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Takeda NAS Honesuki 150mm

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$625.00 NZD

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Blade Type

The Honesuki knife, a traditional Japanese boning knife, is uniquely crafted for poultry butchery. Its triangular, sturdy blade is adept at maneuvering around bones, joints, and tendons, offering precise control. With a pointed tip for detailed work, the Honesuki is indispensable for chefs specializing in meat preparation.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Takeda Hamono

Not much needs to be said that the lovers of Takeda Hamono don't know already. Legendary Blacksmith Shosui Takeda works with a small team in Niimi, Japan to craft his masterpieces. Their striking appearance is instantly recognisable, big, tall kurouchi blades, with a very low grind, super light weight, and exceptional performance that have now taken on a cult status among knife lovers around the world. 

Let customers speak for us

from 1873 reviews

Premium Knife Care Bundle 1000/3000

Kyaw Kyaw Soe
Premium Knife Care Bundle 1000/3000
Great petty knife

Very light, nice shape and look. Recommend for such a good price

Quentin Tremblet
Chefs Edge Shipping Cover

Excellent piece of equipment. Knives have never been that sharp

Barry McIntosh
Ceramic Honing Rod Black 10"

Excellent well balanced knife, was put to work straight away and haven’t been able to fault it

Aaron Nott
Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Maple
i love the knife

the knife is damn cool.i love it

yuen keat
Tsunehisa Migaki Blue Super Kiritsuke 240mm - Ebony
Niagara vg10

Absolutely stunning and especially for the price and unique handle!

Robert Cummings
Chefs Edge Shipping Cover
Amazing buy

Bought for a friends wedding anniversary, he is a chef, absolutely loved the blade. Big fan of the weight, colours & overall feel. Ideal

Jake
Tadafusa "Seido" Blue 2 Nashiji Gyuto 240mm
Happy Customer

Item is high quality, very happy

Darren
Suehiro Whetstone Holder No. 32
Great purchase

Love it, I should have got the size down though as it is big lol. Great though.

Kylie McGuiness
Asahi Professional Synthetic Rubber Cutting Board - 750x330x20

Nigara Hamono VG10 Tsuchime Damascus Gyuto 210mm

Michael Anthony Abillo
Nigara Hamono VG10 Tsuchime Damascus Gyuto 210mm - Ebony

Yoshoku 1000/6000 Grit Whetstone

Shanthi Malpress
Yoshoku 1000/6000 Grit Whetstone
This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze
Nigara Hamono SG2 Raindrop Damascus Bunka 180mm - Ebony
Best kitchen scissors ever!

Excellent. Highly recommend!

Jonathan Biebl
Hatsukokoro Kitchen Scissors
Gyuto

Excellent blade and Excellent service!

christian batarse
Tetsujin Hamono Blue 2 So Kasumi Kiritsuke Gyuto 240mm
Stunning

I will definitely be getting another knife from this blacksmith that's for sure

Kenneth Pinney
Hatsukokoro Yorokobi Kurouchi SLD Damascus Tsuchime Bunka 180mm - Dark Maple

Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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