Honesuki-Kaku knife 150mm Kanetsune Honsho Kanemasa E-Series
Code: KNTN-KC-750Related products
Product detailed description
Japanese chef's knife Honesuki-Kaku from Kanetsune Honsho Kanemasa E-series
Chef's utility knife Honesuki-Kaku from Kanetsune Honsho Kanemasa E-series. Honesuki (boning knife), also known as Sabaki - double bevel, is used to separate the meat from the bones. The Kaku type has a triangular blade. Honesuki Kaku is a knife primarily designed for cutting and deboning poultry. These are tough and sturdy knife blades with a very sharp tip. The knife is very effective for manoeuvring around bones, trimming and making precise cuts in tight places. Even when 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 this knife precisely because of its versatility.
The Kanetsune Honsho Kanemasa E-series combines perfect functionality, ergonomics and a unique Japanese sense of design. Each knife is hand-ground and achieves exceptional to extreme sharpness with a core hardness of 60-61 HRC. It is a masterpiece that comes from the "city of knives" Seki-City in Japan. The use of SK-95 steel and modern technology guarantees you the highest possible quality among handmade knives. The reduced carbon content not only makes the blade more affordable, but also slightly harder and less prone to chipping, while still retaining the great properties of a high carbon blade. They are great knives for more demanding kitchen work, for example in a busy professional kitchen. The classic Western Black Plywood handle is connected to the blade with 3 rivets, ensuring perfect strength and providing the best control when cutting and slicing.
Knife parameters:
| Total length: | 264 mm |
| Blade length: | 150mm |
| Handle length: | 114 mm |
| Weight: | 157g |
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Do you need advice? We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00! |
Recommendations and maintenance
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Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.|
Notice Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly. |
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.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.Additional parameters
| Category: | Honsho Kanemasa E-series |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.157 kg |
| EAN: | 4956856727508 |
| čepel: | monokompozitní |
| ? délka ostří: | 101-150 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Boning - vykosťovací |
| série: | Kanetsune Honsho Kanemasa E-Series |
| production: | Japan |
| The item has been sold out… | |
Kanetsune Seki is a renowned Japanese company specializing in the production of high quality kitchen knives and cutting tools. It is based in the city of Seki in Gifu Prefecture, which is famous for its more than 800 years of tradition in sword and knife making, earning it the nickname "the city of blades".
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History and tradition
The name Kanetsune comes from the famous swordsmith Kanetsune, who lived during the Muromachi period (14th-16th century). The company was founded to continue the heritage of traditional Japanese blacksmithing and bring its benefits to modern users.
Products
Kanetsune Seki offers a wide range of knives and tools:
- Kitchen Knives: Gyuto, Santoku, Nakiri, Usuba, Deba and others, designed for specific cooking tasks.
- Damascene knives: Knives with multi-layered blades made of Damascene steel, which provides a unique look and excellent cutting properties.
- Outdoor Knives: Knives designed for hunting, camping and other outdoor activities.
Craftsmanship and technology
The company combines traditional craftsmanship techniques with modern technology:
- High quality materials: They use steels such as VG10, Aogami (blue paper steel) and Shirogami (white paper steel) for maximum sharpness and durability.
- Multi-layered blades: Some knives have blades composed of 17 to 33 layers, which adds to the strength and flexibility of the knife.
- Hand finishing: Experienced craftsmen hand sharpen and polish the blades for perfect sharpness and aesthetic appearance.
Design and ergonomics
- Traditional handles: Made of quality woods such as magnolia or rosewood, often combined with hornwood rings.
- Ergonomic shape: Handles are designed for a comfortable grip and easy handling.
International recognition
Kanetsune Seki exports its products worldwide and has earned a reputation for:
- Quality: High standards in craftsmanship and materials.
- Tradition: Maintaining and promoting Japan's blacksmithing heritage.
- Innovation: Continuous improvement in technology and design to meet the needs of modern cooks.
Knife care
To maintain the performance and durability of the knives, it is recommended to:
- Hand washing: After use, wash the knife by hand and dry immediately.
- Clean and dry the knives after drying them: Use sharpening stones suitable for Japanese knives.
- Proper storage: Store knives in a safe place, ideally in a protective sheath or on a magnetic bar.
A commitment to excellence
Kanetsune Seki stands for the fusion of tradition and modern craftsmanship. Their knives are prized by professional chefs and home enthusiasts alike for their reliability, aesthetics and performance.