Masahiro Honesuki 150mm Rosewood

Product description

This Honesuki boning knife with a blade length of 150 mm comes from the Japanese brand Masahiro , which has long been known for producing professional knives for meat processing plants, butcher shops and kitchens focused on working with meat. The knife is designed primarily for separating meat from bones, slicing and precise work around joints, especially in poultry.

The blade is made of Japanese carbon steel with a carbon content of approximately 0.95% , which provides very high sharpness, a clean cut and extremely easy sharpening. Due to its hardness and precision, this model is commonly used in the processing industry and professional meat operations, where the emphasis is on performance and reliability.

The rosewood handle has a wider profile that provides a secure grip and good control while working. The natural material is pleasant to the hand and gradually gains character with use. Each piece is original and the shade of the wood may vary slightly.

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Knife category

This knife belongs to the category of standard Japanese knives , which are intended for regular and long-term use in professional and home kitchens. It is not a limited edition or a one-off piece.

Knife type: Honesuki (boning knife)
Country of origin: Made in Japan

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Knife specifications

Total length: approx. 275 mm
Blade length: approx. 150 mm
Blade thickness: approx. 3.2 mm
Weight: approx. 140 g
Focus: single-sided
Model: Masahiro Rose 13406

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Materials used

Blade: Japanese carbon steel (C approx. 0.95%)

Handle: rosewood

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Blade features

Thin and strong blade suitable for working with bones.
High sharpness and easy blade renewal.
The one-sided grinding supports precise cutting during boning.

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Recommendations for new knives

Even though the knife is factory sharp, we recommend that you gently sharpen it on a water stone before using it for the first time to achieve maximum performance.
We offer knife sharpening - or we will be happy to recommend suitable sharpening stones according to your style of use.

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Knife maintenance recommendations

After each use, rinse the knife immediately, dry thoroughly and store in a dry place.
For longer storage, we recommend lightly treating the blade with protective oil.

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Warning – carbon steel knives

Carbon steel is not stainless and can rust or develop a patina if not cared for properly.
Patina is a natural phenomenon and does not negatively affect the functionality or sharpness of the knife.

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Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting frozen foods or extremely hard ingredients.
This knife comes without a box .