Sakai Takayuki Hon Kasumi White #3 Honekiri/Hamokiri 270mm (10.6") Japanese Chef Knife - Premium Kitchen Knife for Sushi, Meat Cutting & Professional Cooking

Product Description

Hone-Kiri/Hamo-Kiri Knife

Hamogiri is specifically used for filleting Hamo, "Japanese Daggertooth pike conger". This knife is also called Hone-kiri and literally translates to Bone Cutting.
The knife is wide and long enough to cut the small bones by the weight of the knife under a technique called "Honekiri" that leaves the skin connected. The knife crushes the fish's long hard bones by making 1mm cuts in the flesh without cutting the skin underneath. If this procedure is not done carefully and well, the meat becomes minced, and the quality of the fish and flavor is ruined.

Specifications

• Style: Hone-Kiri/Hamo-Kiri
• Length: 270mm (10.6")
• Weight: 13.7 oz (388g)
• Blade Steel Type: White #3
• Handle material: Ho Wood and Buffalo Horn Ferrule
• HRC: 61
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: Not included

Blade & Handle

These Hon-Kasumi knives represent the best single-bevel craftsmanship available from Sakai city. Even among knives made with White 3 steel, the "Hon-Kasumi" knife stands out for being crafted with exceptional artisanal skill, from forging to edge finishing.

Additional Info.

Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.