Honesuki 150 mm in Aogami #2 (Blue Steel #2), forged in the Sanjo tradition of Niigata prefecture, with a walnut wa-handle. The rigid triangular profile and fine tip of this deboning knife are built to work around joints and bones in poultry: chicken, guinea fowl, quail. At 150 mm, the format stays nimble without losing the reach needed to follow a full carcass.
Hitohira's TD line is produced in Sanjo, Niigata prefecture, a region with a long history of forged tools. The construction is sanmai, with an Aogami #2 core encapsulated in a stainless cladding. The migaki finish gives the surface a uniform polished appearance. The octagonal walnut wa-handle completes the knife with a fine grain and warm tone.
Aogami #2 (Blue Steel #2) is developed by Hitachi Metals from Shirogami #2, with chromium and tungsten added for stronger edge retention between sharpenings. On a whetstone, it responds in a few passes and takes a very fine edge. The stainless cladding protects the body of the blade from the reactivity of the carbon steel core, but the edge itself remains bare Aogami #2: wiping after each use is necessary. For those who value patina development, Shirogami remains the more reactive option, which has its own appeal.
Care
Wipe the blade immediately after use. A natural patina will develop on the edge over time. Camellia oil for extended storage. Never wash in a dishwasher.
