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Kagemitsu Senshi VG-10 Tsuchime damascus Honesuki 145 mm (Boning knife)
Kagemitsu Senshi VG-10 Honesuki (boning knife) western handle,
Double-sided sharpened and laminated (sanmai) stainless steel blade with core of Japanese VG-10 steel. The blade is extra sturdy and manually sharpened and has no thickenings, making sharpening on Japanese water stones very easy. A Honesuki is used as a boning knife. Originally designed for poultry and small animals such as rabbits, it excels at much larger butchering and fish filleting jobs. It has a relatively thick heel for scraping meat from bones and a thinner tip for precise cuts. You don't want to force this blade through bone, but it's perfect for cutting through cartilage and tendons.
These knives are handmade in Echizen Japan. The VG-10 core steel is forged between two layers of softer steel, this outer layer is patterned steel, which shows a very beautiful damask pattern. This Suminagashi technique is unique for Japanese knives and is a demonstration of the special forging techniques from Japan. The outer layer ensures that the core steel is well protected against possible damage and oxidation. The outer layer is also provided with a beautiful hammered (Tsuchime) pattern, which means that products stick less quickly to the blade.
- Blade length: 145 mm
- Total length: 265mm
- Weight: 160 grams
- Blade height: 38 mm
- Blade thickness: 2.0 mm
- Steel type: core steel: Japanese VG-10 stainless steel with 2 layers of damascus steel (Suminagashi forged) with hammer blow pattern (Tsuchime)
- Hardness: 61 (Rockwell C)
- Handle: black-brown pakka wood handle with seamless riveted stainless steel bolster.
Like all Japanese knives, the Kagemitsu knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
