The TD Blue #2 line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. 

We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration/patina will form regardless). 

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: Hitohira ひとひら
Producing Area: Sanjo-Niigata/ Japan
Profile: Honesuki Kaku
Size: 150mm
Steel: Yasuki Blue (Aogami) #2, Soft Stainless Clad
Handle: Padauk & Wenge Ferrule Octagonal
Total Length: 291mm
Edge Length: 153mm
Handle to Tip Length: 167mm
Blade Height: 40mm
Thickness: 3.5mm
Handle Length: 125mm
Weight: 118g
Hand Orientation: Ambidextrous