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Yoshikazu Tanaka shirogami#1 double bevel honesuki 170x50

Yoshikazu Tanaka shirogami#1 double bevel honesuki 170x50

Regular price ¥42,000 JPY
Regular price Sale price ¥42,000 JPY
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Last 2 pieces available

 Zahocho Custom 
Please note: This is a limited run. Once sold out, this exact honesuki will not be restocked

The Yoshikazu Tanaka shirogami#1 double bevel honesuki 170x50mm is a handcrafted Japanese boning knife, specifically made as our custom order in a double bevel configuration, deviating from the typical single bevel design of a honesuki. Forged by Sakai-based smith Yoshikazu Tanaka using shirogami#1 core steel. This is sharpened by Masaya Shimizu of Yamawaki hamono. Although initially requested with a spine thickness of 5mm, the batch we received has a thickness of approximately 3.5mm at the handle. The thinner spine is a welcome change by Tanaka-san, as it expands the knife's utility beyond its primary function as a boning knife, allowing it to be used as a multipurpose blade like a bunka.

A honesuki is a specialized Japanese boning knife designed for breaking down poultry with ease. Its stiff, robust blade and reverse tanto tip make it perfect for precise cuts through cartilage, tendons, and joints. It's important to note that a honesuki is specifically crafted for finesse work around the soft areas of poultry, not for cutting through bones. Using it on bones may damage the blade.

For proper honesuki use and techniques, check out this informative video by Yakitoriguy on YouTube.

Yoshikazu Tanaka, a master blacksmith from Sakai, began crafting traditional knives in 1969. With over 55 years of experience, he is known for his adherence to time-honored forging techniques. Certified as a Sakai Master Craftsman in 1996, Mr. Tanaka's meticulous heat treatment process has earned his knives favor among culinary professionals and enthusiasts. His expertise is so renowned that he also forges knives for many other brands throughout Japan.

Brand: Goh Umanosuke Yoshihiro
Blacksmith: Yoshikazu Tanaka
Sharpener: Masaya Shimizu
Producing Area: Sakai, Japan
Knife type: double bevel honesuki
Finish: migaki
Core steel: shirogami#1/ white#1
Steel type: carbon steel
Cladding: iron clad

Overall length: 317mm
Blade length (heel to tip): 168mm
Blade height at the heel: 50.3mm
Spine thickness at the handle: 3.6mm
Spine thickness at the heel: 3.3mm
Spine thickness midway: 2.4mm
Spine thickness 1cm from the tip: 1.4mm
Weight: 149g
Edge/bevel: 50:50
Handle: octagonal rosewood
Hand orientation: ambidextrous
Saya/ sheath: Not included

Engraving (front): Goh Umanosuke Yoshihiro
Engraving (back): Sakai | Yoshikazu | Shirogami#1 

a. For the care and maintenance of Japanese knives, such as this Yoshikazu Tanaka shirogami#1 double bevel honesuki knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.


Have a question?

Got a question? We're here to help. Email us at or fill out our contact form.

Care Guide

  • Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
  • Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
  • Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
  • Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
  • When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
  • Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.

Shipping, Tax, Tracking

1. How long does shipping take?
We ship from Tokyo, Japan to different countries via DHL or EMS. Please find the estimated shipping times below:

US, Canada, Australia, Europe: 3-5 days
Middle East: 5-10 days
Asia: 2-5 days

For the Philippines:
Manila and nearby cities: 2-5 days
rest of Luzon: 5-7 days
Visayas/Mindanao: 10-12 days

Please note that actual delivery times may vary due to factors beyond our control.

2. Are taxes included in the price?
Please note that taxes are not included in the prices listed on our website. If you would like your order to be sent as a "gift" or if you have other requests, please let us know.

(Note: For customers in the Philippines, there are no import taxes regardless of the order value. You will only pay 112 PHP for the Presentation to Customs Charge (PTCC) fee.)

3. How can I track my order?
Once shipped, we'll send a tracking link via email.

4. Is it door-to-door delivery?
Yes, DHL and EMS provide convenient door-to-door delivery.

Return Policy

  • You can return products within 14 days of receiving them.
  • To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
  • You must provide a proof of purchase to complete your return.
  • Buyers are responsible for the cost of returning products.
  • Contact us at to arrange a return.

Please note:

  • Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


  • We will notify you by email once we receive and inspect your returned item.
  • If approved, a credit will be applied to your original method of payment within a certain amount of days.
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    From Tokyo to 150+ countries: Enjoy free shipping on orders over 19,000JPY (approx. 140 USD)


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    Changed your mind? Return unused items within 14 days for a full refund—no questions asked. Terms apply.