Yoshida Honesuki AUS-8 Gomu 150mm (5.9")
Yoshida Honesuki AUS-8 Gomu is a straightforward poultry and boning knife. As its name suggests (“gomu" (ゴム) translates to "rubber" in Japanese), it’s fitted with a rubber handle.
While not traditional in Japanese knifemaking, it is an incredibly practical choice for a honesuki, as it ensures a firm and secure grip when handling large quantities of raw meat. It is also completely waterproof and much easier to wash and sanitize in commercial prep environments.
The blade is made from AUS-8 stainless steel, a high-toughness steel that’s very easy to resharpen and resists corrosion incredibly well. Therefore, this knife is the perfect choice for butchers and professional cooks looking for a low-maintenance, reliable knife for deboning meat and poultry at a very affordable price point.
BLADE SHAPE:
Originally intended for poultry and small animals (such as rabbits), the Honesuki is a Japanese-style knife that is highly effective for larger butchering and filleting of fish. Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue.
STEEL:
The heart of this knife is made of Aichi's AUS-8 stainless steel, which was hardened to around 60 HRC. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and tensile strength of steel mix.
LAMINATION:
This knife is crafted from a single piece of steel (monosteel).
GEOMETRY:
This honesuki features a traditional asymmetrical grind, with the primary bevel almost entirely on the right side of the blade. This geometry is designed specifically for right-handed users.
BLADE FINISH:
The blade was treated to a high polish, also called a migaki finish, that is uniform across the whole surface of the blade due to its monosteel construction.
HANDLE:
Highly durable rubber handle.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
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Yoshida Honesuki AUS-8 Gomu 150mm (5.9")
Yoshida Honesuki AUS-8 Gomu is a straightforward poultry and boning knife. As its name suggests (“gomu" (ゴム) translates to "rubber" in Japanese), it’s fitted with a rubber handle.
While not traditional in Japanese knifemaking, it is an incredibly practical choice for a honesuki, as it ensures a firm and secure grip when handling large quantities of raw meat. It is also completely waterproof and much easier to wash and sanitize in commercial prep environments.
The blade is made from AUS-8 stainless steel, a high-toughness steel that’s very easy to resharpen and resists corrosion incredibly well. Therefore, this knife is the perfect choice for butchers and professional cooks looking for a low-maintenance, reliable knife for deboning meat and poultry at a very affordable price point.
BLADE SHAPE:
Originally intended for poultry and small animals (such as rabbits), the Honesuki is a Japanese-style knife that is highly effective for larger butchering and filleting of fish. Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue.
STEEL:
The heart of this knife is made of Aichi's AUS-8 stainless steel, which was hardened to around 60 HRC. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and tensile strength of steel mix.
LAMINATION:
This knife is crafted from a single piece of steel (monosteel).
GEOMETRY:
This honesuki features a traditional asymmetrical grind, with the primary bevel almost entirely on the right side of the blade. This geometry is designed specifically for right-handed users.
BLADE FINISH:
The blade was treated to a high polish, also called a migaki finish, that is uniform across the whole surface of the blade due to its monosteel construction.
HANDLE:
Highly durable rubber handle.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
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Description
Yoshida Honesuki AUS-8 Gomu is a straightforward poultry and boning knife. As its name suggests (“gomu" (ゴム) translates to "rubber" in Japanese), it’s fitted with a rubber handle.
While not traditional in Japanese knifemaking, it is an incredibly practical choice for a honesuki, as it ensures a firm and secure grip when handling large quantities of raw meat. It is also completely waterproof and much easier to wash and sanitize in commercial prep environments.
The blade is made from AUS-8 stainless steel, a high-toughness steel that’s very easy to resharpen and resists corrosion incredibly well. Therefore, this knife is the perfect choice for butchers and professional cooks looking for a low-maintenance, reliable knife for deboning meat and poultry at a very affordable price point.
BLADE SHAPE:
Originally intended for poultry and small animals (such as rabbits), the Honesuki is a Japanese-style knife that is highly effective for larger butchering and filleting of fish. Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue.
STEEL:
The heart of this knife is made of Aichi's AUS-8 stainless steel, which was hardened to around 60 HRC. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and tensile strength of steel mix.
LAMINATION:
This knife is crafted from a single piece of steel (monosteel).
GEOMETRY:
This honesuki features a traditional asymmetrical grind, with the primary bevel almost entirely on the right side of the blade. This geometry is designed specifically for right-handed users.
BLADE FINISH:
The blade was treated to a high polish, also called a migaki finish, that is uniform across the whole surface of the blade due to its monosteel construction.
HANDLE:
Highly durable rubber handle.
ABOUT THE BLACKSMITH:
The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.
