Sold Out $280.00
Style : Garasuki (Boning Knife)
Length : 185mm (7.3")
Weight : 12.4 oz (350g)
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.
Garasuki is a larger variant of the Honesuki. Gara referring to chicken bones, tendons and off-cuts and suki meaning to cut. These knives typically are of greater size and weight compared to Honesuki and have more metal behind the edge, giving them the heft necessary to break through bones as needed while maintaining the sharp tip and handed-biased bevel that allows the knife to slip into joints and ride along bones. Garasuki would be the knife of choice for professionals under heavy work-load breaking down poultry. Many chefs also find the knife's shape useful for trimming tendons and silverskin from other land proteins as well as for butchery of smaller fish such as Kisu, Kohada, Masu, Akamutsu and others.