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: SK Carbon
- HRC: 58~60
- Edge Length: 150mm
- Height at heel: 41.4mm
- Spine thickness above heel: 2.72mm
- Weight: 175 grams
- Handle: Western Style Black Pakka Wood
- Shape: Honesuki
- Finish: Migaki
- Cladding: N/A
- Construction: Monosteel
- Knife Line: Nihonko
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan