JAPANESE KNIVES AND KNIFE SHARPENING
Hisashige knives are manufactured in Seki City, Gifu Prefecture. Well made knives with a western style
Honesuke is a boning knife, they have thick spines to give strength to the pointed tip, they are perfect for taking meat off the bone and excel at poultry butchery. This knife has a pakkawood handle and steel ferrule.
It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.