Boning Knife (Honesuki) - 6 in. (150mm) - Aogami 2 Carbon Damascus

Product Description for Boning Knife (Honesuki) - 6 in. (150mm) - Aogami 2 Carbon Damascus

Maker: Hatsukokoro - Kumokage (click to see more by this maker)
Item num: 107710
Blade length: 6.50 in.
Cutting edge length: 6.00 in.
Total length: 11.60 in.
Blade height (at heel): 1.52 in.
Blade thickness (near bolster): 0.16 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.05 in.
Item weight: 4.20 oz.
Shipment weight: 7 oz.
Blade: Aogami 2 carbon steel (blue #2) surrounded to carbon steel suminagashi (damascus) - Hrc 62-63
Bolster: Buffalo horn
Handle: Octagonal teak
Description: The Honesuki, which developed in the Kanto region of Japan (greater Tokyo area), is an all-purpose boning knife. It is a strong and sturdy knife, used to cut meat away from the bone, but not a cleaver for cutting through bones. It is ideal for de-boning poultry, seafood and pork. It also makes a great general purpose thicker stock utility knife with finger clearance under the handle for chopping. This knife is ground equally on both sides and is ambidextrous.
The aogami 2 carbon steel core (hagane) is surrounded by damascus forged from layers of mild steel. The top features a kurouchi forge finish. Aogami 2 is a highly sought after steel. The addition of tungsten and chromium gives aogami slight oxidization and wear resistance. At 62-63 Hrc, aogami offers a keen, long lasting edge. Because both the core and surrounding layers are reactive, we recommend using camellia oil to avoid rust. Simply wash and dry the knife, then spray with just a little camellia oil. After lightly wiping it off, the micro-thin layer of oil helps protect the carbon steel. The ambidextrous shinogi grind provides effortless food release while chopping, slicing, or deboning. The distal tapered blade (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the detail-oriented tip. The octagonal "Wa" style handle is ambidextrous. Natural teak wood (Tectona grandis) is combined with a buffalo horn ferrule. Like other kitchen knives, this knife should not be put in a dishwasher.
Kumokage Aogami 2 chef's knives by Hatsukokoro are a great choice for the cook who is looking for an economical carbon steel knife that is extremely high performance. This line is hand forged by Muneishi Hamano in Kochi, Japan.


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