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Moritaka 5.9" Aogami #2 Carbon Steel Honesuki


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  • Hand-forged Aogami #2 blue steel blade; 60 Rockwell Hardness
  • Walnut wood octagonal handle with pakkawood ferrule
  • Razor-sharp double-bevel edge is more robust than a single edge and less prone to chip or nick
  • Made entirely by hand in Kumamoto, Japan
  • Please note: This knife is made of carbon steel and not stainless, if not cared for properly, the blade will rust as carbon steel knives develop a beautiful patina over time


The Moritaka Aogami #2 Carbon Steel Honesuki is designed for maneuvering around bones and between joints in poultry and other proteins. The razor-sharp blade makes removing breasts from the bone easy and cuts joint cartilage almost like butter. Scoring and trimming is a breeze, and the blade's spine can also be used for scraping.

Moritaka selects the highest quality Aogami #2 steel in the YSS range for the core carbon steel because of the extra durability and longer edge retention. Aogami #2 steel is made by adding chromium and tungsten to Shirogami (white steel, the purest of the carbon steels), which makes the material more durable and provides corrosion resistance. Each knife has slightly different appearance and size because the blade is hand-forged and the handle is natural walnut wood. Double-bevel edge is more robust than a single edge and less prone to chip or nick because both sides of the edge are equally supported, so the hard core of steel is supported on both sides. Easy to use since the cutting edge cuts straight down without wanting to twist. The tang of knife is made of stainless steel.

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