Honesuki 150 mm in SKD-11 tool steel, from Hitohira's TD line, forged in Sanjo, Niigata. Built for poultry butchery, the knife carries a rigid triangular profile and a very fine tip that allow precise work around joints and bones, chicken, quail, guinea fowl. At 150 mm, the format stays compact without losing the reach needed to clear a thigh or work around a breastbone.
The construction is sanmai, with an SKD-11 core encapsulated in a stainless cladding. The body carries a migaki finish, a polished surface with a diffuse reflection that reveals the transition line between core and cladding. The wa-handle in octagonal walnut has a consistent section at the heel, with a dark ferrule contrasting against the warm grain of the wood.
SKD-11 is a semi-stainless tool steel forged in Sanjo. Its chromium content near 12% gives it noticeably better corrosion resistance than a pure carbon steel, without reaching the behavior of a standard stainless. It develops little to no patina in regular use. On the stone, it responds much like a carbon steel: a moderate number of passes brings back a fine edge, provided the stones are of reasonable quality. At 60 HRC, edge retention between sharpenings is solid.
Care
Rinse and dry after each use. Never put in the dishwasher. No camellia oil required.
