Anryu Kurouchi Damascus Honesuki 155mm

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ken123
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Anryu Kurouchi Damascus Honesuki 155mm

Post by ken123 » Fri Jul 26, 2019 8:07 pm

I misplaced my Tojiro honesuki. Not that the Tojiro is a bad knife, but I wanted to upgrade to a white or blue steel blade. I spoke to Mark and he recommended this knife to me. I got it and wanted to do a preliminary review.

It is a pretty knife. It does have an oval handle. I prefer d or hex handles but an oval handle is certainly not a problem.

It is sharp - easily push cutting. Looking a bit closer, you can see wavy lines on the blade edge and the final edge bevel is not perfectly symmetric with a slightly widened bevel near the heel. This final edge is a bit coarse for my tastes.

Do I care about this? No not really. I sharpen for a living, so tuning this already sharp edge is just pleasure for me. The knife is very comfortable to hold and, given the white #2 steel, I fully expect this knife to get VERY sharp.

I give it a full 5 stars and I'm happy I bought it. I'll include a few pictures next.

Ken


Stnakamu
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by Stnakamu » Thu Aug 01, 2019 11:50 pm

Nice knife how’s it cutting?

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ken123
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by ken123 » Fri Aug 02, 2019 3:09 pm

Thank you. It's cutting very well. Still have not sharpened it yet. I expect it to get sharper after sharpening.

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Ken

gladius
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by gladius » Fri Aug 02, 2019 3:58 pm

ken123 wrote:
Fri Aug 02, 2019 3:09 pm
I expect it to get sharper after sharpening.
Haha...quote of the day :)

Robstreperous
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by Robstreperous » Fri Aug 02, 2019 5:46 pm

That does indeed look like a nice blade. I've been dithering over whether to upgrade my (Richmond) honesuki for a while now.

Any concerns about white steel on a blade that's going to be working joints and bones and what not?

I'd only been considering AS or some of better stainless blades.

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ken123
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by ken123 » Sat Aug 03, 2019 12:21 am

I think white steel is a bit more robust for harder work (theoretically).

I used the knife today to cut up a casava melon. Very clean cuts.
honesuki2.jpg
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Ken

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lsboogy
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Re: Anryu Kurouchi Damascus Honesuki 155mm

Post by lsboogy » Sat Aug 03, 2019 9:55 pm

I have an old Richmond Laser AS honesuke that I absolutely love. Did 60 chickens with the thing today - no touch up needed - it handled the task with ease. One of the knives I wish Mark would sell again. Great for a high volume kitchen - one of my better purchase from this site.

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