Modified Honesuki!

[Mitchell Knives]

Traditionally, a honesuki is a thick and often chisel ground Japanese boning knife primarily used for poultry.

I wanted something that was a bit more versatile instead, and designed this.

My version is considerably thinner and has a full flat grind; making it suitable for precision tasks typically reserved for a petty.

The blade is made from O1 and is heat treated to 61 HRC. I performed all heat treating operations. The blade has a hand rubbed finish.

The handle is constructed from African Blackwood and Cocobolo. It's smooth but not slippery.

They saya is Oak and is tapered to accommodate the blade. Magnets are used for retention.

The blade features a full flat grind. Great geometry that cuts effortlessly! This could easily perform the work of a petty or a small chef knife.

This is an amazing cutter that can fill many roles in the kitchen!

- O1 Steel.
- 61 HRC
- African Blackwood/Cocobolo Handle
- Hand Rubbed Finish
- 6.25" Cutting Edge
- 1.5" Blade Height At Heel
- .118" Blade Thickness
- Full Flat Grind
- 11.75" Overall Length
- Sharpened To 6k, Then Stropped
- Oak Saya With Magnetic Retention

Sold!

This price includes shipping and all fees.

PayPal or money order preferred.

PayPal Address:

LMJMITCHELL@GMAIL.COM

Thanks for looking!