Under his own label "the nine", Australian bladesmith Robert Trimarchi creates knives and other kitchen tools out of his humble workshop. Over the years, his knives have gained a reputation for excellent performance, a unique aesthetic, and a great degree of practicality and longevity. Each one of Robert's knives are made by himself from start to finish - from forging, heat treating, grinding, and crafting the fittings.
A Japanese style poultry boning knife, this Honesuki is designed to efficiently break down and portion whole birds.
This time Robert chose Blue #2 for the core steel, sandwiched between soft iron. A very stiff blade and robust geometry, these Honesuki are made to endure contact with joints and bones during butchery.
Steel |
Aogami 2 |
Cladding |
Iron |
Edge Length |
155mm |
Heel Height |
41mm |
Spine thickness at the Handle |
4.3mm |
Spine thickness at the Heel |
3.2mm |
Spine Thickness 30mm from the Tip |
1.4mm |
Weight |
126g |
Handle |
Bocote |