This honesuki boning knife is meticulously forged from a multi-layered VG-10 Damascus steel comprising 33 distinct layers, an approach that delivers an edge that is both razor-sharp and impressively durable. The hardness rating of 60-61 HRC promises superior edge retention alongside a comfortably balanced heft, making this a genuinely capable tool for poultry boning and trim work.
Unlike the single-bevel honesukis found elsewhere in our catalog, this version carries a right-hand-biased double-bevel grind, broadening its appeal to cooks who want honesuki precision without committing to single-bevel sharpening technique. The handle is skillfully shaped into an octagonal form using Japanese maple and red pakka wood, a classic combination that pairs well with the hammered Damascus cladding running the length of the blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.Maker: Takayuki
Location: Sakai, Japan
Steel: VG-10
Cladding: Stainless
Finish: Hammered 33-Layer Damascus
Edge Grind: Right-Hand Bias, Double Bevel
HRC: 60-61
Handle: Octagonal Maple and Red Pakka Wood
Weight: 4.4 oz (124 g)
Blade Length: 151 mm
Total Length: 296 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Unlike the single-bevel honesukis found elsewhere in our catalog, this version carries a right-hand-biased double-bevel grind, broadening its appeal to cooks who want honesuki precision without committing to single-bevel sharpening technique. The handle is skillfully shaped into an octagonal form using Japanese maple and red pakka wood, a classic combination that pairs well with the hammered Damascus cladding running the length of the blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
