135mm wa-honesuki kaku in shirogami #2 steel with Japanese ho handle and water buffalo ferrule by Ashi Hamono of Sakai City. 270mm overall, height at heel 37mm, 85 grams. Saya is included.
Made right-handed, honesuki kaku are primarily designed for breaking down poultry. This Japanese boning knife has a thick, triangular, self-guarded blade. These type of honesuki are great for sliding through joints and going through smaller bones. Ashi's shirogami #2 mono steel knives are hardened to 60-61 HRC. They hold their edge a quite a bit longer than their Swedish stainless counterpart, but will require more maintenance to prevent rusting. They are ideal for the butcher who is able to care for highly reactive carbon steel and is looking for a great workhorse and easy sharpen-ability.
Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality shirogami, or Japanese carbon steel, and Swedish stainless steel. These knives have an excellent attention to detail, from their grinding to heat treatment and hafting.
Shirogami is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.