150mm / 5.9" Blade Length. 43mm / 1.6" Blade Height. 280mm / 11" Overall Length. 7 oz / 200 g Total Weight.
Blade of custom made san mai steel with Aogami Super core, layer of nickel and handmade damascus steel cladding. Handle of walnut with solid brass bolster.
Made in London, England.
- Part and debone poultry with ease
- Fillet fish and red meat with confidence
- Easily peel round fruits and vegetables with the relatively straight edge and razor-sharp geometry
Limited to fewer than 10 blades with house-made damascus steel cladding, this all-around utility kitchen knife excels at making precise cuts in tight spaces, deboning poultry, filleting fish, and prepping red meat with ease. With its robust blade and fine, pointed tip, this Japanese-style knife, hand-forged in London in collaboration with Blenheim Forge, combines utility and form beautifully.
The house-made san mai blade construction is forge-welded with a layer of pure nickel to bond the damascus cladding and core carbon steels. Solid, brushed brass is fitted to walnut to form a hand-filling, gently tapered octagonal handle. Handcrafted 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.
“An artist creates art. An artisan creates art without sacrificing utility.”
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