The ultra-sharp blade of the Japanese boning knife has a triangular shape that ensures flawless and effortless precision with clean cuts. The Honesuki's sharp and well-balanced design makes it easy and smooth to slice vegetables, poultry, fish, or meat to the desired thickness. This knife is the trusted companion of professional chefs.
Steel: The knife is crafted from the finest Japanese VG10 steel. VG10 is developed and made by Takefu Special Steel Co. in Echizen, Japan. The VG10 name may only be used when produced by Takefu Special Steel Co. in Japan. VG10 imparts strength and power to this knife due to its superior raw strength.
Construction: The knife is handcrafted and polished to achieve ultimate sharpness. It is forged with 67 layers, with 33 layers on each side of the core steel. The steel is hardened above 1000°C and then cooled to below -180°C. This process ensures the steel's hardness at 60-61 HRC and contributes to the knife's lightweight, strength, and incredible sharpness.
Handle: The FSC-certified pakka wood makes a significant difference as it is resistant to heat and distortion. Pakka wood is water-resistant and ensures stable control over the knife. It consists of compressed wood fibers treated with resin. The handle is ergonomically designed, providing a comfortable grip.
Recommendations: We recommend handwashing this knife as it is crafted from the finest VG10 Japanese steel. Use a ceramic honing rod regularly to maintain sharpness. Proper storage and periodic oiling of the handle are also recommended.