Honesuki Tsuki II
Honesukis are an underrated knife to be used in your arsenal.
Intended for meat fabrication, traditionally for poultry, I ground it in such a way to be used equally as a meat fabricator but also a utility knife. This way it is not restricted to just a few items.
Every Majime knife is meticulously made by hand with simple tools and impeccable
attention to detail. No knife is the same as they are intended to be unique to their
- Steel Type: Cumai Double Dammy 52100 High Carbon Core One sided copper, triple tempered
- Blade Dimensions: 6” long x 1.75” wide
- Grind Type: Convex
- Handle : Midnight Swirl and Copper
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.