Honesuki HAP40 - Tsuchime finished & handle gray

Something very special: Japanese Honesuki Boning Knife with Tsuchime Blade

The Honesuki kitchen knife is not very common in European kitchens, but in Japan it is a very traditional cooking knife. The special blade shape, which is similar to the bunka, has a tip that makes it easy to separate the meat from the bone when boning. This knife can also be used to chop small bones of poultry, for example, which is very useful when boning. However, no beef bones or the like should be chopped, as the blade is not suitable for this and could be damaged. This knife handles wonderfully and is very agile, which is a real joy to use when cutting. Since the blade has a radius, it is also suitable for cradle cutting and can be used for onions, garlic, carrots or the like. HAP40 is an exceptional steel that has not been used for chef's knives for too long. It belongs to the group of powder metallurgical steels, which, by melting pure metal powder under pressure, obtain a more uniform steel structure than cast steels. Particularly noteworthy is the extreme hardness of the HAP40 steel used for this blade. Through a special heat treatment with salt baths, the steel achieves a hardness of HRC 65-67.

Currently, HAP40 is only processed by a few Japanese forges in the traditional way, so the supply of HAP40 blades is still very limited. We are therefore proud to offer our own HAP40 series. We have the Silverback HAP40 knives forged for us by specialists in and around Seki, Japan, according to our specifications and are pleased to be able to offer this series at attractive prices. Each knife in this series is engraved with the Silverback "銀 背" (Japanese for silverback) and is therefore unique and only available from us.

The HAP40 core of this Silverback Knives Honesuki is surrounded by a sheath steel made of 404 stainless steel. This sheath steel has been machined so that the surface in the upper blade area has a hammered surface. This surface structure is called Tsuchime and serves on the one hand the optics, at the same time, however, food sticks less during cutting, because small air pockets between blade and cut material arise during cutting. The sheath steel is forged around the core steel using the San Mai method. This chef's knife is lightweight and perfectly balanced. The blade, which is very fine compared to other traditional Japanese knives, is often referred to as a laser blade. After hardening, the blade is ground on both sides and set into the Complite handle. This is made of high quality reinforced wood, resulting in excellent robustness and durability. The Honesuki is suitable for any cook, as it can be used for many cutting tasks in the kitchen.

• Length blade: 150mm
• Height blade: 38mm
• Length handle: 140mm
• Length blade: 298mm
• Weight: 124g
• Handle: Complite gray
• Hardness grade core steel: HRC 66-67
• Sheath steel: Stainless steel 404 with polished surface
• Blade construction: 3-ply according to the San Mai method
• Double sided grinding of the cutting edge

PRODUCT AN CARE INSTRUCTIONS

• This knife is not suitable for hard cuts such as bones and frozen food.
• These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
• If not properly cared for, these blades tend to rust.Regular treatment with oil is also recommended.
• As the knives are handmade, each individual knife is unique.
• This also means that the knives may differ slightly in appearance.