Couteaux Honesuki

Filtrer
Prix
€ €
Fabricants
Blade Length, mm
Country
Steel
Handle
Hardness
Filtrer
Japanese kitchen knife Goko Hamono Shirogami S/S Clad Honesuki GHO-0101 15cm
Couteau Japonais Goko Hamono Shirogami S/S Clad Honesuki 15cm GHO-0101
Honesuki 15 cm made by Gokoo Hamono. Honesukis are boning knives specifically designed for parting out poultry. Rosenwood handle. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
192,74 €

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Japanese kitchen knife Goko Hamono Shirogam
Couteau Japonais Goko Hamono Shirogami S/S Clad Honesuki 15cm GHO-010
Honesuki 15 cm made by Gokoo Hamono. Honesukis are boning knives specifically designed for parting out poultry. Walnut handle. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
192,74 €

In stock

Japanese kitchen knife Ittetsu Tadafusa OEM Honesuki Aogami 2 ISN-08 15cm
Couteau Japonais Ittetsu Honesuki Aogami 2 15cm ISN-08
Ittetsu Honesuki knife with 15 cm blade. Honesuki is specifically designed for de-boning and breaking down poultry, but is also capable of filleting fish or meat and carrying out many tasks. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
152,42 €

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Couteau Japonais Ittetsu Honesuki Shirogami IW11837 15cm
Couteau Japonais Ittetsu Honesuki Shirogami 15cm IW11837
Honesuki knife Ittetsu with 150 mm blade. This honesuki is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Honesuki is specifically designed for de-boning and breaking down poultry, but many people have found the knife is also capable of filleting fish and red meat, or carrying out many of the tasks. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
112,10 €

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Couteau Japonais Ittetsu Honesuki IS-47 15cm
Couteau Japonais Ittetsu Honesuki 15cm IS-47
Ittetsu Honesuki knife with 15 cm blade. Honesuki is specifically designed for de-boning and breaking down poultry, but is also capable of filleting fish or meat and carrying out many tasks. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
141,13 €

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Japanese kitchen knife Ittetsu Tadafusa OEM Honesuki Aogami 2 ISW-06 15cm
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Couteau Japonais Ittetsu Honesuki Aogami 2 15cm ISW-06
Ittetsu Honesuki knife with 15 cm blade. Honesuki is specifically designed for de-boning and breaking down poultry, but is also capable of filleting fish or meat and carrying out many tasks. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is made of walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
120,16 €

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Couteau Japonais Hideo Kitaoka Honesuki Ao2 15cm
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Couteau Japonais Hideo Kitaoka Honesuki 15cm Ao2
Handmade honesuki knife by Mr. Hideo Kitaoka. Aogami steel with iron clad. Handle made of rosenwood. The Honesuki is a Japanese style boning knife. Originally designed for poultry. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
193,55 €

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Couteau Japonais Ittetsu Honesuki Black Pakka wood IWY-9009 15cm
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Couteau Japonais Ittetsu Honesuki Black Pakka wood 15cm IWY-9009
Honesuki knife from Ittetsu with 15 cm blade. The blade is made of stainless Sandvik 19C27 steel. Handle is black pakka wood. Honesuki is specifically designed for de-boning and breaking down poultry, but many people have found the knife is also capable of filleting fish and red meat, or carrying out many of the tasks. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. 
95,97 €

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Honesuki est un couteau à désosser spécialement conçu pour la découpe de la volaille. En anglais, "honesuki" signifie littéralement "couteau à os". Ces couteaux ont souvent une lame à simple tranchant. La conception en pointe inversée renforce la pointe tout en permettant de couper facilement les tissus conjonctifs et de réaliser des coupes précises dans les zones difficiles d'accès, telles que les articulations et les veines. Le Honesuki n'a pas la flexibilité des couteaux à désosser européens, mais il est nettement plus efficace et conserve mieux son tranchant. De plus, le Honesuki est suffisamment étroit pour pouvoir le faire pivoter rapidement lors de la découpe autour et le long de l'os. Bien que ces couteaux soient très résistants, ils sont spécialement conçus pour la découpe des articulations de la volaille, et non pour la découpe des os. De nombreuses personnes notent également que, parmi d'autres utilisations, ce couteau peut être utilisé pour couper des filets de poisson et de la viande rouge, voire comme couteau universel.

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