The Honesuki-Kaku is a more specialised knife than most in the Nihonko range, specifically designed for, breaking down chickens and other poultry. The sturdy tip is a superb for detailed work around bones and joints, helping to reduce waste and speed the process up and the protruding heel is an excellent asset when it comes to separating cartilage. A great knife to add to the collection if regularly working on whole birds is a regular occurrence in your kitchen.
This particular honesuki is constructed from SK carbon steels and finished with a riveted Yo (western) style handle. Carrying a lower price tag and less pizzaz than it’s hand forged counterparts the Nihonko range could easily be written off, but we’ll champion it all day long, with It’s lovely thin profile and excellent sharpenability these knives are a truly excellent choice for professionals, enthusiastic home cooks and those looking to dip their toe into the world of Japanese knives.
Blade Material – SK Carbon Steel
Handle Material – Pakka Wood
Blade length – 150mm
Total Length – 270mm
Blade Height – 38mm
Weight – 160g
Hardness – 62
Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.
Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.