Posted By: Rodney
- verified customerI'm giving this one 5 stars for Quality and Value. You can buy a more perfectly finished knife with fancier steels, wood handle etc, but not at this price. Even a knife snob may want to consider getting one of these to do real boning work. In the event that you chip the blade (though unlikely) you haven't damaged a hand made heirloom. Here's a few points to consider:
Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.
VG-10 blade core w/ stainless tang and lamination
Blade length along edge: 150mm - 5.75 edge is slightly curved.
Thickness at handle: 2,5mm - 3/32
Thickness 1cm from tip: ,75mm - 1/32
Blade width at heel: 38mm 1.5
Blade width at point clip: 8,5mm 5/16
Point of balance: Joint of handle scales and bolster:
The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep's foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things, good all round utility blade.
This is a great knife for the following people:
Home cook getting into their first Japanese knife
Pro who needs a hard working piece for their kit. If it walks away it won't make you cry.
The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their baby might not handle (applicable to Pro as well)
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