Matsubara White #1 Kurouchi Honesuki 150mm
$225.00
- Description
- Specifications
- Use & Care
Matsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
This line features hammer-forged blades made from a white #1 steel core for excellent edge retention and clad with a softer steel in the san mai style for stain-resistance and ease of sharpening and maintenance. The knives are fitted with beautiful walnut handles.
Due to the unique shape of each knife, wooden sheaths do not fit Matsubara knives.
About this shape
The Honesuki is a triangular boning knife specifically developed for poultry. Unlike flexible Western boning knives, its stiff design provides precision when working around bones and through soft joints. With its durable spine and sharp, pointed tip, it’s a must-have for butchers and chefs alike.
| Handle material | Walnut |
| Blade length | 150mm (5.9") |
| Thickness at spine | 3.5mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 36mm |
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives