The Hitohira TD Aogami #2 Nashiji Honesuki Kaku 150 mm is part of Hitohira's TD series. This honesuki knife has a “kaku” profile—an angular tip designed for precise deboning of poultry and separating joints. The blade is constructed in sanmai, with an Aogami #2 core and a stainless steel coating for easy maintenance. The nashiji finish gives the outside of the blade a slightly grainy texture, characteristic of this series.
The blade length is 150 mm, making it suitable for whole poultry, small game, and precision work. The handle is an octagonal wa handle made of walnut with a maple ferrule, offering a good grip and a slight balance towards the blade.
When cutting, the honesuki kaku is distinguished by its marked rigidity and excellent control at the tip of the blade. It excels at working close to bones, removing fillets, opening joints, and cutting small pieces. It is not a versatile knife for vegetables or large volumes, but in its specific use, it offers a feeling of direct and controlled precision.
Aogami #2 steel is a high-performance carbon steel: it takes a fine, durable edge. Like all carbon steel, it will develop a patina with use and must be wiped dry immediately after use to prevent rust. The stainless steel cladding helps reduce maintenance, but the blade remains sensitive to moisture. Regular sharpening on a water stone will maintain optimal performance.
