Honesuki 135 mm, KNIFE GUY STUDIO Honesuki
For those who joint chicken and cut along the bone.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
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Description
Boning knife (honesuki) of 135 mm from Knife Guy Studio. A honesuki suits anyone who breaks down chicken and cuts along the bone.
The blade is 1095, a carbon steel without chromium, in one steel (monosteel). The handle is Japanese (wa) in oak, and the edge is sharpened 50/50. Knife Guy Studio is the smith Ismail Hassouna in Copenhagen, who makes knives in small batches.
1095 rusts if it is left wet. Dry the knife straight after use and the blade will build a patina over time. We sharpen it in the workshop when it needs it.
Knife Guy Studio
Knife Guy Studio is the Copenhagen smith Ismail Hassouna, who makes knives in small batches with the weight on function and simplicity.
All knives from Knife Guy StudioSpecifications
- Knife type
- Honesuki (boning knife)
- Steel
- 1095, carbon steel
- Blade length
- 135 mm
- Handle
- Oak
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- KGS-130HS
- Weight
- 96 g
About the knife type: Honesuki (boning knife)
A Japanese honesuki is a boning knife for precise tasks such as breaking down poultry, filleting fish and removing bones from meat. It is short and has a more pointed profile with a single bevel for extra stiffness. It is a common tool in Japanese kitchens, especially for those who work with poultry and fish.
About the steel: 1095
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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