Chef Sabaki Honesuki Knife (Kanto Style) 150 mm, SAKAI TAKAYUKI

Product detailed description

Japanese butcher knife Sabaki Honesuki - Kanto style

The Honesuki butcher knife is made from BOHLER-UDDEHOLM Swedish stainless steel with an impressive design and the highest quality. Honesuki (boning knife), also known as "Sabaki"- double bevel, is used to separate the meat from the bones. The Kaku type (also known as the Eastern type) has a triangular blade. The Maru type (also known as the Western type) has a blade and handle that are identical. Honesuki Kaku is a knife primarily designed for cutting and boning poultry. These are tough and robust knives with a very sharp and pointed tip.

The knife is very effective for manoeuvring around bones, trimming and making precise cuts in tight places. Although the knives are stronger and more stable, they are not designed to cut bones, but are used to open poultry by cutting through cartilage and joints. Many professional butchers and chefs prefer a knife like this because of its versatility. It's also a very nimble knife. Its simple aerodynamic design makes it nice and light - but beware! It is very easy to cut yourself with this savage if you get your hand cut!

The blade is made of high quality Swedish BOHLER-UDDEHOLM stainless steel. This stainless steel has excellent corrosion resistance and toughness, the hardness is about HRC 58. The basic and simple POM handle has excellent grip and high wear resistance. The full tang construction (the blade runs through the entire knife and the handle is riveted with 3 rivets) ensures overall structural strength.

We recommend purchasing a sheath or blade protector for the knife.

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Sabaki Honesuki knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.