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 the 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.
Unlike the single bevel honesukis found elsewhere in the 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: 151mm
- Total Length: 296mm
- Spine Thickness at Base: 3mm
- Blade Height: 40mm
