★★★★★ ★★★★★ 5.0 1 reviews

Moritaka Blue 2 Honesuki 150mm

Name: Moritaka Blue 2 Honesuki 150mm
Brand: Moritaka
SKU: MOR-B2-H150
Price: 236.0 USD
Availability: OutOfStock
Rating: 5.0 (1 reviews)

$236.00 USD

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Moritaka Blue 2 Honesuki 150mm

$236.00 USD

★★★★★ ★★★★★ 5.0 (1)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel

Blue 2 Core, Soft Iron Kurouchi Clad

Hardness

62 HRC

54 Soft 67 Hard

Maintenance

Attentive

4 / 5

How to care for this steel

Style

Honesuki

Blade Material

Blue 2 Core, Soft Iron Kurouchi Clad

Handle Material

Octagon Walnut

Bevel

Double Bevel

Edge Length

152mm

Overall Length

276mm

Spine Thickness Heel/Mid

4mm/3.6mm

Blade Height @ Heel

43mm

Weight

136g

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 Read

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 Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Moritaka Hamono

Most knife makers talk about tradition. The Moritaka family has been at it since 1293.

That was the year Kongohyoe Minamoto no Moritaka set up as a swordsmith, forging blades for the Buddhist priests of Mt Homan in Dazaifu, Fukuoka. His descendants kept doing that for thirteen generations. In 1632 the family moved south to Yatsushiro in Kumamoto and kept making swords there for centuries more.

About five generations ago, Chuzaemon Moritaka decided the family’s future was in the kitchen, and the forge started turning out hocho alongside farming and forestry tools. They still make katana now and then to keep the old skills alive.

These days the workshop is run by 27th generation smith Tsunehiro Moritaka. He works alongside his father, one other master craftsman and an apprentice, and between the four of them they make every Moritaka knife.

They’re best known for their Aogami Super blades, finished in a rough kurouchi and clad in soft iron. The knives look rustic, get very sharp and hold that edge for a long time. Look closely at the blade and you’ll see the founder’s name engraved in kanji, the same name the family has carried for over 700 years.

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