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Home | Japanese Kitchen Knives | Hitohira FJ 150mm Honesuki Kaku VG10 Ho

Hitohira FJ 150mm Honesuki Kaku VG10 Ho

€216,76
€216,76
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kHand ground VG10 mono steel with a nice taper and convex hamaguri grind. This fine grind makes for smooth cutting and excellent food release with a long edge life and excellent stainless property. VG10 can be more work to sharpen as they get sharpened down but that will take quite some time as the thin convex grind keeps the blade thin as it gets sharpened in. 

Octagonal ho wood handles are lightweight, offer a secure grip and are naturally rot and mildew resistant.

Excellent quality grinding and finish on these, possibly some of the best in their price range and the heat treatment on this VG10 stainless is one of the best, we have sharpened these for many years and can say with full confidence it rivals much more expensive prestigious Japanese monosteel brands.

 



About This Knife

Butchery Knife

Built for tough butchery work.

Light Butchery OK

Safe for use around bones.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

Right-Handed

Made for use in the right hand.

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: 273mm
Edge Length: 150mm
Heel Height: 39mm
Spine Thickness: 2.3mm
Weight:
Orientation: Right-handed

Blade Type: Stainless Steel
Steel Type: VG10
Steel Hardness (HRC): undisclosed
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • 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, cheap plastics or metal cutting boards.

Dive Deeper

Medium-fine finish

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

€29,96
€29,96
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,20
€65,20
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€72,25
€72,25
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,11
€51,11
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,63
€54,63
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



VG10

Carbon (C): 0.95–1.05% | Chromium (Cr): 14.5–15.5% | Molybdenum (Mo): 0.9–1.2% | Vanadium (V): 0.1–0.3% | Cobalt (Co): 1.3–1.5%

VG‑10 is a cobalt‑bearing stainless famed for combining hardness (~60–62 HRC), corrosion resistance, and fine sharpening response. It takes a very refined edge and holds it well; micro‑chipping can occur on thin edges but is manageable with sound geometry.



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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