The Takayuki Inox Honesuki is one of a new line of kitchen knives designed to fill a need for a good quality knife that is keenly priced and easy to maintain. These tough and good looking knives are the product of years of research and age old craftsmanship conjoined over 600 years of knife making.
The Takayuki Inox Honesuki is made from stainless steel which Takayuki calls Inox. The word Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy which is stamp-cut to produce the mono steel blade.
The honesuki is a Japanese style boning knife
that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works really well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.
Weight: 5.4 ounces
Blade Length: 150 mm
Total Length: 267 mm
Spine Thickness at Base: 2.4 mm
Blade Height at Base: 39.6 mm