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Home | Japanese Kitchen Knives | Morihei Hisamoto 150mm Honesuki Kaku Stainless Pakka Handle

Morihei Hisamoto 150mm Honesuki Kaku Stainless Pakka Handle

€122,91
€122,91
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An excellent performing inexpensive stainless series from the venerable Morihei Hisamoto of Tokyo. Slim right biased monosteel stainless blade has an excellent factory edge, the best factory edge in it's price range period. These are easy to sharpen, hold their edge well for this type of stainless; while it doesn't have the longest edge life of all stainless steels it's tough and accommodating provided you follow a few basic guidelines. This is an excellent series for those who are looking for an inexpensive high performance Japanese knife, professionals and home cooks alike. 



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: 260mm
Edge Length: 150mm
Heel Height: 41mm
Spine Thickness: 3.3mm
Weight:
Orientation: Right-handed

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC): 59
Reactive: Less Attention
Handle Type: Western
Handle Material: Pakka

  • 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 - 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

€29,64
€29,64
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€64,51
€64,51
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€71,48
€71,48
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,56
€50,56
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,05
€54,05
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€34,87
€34,87





About Morihei

Tokyo, Japan

Tokyo-based Morihei has been a cornerstone of the knife and sharpening world for over a century. Originally a cutlery and whetstone supplier, Morihei works with trusted blacksmiths—often behind the scenes—to produce house-branded knives like the Morihei Hisamoto line. Their in-house sharpening team ensures every knife arrives with a fine edge, often honed on natural stones. Morihei’s expertise in sharpening is unmatched, influencing their blade geometry and finish. For those who value edge quality and subtle refinement, Morihei knives represent a deep well of traditional knowledge and quiet excellence.

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