Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom

Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom

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$87.00 $168.00
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Honesuki Knife 150mm - Kasumi Japan

The Honesuki is a Japanese boning knife, crafted for poultry and small cuts of meat. Its triangular, razor-sharp blade slips easily through joints and bones while preserving every bit of meat. A must-have for precise and efficient butchery.

Key Features:

  • Premium VG-10 Steel Blade: Exceptional sharpness, durability, and edge retention.

  • Triangular design: pointed tip slips easily into joints.

  • Hard, sharp edge: stays steady even against tendons, cartilage, or small bones.

  • High precision: preserves meat quality and reduces waste.

  • Compact, lightweight handle: optimized for agile, comfortable handling.

Specifications:

  • Knife Type: Honesuki (Japanese Boning Knife)
  • Blade Length: 150 mm (approx. 5.9 inches)
  • Handle Length: 5 inches (approx. 12.7 cm)
  • Rockwell C scale (HRC): 60
  • Blade Thickness: 2 mm
  • Best For: Poultry, small bones, trimming meat

Knife Type: Honesuki (Japanese Boning Knife)
Blade Material: VG-10
Blade HRC: 60
Blade Length: 150 mm (approx. 5.9 inches)
Handle Length: 5 inches (approx. 12.7 cm)
Blade Thickness: 2 mm
Best For: Poultry, small bones, trimming meat

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Honesuki VG-10 Ebony Wood Handle 150mm/5.9in Custom
$87.00$168.00

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