The Living Steel Honesuki LS150 has been updated with a new handle, refined balance, and fresh geometry. It remains one of the most useful knives in a working kitchen. The profile is traditional. The honesuki was developed in Japan specifically for breaking down poultry, but its usefulness extends well beyond that. A stiff, wide spine tapers to a fine, pointed tip built for precise cuts in tight spaces: deboning, filleting, and any detailed protein work where a larger blade gets in the way. The edge is thin and sharp, the bevels tough and convex, shaped from Aogami Super carbon steel clad with nickel and mild steel and forged by hand at Blenheim Forge in South London. The handle is fumed oak and solid brass, octagonal in profile and tapering toward the blade. Understated, well-balanced, and built to last.
