Honesuki 150mm Matsubara Blue #2 - Nashiji Finished, Walnut Handle
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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. This surface results from the 3-layer blade structure, consisting of the softer mantle steel and the extremely hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the 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 surface not only protects the inner steel core, but also adds a degree of flexibility to the blade.
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 separate the meat from the bone well 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 mincing 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 of core steel: HRC 62
- Steel of scabbard: Stainless steel with hammered surface
- Construction of the blade: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
PRODUCT AND CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen foods.
- These knives should never be placed in the dishwasher and must be hand rinsed and dried after each use for long service life.
- If not properly cared for, these blades tend to rust.
- In addition, regular treatment with oil is recommended.
- Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.