Naozumi Saku Honesuki 150 mm SK steel

Japanese boning knife Honesuki – SK steel (150 mm)

Product description

This Japanese Honesuki boning knife with a blade length of approximately 150 mm is designed for precise processing of meat and game. The more robust blade shape and single-sided grinding allow for effective separation of meat from bones, work with tendons and detailed butchering tasks.

The blade is made of Japanese SK carbon steel, which is known for its high sharpness, fine edge and very easy sharpening. Although this steel is more susceptible to corrosion, it has long been a popular material for work knives due to its excellent cutting performance and quick edge recovery.

The ergonomically shaped handle with a wider grip makes the knife easy to handle and allows for precise cutting with minimal effort. The design is designed as a reliable working tool suitable for butchers, hunters and chefs who regularly work with meat.

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Knife category

Knife category: standard Japanese work knife
Knife type: Honesuki boning knife
Country of origin: Made in Japan

This knife belongs to the category of standard Japanese knives , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.

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Knife specifications

Total length: approx. 263 mm
Blade length: approx. 150 mm
Blade width: approx. 38 mm (at the base)
Blade thickness: approx. 2.0 mm
Handle length: approx. 110 mm
Handle width: approx. 27 mm (max.)
Handle thickness: approx. 18 mm
Weight: approx. 147 g
Grinding: single-sided

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Materials used

Blade: Japanese SK carbon steel
Blade construction: full length core
Blade base: standard

Handle: black plywood

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Blade features

The blade is single-sided sharpened and optimized for working with meat.
SK carbon steel allows for a very sharp cutting edge and easy sharpening.
The more robust shape of the Honesuki supports precise and controlled work around bones.

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Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Carbon steel responds very well to even basic grinding and quickly gains optimal sharpness.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
Avoid prolonged contact with moisture, which can lead to corrosion.

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Warning – carbon steel knives

Carbon steel is not stainless and can rust if not cared for properly.
Always dry the knife thoroughly after use.

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Notice

Not suitable for dishwasher or dryer.
The knife is not intended for cutting bones or frozen foods.