Classic Honesuki Knife 6"

$175.00 NZD You will be charged in NZD.

• Features
• Description
• Specifications

• • Blade core is made from 3-layer MX-10 Molybdenum Vanadium Cobalt superior stainless steel clad by high quality stainless steel from both sides
  • 60 Rockwell hardness; special vacuum heat treatment and cryogenic ice-hardening process maximizes properties of the steel
  • G10 D-shape handle, with a mosaic accent complimented by red spacers and a metal end cap with engraved logo
  • Sand-blast finish blade and Katana sword wave line gives an impressive appearance
  • Black canvas G10 handle with a mosaic pin in the center
  • Traditional Japanese blade hand-honed to a 15° angle
  • Handcrafted with a limited lifetime warranty

• The Kyozen Honesuki Boning Knife follows traditional Japanese design principles for breaking down poultry with precision. It features a sturdy, single-bevel blade with a stiff, pointed tip, built to hold its shape under pressure. The blade has enough strength to work through chicken joints or small fish bones, while the pointed tip makes it easy to separate meat cleanly from around the bone. Its design suits cooks who want control and accuracy when working close to the bone.

  Every Kyozen blade is Sanmai-clad, pairing a hard, high-performance core steel between softer outer layers for sharpness and strong edge retention, set into a durable, moisture-resistant D-shaped G10 handle. Corrosion-resistant and built to last, each knife carries a limited lifetime warranty.

• • Blade Steel: MX-10
  • Blade Steel Layers: 3
  • Blade Edge: Non-Serrated
  • Blade Hardness (HRC): 60
  • Handle Material: G10
  • Edge Finishing: Honbazuke Edge
  • Manufacturing Method: Welded
  • Handmade with limited lifetime warranty