Utbeiningskniv 145 mm, SAISEI Moriyama Honesuki
Saisei: restored in our workshop, one of a kind.
Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
Get a reminder before the knife goes live.
You have another variant of this item in your wishlist.
For those who joint chicken and cut along the bone.
Carbon steel: dry it right after use.
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Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
You have another variant of this item in your wishlist.
Specifications
- Knife type
- Honesuki (boning knife)
- Blade length
- 145 mm
- Edge
- 50/50
- Right-/left-handed
- For begge
- Item number (SKU)
- TS-SS-0146
- Weight
- 147 g
Description
Japansk utbeiningskniv med stivt, spisst blad – laget for å skille kjøtt fra bein på fjærkre. Restaurert og slipt i Saisei-verkstedet i Trondheim.
Saisei
Saisei is our own knife series: used knives restored by us, IRO with handles made from collected plastic, and unused stock from the 1970s.
All knives from SaiseiAbout 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.
Care and maintenance
This is carbon steel: rinse and dry the knife right after use, and it stays in good shape. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Goes with the knife
