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Home | Honesuki | Hitohira Imojiya TH 150mm Honesuki Kaku Aogami Super Pakka

Hitohira Imojiya TH 150mm Honesuki Kaku Aogami Super Pakka

$313.41
$313.41
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READ IMPORTANT DELIVERY OPTION INFORMATION

Stainless clad aogami super tungsten carbon steel with stainless cladding and a grey and black pakka wood (resin and pressure treated layered hardwood) handle. 

Aogami super holds an edge for a nice long time but is not stainless, avoid soaking and like any other knife keep out of the dishwasher. 

Avoid scrubbing the cladding with abrasives, but expect small scuffs from use over time.

Everyday Prep

Good for veggies and boneless protein

Light Butchery OK

Safe for use around bones.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Kaku

The Honesuki Kaku is a Japanese poultry boning knife in the Kansai style, featuring a stiff, triangular blade and pointed tip. Designed for breaking down whole chickens, it excels at navigating joints and tight spaces with precision. Its rigid spine and fine tip give it strength and accuracy, making it ideal for separating meat from bone without excess flex.

Listed Length: 150mm
Total Length: 298mm
Edge Length: 146mm
Heel Height: 38mm
Spine Thickness: 2.2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami Super (Blue Super Steel)
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Pakka

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$52.24
$52.24
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$113.69
$113.69
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$125.98
$125.98
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$89.11
$89.11
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$95.25
$95.25
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$61.45
$61.45

Aogami Super (Blue Super Steel)

Carbon (C): 1.4–1.5% | Tungsten (W): 2.0–2.5% | Molybdenum (Mo): 0.3–0.5% | Vanadium (V): 0.5%

Aogami Super is a Hitachi “Yasugi” paper carbon steel—an enhanced Aogami with added tungsten, molybdenum, and vanadium that boost hardness, wear resistance, and mild corrosion resistance. It reaches 64–67 HRC (usually tempered to ~63–65) and offers outstanding edge retention, rivaling some stainless PM steels. Though the least tough of the Aogami series, it’s still durable for proper kitchen use. Fully reactive, it needs care to prevent rust but sharpens to a crisp, fine edge with moderate effort.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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