• Style : Honesuki
• Length : 150mm (5.9")
• Blade Steel Type : High Carbon Rust-Resistant Steel
• Handle material : P-Micarta
• HRC : 61
• Bevel Angle Ratio :90/10
• A saya cover doesn't come with the knife
Nenohi blades offer the durability and sharpness of a traditional Japanese carbon-steel knife, but are rust resistant and easier to maintain. Nenox knives have a hamaguriba (clam shaped blade) from the edge all the way to the spine. Since it has no flat surface, there is minimal friction against the food you're cutting, resulting in less cell damage and a smoother cut. To achieve this shape, they sharpen and polish the edge, mid-section and spine of the blade separately, by hand. After much trial and error, they found that an HRC of 61 is the optimum hardness for Nenohi knives to possess the right balance of superior cutting edge, ductility and edge retention.
This knife is made honyaki style, with one piece of high carbon steel. It is sharpened right-handed asymmetrically and cannot be modified into a left-handed knife.
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.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.