Style : Honesuki (Boning Knife)
Length : 165mm (6.5")
Weight : 7.3 oz (205g)
Blade Steel Type : Swedish Carbon Steel
Handle Type : Composite Wood
HRC : 60
Bevel Angle Ratio : 70/30
Cover : Not included
Misono Swedish Carbon steel series is made with Swedish carbon steel, with a high level of purity and each knife is hand-ground and finished. Being pure carbon steel, these knives will react to moisture and acidity present in foods and may cause some discoloration; this is harmless and natural. We recommend that a rust remover is purchased in conjunction with these knives to remove patina and possible rust that may form. Letting a patina (black iron oxide) form on the outside of the blade will reduce further reactivity with foods and make the blade's surface more stable.
These knives are very easy to sharpen and maintain; they may be maintained with a honing rod although we always recommend stones as the preferable method of maintenance. The steel is very easy to deburr and achieves a keen edge with ease.
The Honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its pointed tip lets it nimbly slip into joints and its heavily asymmetrical grind lets it ride along the cartilage and bone to get as much meat off the animal as possible. This is considered a western-style knife in Japan and will typically not be seen in true single-bevel variants, though they do exist. Both sides of this knife should be sharpened, however the non-dominant side of the knife will be sharpened nearly flat.