Honesuki: A Japanese boning knife, traditionally single bevel, it is designed to make breaking down poultry a breeze. A very rigid knife, it is meant to cut through the joints of birds.
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami #2
- HRC: 61~63
- Edge Length: 145mm
- Height at heel: 44.06mm
- Spine thickness above heel: 4.5mm
- Weight: 155 grams
- Handle: Wa-Octagonal Teak w/Black Buffalo Horn Collar
- Shape: Honesuki
- Finish: Kurouchi Tsuchime
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Hatsukokoro Kurouchi Tsuchime
- Maker: Hatsukokoro
- Blacksmith: Tetsujin Hamono
- Sharpener: Myojin Riki
- Place of Origin: Tosa, Kōchi