want for a given recipe. I selected this knife because I wanted the Japanese-style wood handle and the quality blade. I also loved the design and fine craftsmanship. It is a pleasure to hold the knife in my hand, and it feels completely balanced. I decided to spend a little extra money on this knife to get low maintenance. This blade does not rust as quickly after use as my other Japanese knife, which was a key feature I was looking for. I would like to say how much I enjoy shopping at Knifeware. The staff are knowledgeable and always eager to help you find the right knife. When I decided that I would purchase a honesuki, my experience was the same."
"This is my first Honesuki and I went to town with it on chicken after chicken. The small size of the knife and its pointy tip makes agile work out of cutting around the bones, and the stiff hefty heel cuts through cartilage like butter. It is a beautiful knife, but it has a carbon steel core, so you do have to maintain it if you don’t like a tarnished or rusted edge. The handle is unfinished wood so waxing it is advised. I went to several knife stores in Osaka, Kyoto, and Tokyo last month, and I could not find a single Honesuki that was NOT mass produced with western style handles. The reason being that in Japan, this is more of a commercial kitchen knife for professional who needs to process a lot of chickens. So if you want a hand crafted Honesuki with WA handle made for knife fetishists instead of kitchen workers, this is where you will find them!"
"Very happy with this knife! Blade is extremely sharp and the handle fits nicely in my hand. I applied some oil to the handle and the wood really looks great now! Both knives we've purchased at Knifewear are amazing quality and we're looking forward to growing our collection"
"This is my 3rd from the same line and I’m still obsessed!!! Always wanted a honesuki since when I first hold one 2 years ago... this beau is also razor sharp out of the box, gives just the right hand feel and breaks down poultry in a jiffy <3"
