Amane Honesuki
Product Features
Deboning poultry and fish
This knife is designed for cutting meat away from bones in poultry, beef, and fish.
There are two types of Honesuki: one with a triangular blade and another called "Sakagata-Honesuki", which has a blade width that matches the handle and a tapered point.
Its main feature is its sharp tip, which allows the blade to easily penetrate between bones and handle fine areas with precision.
There is also a variant known as "Garasuki", which has a similar shape to the Honesuki but with a larger and thicker blade. Thanks to its size and thickness, the Garasuki is capable of cutting through joints and cartilage in whole poultry.
Made of VG10 steel
VG10, a steel material made with high precision hardening technology, is characterized by its high hardness and long-lasting sharpness.
7 Key Features
Professional-grade stainless steel
VG10 steel used for the blade is extremely hard and has properties similar to those of carbon steel.
In order to take advantage of this superior steel, amane tempered the steel without reducing its hardness and carefully removed distortions from the all-steel blade, which is prone to cracking.
The knife is then subjected to a further process of thickness removal using a whetstone, and is filled with the essence of handcraftsmanship.
Hamaguri (convex) edge with a smooth cut
Smoothly curved from the spine toward the edge, the thin blade provides a smooth cut due to less interruption.
The blade is designed to keep the edge durability and to have a better food release.
One-piece steel for easy sharpening and blade adjustment to suit the user's hand.
The blade tip is angled with a 7:3 ratio of front to back, making it easier for right-handed users to use (a model for left-handed users available).
Knives made of a single piece of steel allow for easy blade adjustment to suit the user's preference.
For example, it is possible to sharpen the blade to a shape similar to a single-edged blade, resulting in a sharper blade.
Also, amane, which is thoroughly strained in the manufacturing process, is characterized by a stable sharpening feel even after years of use.
Carefully crafted handle for easy gripping
In pursuit of a comfortable grip, the handles are carefully polished over and over again to eliminate gaps between the metal and plywood parts, resulting in a glossy, rounded finish that is extremely comfortable in the hand.
It can be used for long periods of time without stress on the gripped hand, and is recommended for people with small hands.
The handle is a subtle detail that is noticed only when you hold it, but it is a handle that is filled with care for the user.
Hygienic and durable stainless steel bolster
Adding a bolster between the blade and handle prevents water from seeping into the handle, making it more hygienic and resistant to damage. This enhances the knife’s overall durability.
Additionally, the bolster is made of rust-resistant stainless steel, which helps prevent stains and dirt buildup, ensuring long-lasting cleanliness and durability.
Logo mark of KAMA-ASA
The KAMA-ASA logo, placed on the back of the blade, is proof of our commitment to originality. It represents the unique craftsmanship and dedication which are only available at KAMA-ASA.
Fujitake of Kitchen Knives in Seki-shi, Gifu Prefecture, Japan
The product was developed in cooperation with "Fujitake of Kitchen Knives," a manufacturer located in Seki-shi, Gifu Prefecture, which boasts the largest production volume of knives in Japan.
They are one of the few companies in Seki-shi that perform most of the knife manufacturing process (grinding, strain removal, finishing, handle attachment, etc.) in-house.
The quality of their products is highly trusted not only by the general public but also by professional chefs, both domestically and internationally.
Ratings
Product Details
Specifications
- Dimensions
- Total Length 000mm ／ Blade length 000mm
- Weight
- g
*The weight of knives can slightly vary. - Knife bevel
- Double bevel
- Dominant hand
- For right handed
- Manufacturing process
- Pressed
- Blade structure
- Single layer
- Blacksmith
- ー
- Sharpener
- ー
- Materials
- Blade material =VG10 stainless steel
Handle material=Composite wood
Precaution
- NOT dishwasher safe.
- To prevent rust, thoroughly wipe the knife after washing.
- Please read the instruction before usage.
Engraving
A precious knife just for you.
KAMA-ASA will inscribe your knives with your name.
- *There are restrictions on the font and number of letters depending on the type of knife.
- Japanese and katakana notation within 10 characters
- Alphabetical (written) notation within 20 characters
FAQ
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Most of the chipping can be repaired by re-sharpening the blade. We offer a fee-based knife sharpening service. If you have any questions, please feel free to ask us using the inquiry form. Blades can chip by cutting hard ingredients such as bones, seeds or frozen food, dropping and mishandling, or stabbing into hard cutting boards.
All knives we handle can be repaired with the exception of knives that are severely damaged. Repairing chipping and removing rust will restore sharpness and allow you to use your knives for a longer period of time. We also offer a fee-based knife sharpening service.
Please note we may not be able to repair knives with unknown blade materials, such as knives purchased at other stores.
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