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Takeda NAS Honesuki 180mm Maple Handle
*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.
Shosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.
Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.Brand: Takeda 武田刃物
Blacksmith: Shosui Takeda 武田 松水
Producing Area: Niimi-Okayama/ Japan
Profile: Honesuki Kaku
Steel Type: Carbon Steel
Steel: Blue (Aogami) Super, Soft Stainless Clad
Handle: Maple & Pakka Ferrule Octagonal
Hand Orientation: Ambidextrous