Morihei Hisamoto Hagane Honesuki Kaku 135mm Pakka Handle

Morihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today. The president, Mr. Akimitsu Oguro is highly regarded and extremely well educated on the “Kanto” knife style. He acts like a gatekeeper for this specific style. Educating craftsmen on the old techniques used to keep not only double but also single bevel knives from the Tokyo region alive.
Morihei is one of the most reputable natural stones dealers and next to some of our favorite knives and stones they supply a wide range of woodworking- and gardening-tools.

The Honesuki is a Japanese-style butchery knife, mainly used for breaking down and deboning poultry and larger cuts of meat. The Honesuki Kaku version is more suited to poultry work. It has a pronounced heel that makes it great for cutting through cartilage while the Maru version, with its more rounded profile, works better for other types of meat but isn’t quite as efficient on poultry. Many Honesuki knives have an asymmetric grind, so make sure to check the hand orientation before choosing one.

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.
Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.
Please keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.