Pro-M Boning Knife - Honesuki - (145mm / 5-3/4 in)
Product Description for Pro-M Boning Knife - Honesuki - (145mm / 5-3/4 in)
Maker: Kanetsugu (click to see more by this maker)
Item num: 95822
Blade length: 6.00 in.
Cutting edge length: 5.75 in.
Total length: 10.75 in.
Blade height (at heel): 1.50 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 5.40 oz.
Shipment weight: 9.2 oz.
Blade: Molybdenum alloy stainless steel, Hrc 57
Handle: Black pakkawood set with triple rivets
Description: Pro-M is a perfect knife for either the home or professional chef. It provides a superior, keen edge that just won't quit.
Honesuki are Japanese boning knives. This knife is great for boning poultry, fish, and red meats but also amazing as a general purpose slicing knife! The blade is ground with a primary bevel on the right side and entirely flat on the left. This makes it easy to cut along a bone without biting into the surface. Many chefs have told us that when they moved from a European style boning knife to a honesuki, the resulting meat was not only cut cleaner, but the process was nearly double as fast. The gently curved edge is combined with plenty of finger clearance over a cutting board, making this a perfect knife for thin slicing. The blade grind makes this knife ideal for right-handed users.
Pro-M is made by Seki-Kanetsugu Hamono, founded by the legendary Seki swordsmith (Kanetsugu) from the Teiwa period (1345-1349). The ancient techniques of forging samurai swords have been passed down from generation to generation for over 660 years.
The Pro-M blade is a high carbon, high molybdenum, high vanadium stainless steel. It is heat treated to Hrc 57 and sub-zero quenched for longer edge holding and resistance to chipping and brittleness. The blade is differentially ground to help food release from the side of the knife while slicing.
The black pakkawood handle is nicely rounded for a secure, comfortable grip. It is slightly larger than many Japanese knives. The handle is triple riveted to the tang. Following in the best tradition of knife making, a forge welded steel ferrule ensures that food particles cannot become lodged between the tang and the handle. The handle was developed by Mitsuyasu Kawamura (president of Kanetsugu Hamono). His research and study resulted in these light, nimble and perfectly balanced knives.
Availability: In stock. Usually ships in 1-2 business days