#584 - Honesuki - 5.75"
495,00 $ · En stock
Hand-forged knife, perfect to second a larger chef knife. This knife was forged and finished by hand in Quebec, in a small batch. It is built primarily for the work on bony meat. The purpose of a honesuki is to safely and effectively remove the meat from the bones, on poultry or any kind of meat. The blade is designed to be thicker, therefore more suited of precise work along the bones, tendons and articulations. Comfortable to use over extended periods and easy to maintain with regular sharpening. It will develop character over time through regular use. Attention is given to balance, handle length, and overall feel and harmony, making it comfortable during long prep sessions. Like all my work, it is intended to be used regularly, maintained simply, and to evolve naturally through years of cooking. Details: Steel: San Mai with high carbon steel 125Cr1 and 1018 mild steel clad Blade length: 5.75" Overall Length: 11.12" Handle: Repurposed stabilized and yellow dyed burl wood with black epoxy accents Finish: Kurouchi Each knife reflects deliberate choices in form, balance, and finish. Basic care and maintenance information can be found here. Please allow 2–3 days for shipping, as…
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