A special knife used to separate meat from bones, it is called a boning knife
overseas. Honesuki and Garasaki are different names for different lengths.
overseas. Honesuki and Garasaki are different names for different lengths.
Specification
Status:
Brand New/unused
REMARKS&NOTE:
Image information takes precedence over textual information listed on the product page.
Rust prevention:
The rust-proof liquid is painted.
Use applications:
A special knife used to separate meat from bones, it is called a boning knife overseas. Honesuki and Garasuki are different names for different lengths.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpening workshop:
Yamawaki Cutlery-Sakai Osaka
Knife Type:
Garasaki
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #2 Steel (edge) and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
Finish and design:
Kasumi finish
Edge lengh:
160mm
With handle weight:
180g
Handle Tyep:
Octagonal Magnolia
Joining Handle:
Joined
Saya (Sheath):
Equipped Magnolia White Saya
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
Since this knife is made from stainless,it will not rusty.
Remark:
Professional use (for top chef )
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Important Notice
*Colour and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.
