Denka no Hoto Boning Knife - Garasuki, Traditional - 150mm (6 in.)

Product Description for Denka no Hoto Boning Knife - Garasuki, Traditional - 150mm (6 in.)

Maker: Teruyasu Fujiwara (click to see more by this maker)
Price: $620.00
Item num: 110548
Blade length: 6.55 in.
Cutting edge length: 5.90 in.
Total length: 11.30 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.27 in.
Blade thickness (at midpoint): 0.22 in.
Blade thickness (near tip): 0.03 in.
Item weight: 7.00 oz.
Shipment weight: 10.6 oz.
Blade: Hand forged aogami super carbon steel (super blue steel), forged between layers of stainless steel, Hrc 65-66
Handle: Traditional Japanese octagonal ebony handle with buffalo horn ferrule
Description: The Garasuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens. It shares the same overall blade profile as the honesuki, but the garasuki is thicker, and heavier, making it a better choice when tackling the larger sizes of poultry and cuts of meat. As with the honesuki, the ‘k-tip’ increases tip strength while still allowing it to easily pierce skin and make precise cuts in tight spaces such as joints. In addition, it is able turn quickly when cutting around and along the bone and can easily trim away connective tissue and fat with the sharp and precise tip area. It is a strong and sturdy knife, used to cut meat away from the bone, but not a cleaver for cutting through bones. This knife is designed for a right-handed user.
Knives by Teruyasu Fujiwara are among the best performing knives anywhere. The quality of the sharpness is exceptional and the edge retention is nearly unparalleled.
Swordsmith Teruyasu Fujiwara the fourth has named these knives Denka no Hoto, “Treasured Family Sword" -- a bold claim, but one that is deserved. Fujiwara’s knives exceed all expectations of performance and edge holding.
Over 130 years ago, Teruyasu Fujiwara the first began his career as a master blacksmith, forging farm tools. When his son Fujiwara the second was of age, he was apprenticed to the famous Tokyo swordsmith Masahide Suishinshi. After some years of training, he returned to his father’s shop and commenced his successful life as a master swordsmith. The family continued this tradition until sword making was restricted after WWII. By the end of the 1960s, the Fujiwara family began making kitchen knives. They were determined to make knives that would make a swordsmith's family proud. To this end, they spent the next ten years developing the steel and techniques necessary to forge-weld stainless steel with high carbon steel and then properly temper the blade. It took all of the knowledge gained by the family from more than 100 years of forging swords to successfully produce their current offering of kitchen knives. Since the late 1990s, Fujiwara the fourth has continued the family tradition.
These knives are hand forged by a true master. The hard aogami super (blue super carbon steel) core is laminated between softer stainless steel. This technique results in a knife that has the performance of a carbon steel knife (a keen, long-lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxidation). Because only the carbon steel cutting edge is exposed, the knife is far less likely to rust. The blade is then hardened to Rockwell 65-66 (very hard!). The right-handed blade is beveled on the right side and features a hollow on the reverse.
The octagonal handle is comfortable for both right and left handed users. It is formed from ebony, the traditional wood for premium Japanese knife handles. Ebony holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. The blade is distal tapered for the best possible balance and performance. The hand-hammered surface reduces the likelihood of food sticking to the side of the knife while chopping and slicing.


Availability: In stock. Usually ships in 1-2 business days