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Kisuke Blue 2 Warikomi Honesuki 150mm

$512.00 NZD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Honesuki

Blade Material

Blue 2 Carbon Steel Core + Soft Iron Tsuchime Kurouchi Finish

Handle Material

Indian Roswood and Honduran Rosewood Bolster

Maintenance Level

High

Edge Length

150mm

Spine Thickness

4.5mm @ Heel

Weight

143g

HRC

62-63

An In depth look

Blade Type

The Honesuki knife, a traditional Japanese boning knife, is uniquely crafted for poultry butchery. Its triangular, sturdy blade is adept at maneuvering around bones, joints, and tendons, offering precise control. With a pointed tip for detailed work, the Honesuki is indispensable for chefs specializing in meat preparation.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. A tragedy struck in July 2024, by which his entire workshop and most of his attached family home burnt down in a fire. We started a fundraiser for him that raised enough funds in conjunction with other donations that allowed him to set up shop in Sanjo, Niigata, amongst other renowned knifemakers in the area, and he is now producing knives again in 2026.

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