Masamoto Hc-5614 Honesuki / Boning Knife – 145Mm (5.7″) Dual-Purpose Blade

Description

Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.

Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.

Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.

Specification

Knife Model: Masamoto HC Series Boning Knife | Honesuki

Blade Material:  Virgin Carbon Steel

Rockwell Hardness (HRc): 61 to 62

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

Boing 145mm (5.9″) Cutting edge length: 150mm Total Length: 270mm Blade Thickness: 3mm Blade Width: 40mm Handle Length: 115mm Total Weight: 181g

About Left Handed Version

Sorry. This knife is not available for left handed version.

Instructions & Maintenance

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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