Honesuki Matsubara Aogami - Nashiji, walnut handle
Honesuki - The knife for boning poultry and small game.
This Honesuki has a blade length of 150mm and a matte, so-called Nashiji surface on the blade blade. This surface results from the 3-layer blade construction, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.
This kitchen knife is not often found in Europe, however it is a very traditional chef's knife in Japan. The special blade shape, which is similar to the bunka, has a tip that can be used to easily separate meat from bone when boning. This knife can also be used to chop small bones of poultry, for example, which is very useful when boning. However, no beef bones or the like should be chopped, as the blade is not suitable for this and could be damaged. This knife handles wonderfully and is very agile, which is a real joy to use when cutting. Since the blade has a radius, it is also suitable for cradle cutting and can be used for onions, garlic, carrots or the like.
The chef's knife is forged by Tanaka-san from the Matsubara forge. He perfectly understands how to combine visual appeal with sophisticated craftsmanship and perfect functionality.
- Length blade: 150mm
- Height blade: 44mm
- Length handle: 128mm
- Length blade: 290mm
- Weight: 145g
- Handle: walnut wood
- Hardness grade core steel: HRC 62
- Sheath steel: Stainless steel with hammered surface
- Blade construction: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
- This knife is not suitable for
hard cuts such as bones and frozen food.
- These knives should never be
put in the dishwasher and must be rinsed and dried by hand after each use to
ensure long life.
- If not properly cared for,
these blades tend to rust.Regular treatment with oil is also recommended.
- As the knives are handmade,
each individual knife is unique.
- This also means that the knives may differ slightly in appearance.