Strength and beauty converge. Handcrafted in London, strong and sharp, the triangular profile and fine, pointed tip make our traditional Japanese-style boning knife and daily kitchen utility blade |ideal for parting poultry and other proteins. The house-made san mai is forge welded with a layer of nickel to bond the cladding and core carbon steels. Brass is fitted to fumed oak to form a hand-filling, gently tapered octagonal handle. Made one at a time, each blade bears a unique finish.
Unexpectedly versatile in size and profile, our honesuki is the chef’s and butcher’s preferred knife for breaking and parting proteins. British artisans Jon Warshawsky, James Ross-Harris and Richard Warner of Blenheim Forge specialize in purpose built, Eastern style forged kitchen knives that are shaped by hand on traditional stone wheels . Availability is limited.