Honesuki / 115Cr3 Honesuki

Honesuki / 115Cr3 HonesukiHonesuki 130x30mm, hand forged form 115Cr3 in Sheffield. Kurouchi finish with flat grind. Double bevel and finish on Blue Aoto. Balance point behind the touch mark, 120gr. Distal taper from 4. 21mm to 1mm Wa handle made of (very) old and texture English Oak (Quercus robur), 125mm Tulip Poplar saya The honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its

Wa handle made from brown Bog oak (UK) 155mm length

Overall length : 330mm

Beautiful 210mm Gyuto with a very lively wrought iron cladding

This Bunka (Japanese vegetable cleaver) feature a short and thin blade

9mm mid blade to 0

Harden at 64-65HRC

The handle is made from Elm burl

- Forge the heel (separate the blade from the tang)

Wa handle made from ebonsied Oak (UK)

San-maï hand forged from 26C3 high carbon steel core and soft steel cladding in Sheffield

with a full satin polish

It has been widely used to make