Top 10 Best Honesuki

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STAIN-RESISTANT STEEL Misono's Molybdenum line of knives are created with a high carbon stain resistant molybdenum steel blade.. THE ULTIMATE BONING KNIFE The honesuki is a poultry boning knife used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.. QUALITY ASSURANCE Misono's popularity stems from the thin profile that allows the knife to be used and sharpened for a long period of time.. EXCEPTIONAL SHARPNESS 7030 Asymmetrical bevel. By concentrating the sharpening on the face of the blade at a steeper angle than on the back, a thin cutting edge is created that approaches the sharpness of a traditional Japanese single edged design.. LIGHT NIMBLE Lightweight and thin, Japanese knives have a sharper blade and maintain their sharpness longer than most other knives..

Steel Type Stain-Resistant Steel. Blade Length 6 -inches. Handle Material Composite Wood. 60 Rockwell Hardness.9 to 12 degree blade angle.

4.5-inch Honesuki knife a nimble Japanese boning knife perfect for poultry and small fruitvegetable prep. 71 alternating micro layers of VG10 VG2, high-carbon, high-chromium stainless steel. Dual Core construction both steels go all the way to the edge wear at different speeds to create micro serrations. The blade is light, thin, and strong Shun's sharpest edge yet retains sharpness longer due to micro serrations created. Featuring traditional Japanese octagon-shaped handles in ebony PakkaWood.

VG10 super steel. Authentic thin Japanese blade profile. Hand-honed using the three-step Honbazuke process to 9.5 to 12 degree edge. CRYODUR blade ice-hardened to Rockwell 60. 65-layer flower Damascus design with a katana edge. Rounded spine and heel. Three-rivet handle made of glass-bead-enhanced POM.

TAKING DEBONING TO A NEW LEVEL Incredibly Maneuverable, Ultra Versatile Japanese Chicken Boning Knife. The BEST for Breaking Down a Whole Chicken. Equally good whether you Spatchcock Poultry or Game Birds, Trimming Brisket, Boning Legs of Lamb, Skinning or Fillet Fish, or even Coring Tomatoes or other Vegetables, Pitting Avocadoes or using as a Robust Utility Knife you are covered You will feel like a Surgeon with this Blade in your Hand Set in Unforgettable Premium Packaging. PREMIUM JAPANESE STEEL BUILT TO LAST Imported Japanese AUS10 Super Steel with 67-layer High Carbon Stainless Steel, Tsunami Rose Damascus Pattern, Liquid Nitro Cooling giving an Incredible Rockwell Hardness HRC 61. What this means for you - You get Butcher Sharpness, Edge Retention PLUS Stain and Rust Resistance so you can Trim Prepare your Meat off the Bone with minimal Prep time like a Pro Chef giving you more time to enjoy the good Family meal. Chefs Choice. STUNNING TRIPLE RIVETED, ROUNDED HANDLE This is what Differentiates Zelite Knives from the Competition Our Handles Were Built with YOU in mind A Top Military Grade G10 Black Handle Triple Riveted to the Forged Full Tang for Extra Strength Durability, Tastefully Adorned with the Zelite Infinity Classic 3-Metal Mosaic Rivet. Ergonomically Designed -ROUNDED- Handles to ensure a Secure and Comfortable Grip RARE Tapered Bolster for Extreme Comfort, Perfect Balance. UNRIVALED PERFORMANCE, RUTHLESSLY SHARP Hand Finished using the Traditional 3-Step Honbazuke Method this 4.5 Boning Filet Knife has an Incredible 12 degree pro razor edge per Side, Mirror Polished Cutting Angle Ensuring Maximum Sharpness Safety. You get Effortless Slicing of Meat, Fish Sushi More bringing Excitement back to Cooking The Butchers 4.5-inch stiff de-boning Ikon Carving Steak Knife whether Butchering, Fishing, Hunting or Kitchen work this is the Best for You. 100 SATISFACTION or MONEY BACK GUARANTEE - TRY IT RISK FREE Lifetime Warranty against Manufacturing Defects only if purchased direct from 'Zelite Infinity' - check sold by Zelite-Infinity. Our Fish Filleting Knifes have been built with Perfection in Mind. Ideal Multipurpose Cutlery Gift Christmas, Weddings, Birthdays, Fathers Day, Mothers Day, for Home Cooks, Professional Chefs, Culinary Students and more. You can't lose. Limited Supply, Order Now before they are Sold Out.

Carbon Blade, Non-Stainless.

Carbon steel blade is double-sided, retains its edge and is easy to sharpen. Specialized triangular design with extreme tip angling is ideal for poultry. Stiffer blade is also useful as a utility knife. Wash by hand and dry thoroughly after each use to retain finish quality and beauty. Handcrafted by artisan knife-makers in Japan.

The Ultimate Boning Knife - No kitchen is complete without the proper tools, and a boning knife is an essential piece of cutlery Treat yourself or someone you love to one of the very best cooking knives available, and experience a true masterpiece of craftsmanship. De-Bone with Precision - Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but this knife also excels at filleting fish or red meat and performing many tasks that Western boning knives are used for. High Quality Standard - Passionate experienced craftsman team with over 40 years of knife making experience and skills are fully applied for each single pieces of our kitchen knife.. Unrivaled Quality - The V-Gold No.1 Japanese High Carbon Stainless Steel blade of this chef knife is meticulously hand sharpened and hand finished The smooth pakkawood handles will fit your hand comfortably In terms of quality control and cutting performance, this knife is a work of art. Superior Japanese Craftsmanship - Kagayaki Western style knives are produced by JCK Original in collaboration with Japans top craftsmen, ensuring beauty, durability, and value.

HIGHEST GRADE STEEL The blade is made out of high quality Swedish stain resistant steel that provides the user with the longest lasting edge retention within the Misono brand.. BALANCED DURABLE A distinguishing feature of the UX10 knife is the riveted nickel silver bolster, which enhances construction durability as well as balances the weight of the blade and handle.. ULTIMATE BONING KNIFE The honesuki is a poultry boning knife used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.. EXCEPTIONAL SHARPNESS 7030 Asymmetrical bevel. By concentrating the sharpening on the face of the blade at a steeper angle than on the back, a thin cutting edge is created that approaches the sharpness of a traditional Japanese single edged design.. QUALITY ASSURANCE The brands famously thin and sharp knives are hand finished and inspected to ensure the highest quality product..