Masakage Koishi Aogami Super Honesuki 150mm

From the maker

Overview

The Masakage Koishi — Aogami Super Honesuki 150 mm is a purpose-built Japanese boning knife designed for poultry work, small-butchery tasks, and precise work around joints, tendons, and cartilage. Forged by Yoshimi Kato in Echizen, Japan under the Masakage brand founded by renowned sharpener Takayuki Shibata, the Koishi line has earned a strong reputation for combining striking looks with serious cutting performance. This knife features an Aogami Super core wrapped in stainless cladding, giving you the excellent edge retention and sharpness of high-end carbon steel with easier day-to-day maintenance than a fully reactive blade.

The Koishi line is named for its pebble-like appearance, created by the combination of hammered tsuchime texture and matte kurouchi finish. On this honesuki, that rugged finish is paired with a cherry wood octagonal wa handle and black pakkawood ferrule for a clean, classic look and secure grip. The thick spine, pointed tip, and sturdy heel give the honesuki its signature feel: nimble where you need precision and tough where you need control. For anyone who regularly breaks down chicken or other small proteins, this is one of those knives that quickly proves why specialized tools still matter.

If you want a knife that can separate joints cleanly, trim fat and skin with control, and hold a working edge through repeated prep, this Masakage Koishi Honesuki is an excellent choice. It is not intended for hacking through hard bone, but for careful butchery it is vastly more refined than most Western boning knives. To keep it performing at its best, dry the exposed edge after use and consider occasional protection with Tsubaki oil. For routine edge maintenance between sharpenings, a few light passes on a leather strop can help preserve its crisp bite.

Common Questions

Q: What is a honesuki used for?

A: A honesuki is a Japanese boning knife primarily used for poultry. It excels at breaking down chicken, duck, and other small proteins because its stiff blade, pointed tip, and strong heel are designed for working around joints, cartilage, and connective tissue with control.

Q: Is this knife suitable for home cooks?

A: Yes. It is especially useful for home cooks who buy whole chickens or want a dedicated knife for protein prep. It is a specialized shape, but that specialization is exactly what makes it perform so well.

Q: Does Aogami Super require a lot of maintenance?

A: Not compared with fully reactive carbon knives. This knife has stainless cladding, so most of the blade is easier to care for. The exposed core edge can still patina or rust if neglected, so it should be wiped dry after use and never left wet.

Q: Can I cut through bone with this knife?

A: It is best used around bone rather than through hard bone. It handles cartilage, tendons, and joints very well, but hard bone should be avoided to protect the edge.