Honesuki

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Japanese kitchen knife Goko Hamono Shirogam
Coltello da cucina giapponese 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 magazzino

Coltello da cucina giapponese Ittetsu Honesuki Shirogami IW11837 15cm
Coltello da cucina giapponese 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 €

In magazzino

Coltello da cucina giapponese Ittetsu Honesuki IS-47 15cm
Coltello da cucina giapponese 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 €

In magazzino

Bunka Japanese kitchen knife Misuzu Hamono M01 16cm
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Bunka Coltello da cucina giapponese Misuzu Hamono 16cm M01
Bunka knife crafted by Misuzu Hamono. 16 cm blade is made of SK-5 steel with stainless steel clad. Please, pay atttention that blade is not corrosion resistant. This Misuzu Hamono knife weights about 90 g. Traditional Japanese d-shape magnolia wood handle. Bunka is a multi-proposal kitchen knife with a double-beveled blade. Since 2006, the main master of Misuzu Hamono has been Yamato Miyawaki. Misuzu Hamono Japanese kitchen knives are handmade in Japan.
67,73 €

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Japanese kitchen knife Goko Hamono Shirogami S/S Clad Honesuki GHO-0101 15cm
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Coltello da cucina giapponese Goko Hamono Shirogami S/S Clad Honesuki 15cm GHO-0101
Honesuki knife, handmade by Goko Hamono workshop. Honesuki is similar to a boning knife, it is intended for processing meat. The blade is 150 mm long and is made of Shirogami 1 steel with stainless steel cladding. Traditional Japanese wa handle is made of rosewood. 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 Ittetsu Tadafusa OEM Honesuki Aogami 2 ISN-08 15cm
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Coltello da cucina giapponese 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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Japanese kitchen knife Ittetsu Tadafusa OEM Honesuki Aogami 2 ISW-06 15cm
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Coltello da cucina giapponese 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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Coltello da cucina giapponese Hideo Kitaoka Honesuki Ao2 15cm
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Coltello da cucina giapponese 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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Coltello da cucina giapponese Ittetsu Honesuki Black Pakka wood IWY-9009 15cm
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Coltello da cucina giapponese 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 è un coltello da disosso giapponese progettato specificamente per tagliare il pollame. Tradotto in italiano, honesuki significa letteralmente "coltello per ossa". Questi coltelli hanno spesso una lama monolaterale. Il design "tanto invertito" aumenta la resistenza della punta. Una lama triangolare così dura permette di tagliare facilmente il tessuto connettivo senza danneggiare la carne. E anche di effettuare tagli precisi in punti difficili da raggiungere, come articolazioni e tendini.

Honesuki non ha la flessibilità dei coltelli da disosso europei, tuttavia, con una certa abilità diventa ancora più pratico per tagliare pollo, anatra e altro pollame. Inoltre, Honesuki è abbastanza stretto da poterlo ruotare rapidamente durante il taglio intorno e lungo l'osso.

Sebbene questi coltelli siano molto resistenti, sono progettati specificamente per tagliare le articolazioni del pollame, non per tagliare carne con ossa di grandi dimensioni: per questo è necessaria una mannaia da macellaio. Sebbene originariamente concepito solo per tagliare pollo e anatra, questo coltello può essere utilizzato anche per sfilettare il pesce e separare la carne rossa dai tendini. Nel nostro assortimento troverete coltelli honesuki dei migliori produttori e fabbri giapponesi.

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