Okeya Honesuki Aogami #2 150mm (5.9")_1
Okeya Honesuki Aogami #2 150mm (5.9")_2
Okeya Honesuki Aogami #2 150mm (5.9")_1
Okeya Honesuki Aogami #2 150mm (5.9")_2


Okeya Honesuki Aogami #2 150mm (5.9")


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

A honesuki is a Japanese-style boning knife with a special, triangular-shaped stiff blade, designed for deboning poultry and cutting through soft joints. 

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.

Where this Okeya Honesuki Aogami#2 differs from others of its kind is a somewhat thinner profile. This means it can be used for all standard de-boning tasks but demands the user to take more care around the bones. Despite being a bit more delicate than other honesukis, its thin double bevel profile (for more go to Blade Construction: Geometry article) cuts meat like a hot knife through butter. Thinner also means lighter, which is an advantage after a long day of work. Standard honesuki knives have an asymmetrical grind, meaning they are usually suited only for right-handed users, while this one is sharpened to a 50/50 angle and fits both right and left-handed users.

The san mai construction (for more go to Blade Construction: Lamination) of the blade with Aogami#2 steel ( Blue Steel 2 - for more go to Steel: the heart of Japanese knives) core encased in layers of stainless steel offers the best of both worlds - the latter protect the high carbon core from external elements.

The 150mm (5.9") blade also sports the so-called nashiji finish (see article Blade Construction: Blade Finish for more), a specific type of hammered finish, which adds to the visual appeal of the knife and prevents the food from sticking to the surface as much.

The blade was fitted with an octagonal traditional Japanese (wa) handle made out of walnut wood and pakka wood ferrule. It is slightly bigger in size, for a safer, firmer grip.


About the smithy: 
The family-run smithy was established 140 years ago and produced mainly Japanese traditional swords. The biggest change came after World War II when the company and the successors had to shift focus from the forbidden craft of manufacturing katanas to hand forged kitchen knives.

The artisans of Okeya are father and son. The father, Yasuhiko Fujiwara is a third generation blacksmith and his son, Akihito Fujiwara returned to the workshop after his knife apprenticeship in Sakai city. The workshop is located in Miki city, Hyogo Prefecture, Japan.

Blade shape: Garasuki

Steel type: Aogami #2

Blade construction: San-mai / Nashiji

Hardness (HRC scale): 63

Overall length: 290mm (11.4")

Blade length: 150mm (5.9")

Blade height: 0.9-3.7mm (0.04"-0.15")

Spine thickness: 2.0mm (0.08")

Weight: 95g (3.4 oz)

Handle length: 125mm (4.9")

Handle type / wood: Japanese / Walnut

Kanji on the blade: /

Blacksmith: Okeya

Location of the smithy: MIKI / Hyōgo Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.


Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.


Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Customer Reviews

Based on 1 review
Florian Lorenz
handcrafted little beauty

First time I worked with a Japanese boning knife. Now I won't ever use another one.

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

Customer Reviews

Based on 1 review
Florian Lorenz
handcrafted little beauty

First time I worked with a Japanese boning knife. Now I won't ever use another one.


Still doubting which type of Japanese knife should best fit your needs? 

We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

Take the quiz