A 150mm sabaki, also known as a honesuki, crafted by Kisuke Manaka, features white#2 core steel with iron cladding and Manaka-san's distinctive hammered finish. The blade is coupled with an octagonal rosewood handle.
A honesuki serves as a Japanese poultry boning knife, optimized for precise and efficient separation of meat from bones. This can also be used to fillet small fish.
Construction type: honwarikomi Cladding: iron Core steel: Shirogami#2/ white#2 Steel type: carbon steel
Overall length: 298mm Blade length (heel to tip): 154mm Blade height at heel: 45.1mm Spine thickness at handle: 5.4mm Spine thickness at heel: 4.2mm Spine thickness at middle: 2.9mm Spine thickness 1cm from the tip: 1.7 Weight: 141g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous Saya/ sheath: Not included
Note: a. For the care and maintenance of Japanese knives, such as the Kisuke Manaka tsuchime white#2 sabaki, please refer to our care guide below. b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide