A line under the company Akifusa, Ohishi refers to the name of a small village near Mount Fuji where their knives are made. Coincidentally, Ohishi sounds very similar to “Oishi!” - a phrase people in Japan say to show their appreciation for a delicious meal. Carrying both Japanese and Western handled knives, Ohishi’s goal is to help people everywhere create “Oishi meals using Ohishi knives.”

The Ohishi Blue #2 Nashiji line is a perfect blade to get a taste of full carbon steel, and learn all of its characteristics / maintenance at an entry price point.

A honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.  

Brand: Ohishi 大石
Blacksmith: Tadafusa Blacksmith 忠房
Producing Area: Sanjo-Niigata/ Japan
Profile: Honesuki 
Size: 150mm 
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Stainless Clad
Handle: Rosewood & Pakka Ferrule Right Handed D-Shape
Total Length: 295mm 
Edge Length: 153mm 
Handle to Tip Length: 166mm 
Blade Height: 39mm 
Thickness: 3.3mm 
Handle Length: 128mm 
Weight: 114g 
Hand Orientation: Ambidextrous