Fujiwara san Denka no Hoto Honesuki, double-sided (boning knife), 150 mm
Fujiwara san Denka no Hoto Honesuki,
This unique double-sided sharpened boning knife has a hand-forged blade with a core of extremely hard Japanese Aogami Super Blue steel. This knife is completely forged by hand and is unique in its kind, the blade features a beautiful hammer-blow pattern (Tsuchime) and black Kurochi protective layer. The blade is very sturdy and manually sharpened and has no thickenings, which makes sharpening very easy.
The Honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones, cartilage and joints to separate different cuts of meat. Many people have found the knife is also capable of filleting fish and red meat.
The Honesuki shares the triangular blade profile of the larger Garasuki, but it is both thinner and lighter, despite it still possessing a tough and durable edge. It should not, however, be used to split poultry or cut through their bones. For these tasks we recommend either Deba or a heavy Chinese Cleaver. The ‘reverse tanto tip’ / ‘clip point’ design of the Honesuki increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of trimming connective tissue and fat, particularly when using the sharp and precise tip area.
The Fujiwara family is an old and well-known Samurai family, 140 years ago the family started making swords and knives. Fujiwara Teruyasu san is the 4th generation and is known worldwide for its excellent knives and is considered one of the best knife makers both in Japan and abroad.
- Blade length: 150 mm
- Blade height: xx mm
- Total length: xxx mm
- Weight: xxx grams
- Steel type: core steel: double-sided ground non-stainless Aogami Super Blue steel with 2 layers of semi-stainless steel.
- Hardness: 65-67 (Rockwell C)
- Handle: Traditional Japanese Honoki wood handle with buffalohorn ferrule
Like all Japanese knives, these handmade knives from Fujiwara san are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.