Masakage Zero Honesuki 150mm

The first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to 

the European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn’t know that?), and it’s as durable as it is gorgeous.

The blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.

Takeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. 

Even after several decades of practice, Saji-san continuously strives to forge a better blade.

He loves a challenge and is always looking for new technology and techniques to improve his work. 

About the Shape – The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don’t want to force this knife through bone, but it’s perfect for cutting through cartilage and tendons.