Honesuki, kurouchi finish - Yamashin


  • Honesuki, kurouchi finish - Yamashin
  • Honesuki, kurouchi finish - Yamashin
  • Honesuki, kurouchi finish - Yamashin
  • Honesuki, kurouchi finish - Yamashin

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The drop tip design makes this a really beautiful knife that, in the right hands, can break down a chicken in seconds while being equally as capable at the more everyday tasks.


SHAPE: Honesuki. This shape was originally intended as a poultry knife but today is often bought for its nice length and good looks. This knife is a lot thinner than other honesukis that I have used, so care must be taken to avoid edge-on contact with bones. Being thinner than the norm makes it a perfect prep knife.  

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. 

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.

HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.

LENGTH: 150mm

MAKER: Yamashin, Takefu, Japan

BEST FOR: Poultry and prep 


SAUNDERS SAYS: "The drop tip really helps with fine control."


The spec:




THICKNESS AT HEEL: 3.4mm this quickly tapers down the blade

These knives are hand-forged so there may be slight variations in measurements and finishes.



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