Collection: Honesuki

The Honesuki knife is a medium-sized knife. The blade is usually around 14–15 cm long. This is almost equal to the length of the handle. The knife was designed for cutting meat and fish. Its purpose is to efficiently trim meat, meaning to cut away unwanted parts and separate meat from bones. The knife is also great for working with poultry. It has a sharp tip that allows for precise cuts in tight spaces. The blade is usually ground symmetrically, which makes it easier to work with structures that have different levels of consistency.

What is a Honesuki knife used for?

The Honesuki knife has a special design that makes it perfect for cutting large pieces of meat. Trimming is an essential step in preparing raw meat and fish. The knife makes it easier to separate meat from parts that you can't eat, like skin, fat, fibers, or bones. You can use these other parts to prepare broth, soup, or sauce. The most common knife is the 15 cm Honesuki knife. This blade length is long enough to cut lamb leg or brisket comfortably. The blade, which ends in a sharp tip, helps you cut out the parts you don't want from the meat. The Honesuki knife is great for any kitchen that cooks meat and fish. However, it is not necessary for preparing vegetarian or vegan dishes.

What kind of steel are Honesuki knives made of?

Most of the time, the 15 cm Honesuki knife is made of carbon steel instead of stainless steel. Its chemical makeup (see the steel composition tab) includes a higher carbon content, which makes the blade harder. However, the technical details about carbon steel show more than just how sharp the knife is. They also show how flexible the knife is. This product won't crack or chip. However, it may need to be polished a bit more often, but that's fine because the blade is thick. The recommended type of grind for such knives is symmetrical, meaning that the blade has two bevels (the part of the knife that cuts). The main advantage of Honesuki carbon steel models is that they last a long time when used for difficult tasks involving meat and fish. The biggest disadvantage is that you have to take care of the blade (check the maintenance tab for each model). Carbon steel knives are not stainless, so they must be kept clean and dry after each use. They should also be stored in a place that is not moist. To keep the 15-centimeter Honesuki knife from rusting, use a special oil.

Why choose Japanese Honesuki knife?

The 15-centimeter Honesuki knife is an essential tool for anyone who loves meat and fish. The knife's blade is the right width, length, and shape for cutting different types of meat, especially poultry. Japanese knives also have light, durable, and well-balanced handles. They are usually made of compressed wood, which makes it easy to tell if you're doing something right. Each 15-centimeter Honesuki knife in our store is made by hand. The manufacturers we work with are artisans whose work we discovered during our travels around Japan. We are confident that each model will work perfectly in your kitchen. This is confirmed not only by its specifications, but above all by the nature of the hand-forged knives. The traditional manufacturing process makes sure that the Honesuki knife will last a long time and won't wear easily.