Honesuki

899,95 kr
The super sharp blade of the Japanese boning knife is triangular and ensures flawless and effortlessly precise and clean cuts. Honesuki boning knife, a chef’s trusted companion are created
from the best quality damaskus steel and have a thin pointed tip in addition to a highly tempered blade ensuring durability. Extremely easy to use
Specs

Design: KIRK+MAARBJERG
Blade: Damascus steel 59-60 HRC*
Length: 13 cm
Handle: Pakka-wood
Material: Japanese VG10 Steel. VG10 steel is often referred to as Japanese "gold" steel and is a highly alloyed steel which, due to its material content is incredibly durable. VG10 is developed and produced by Takefu Special Steel Co. in Echizen, Japan. By global standards, Takefu Special Steel Co. is a small, family-run steel producer recognized worldwide for their exceptional quality. VG10 is used in 60-70% of all Japanese-produced kitchen knives!
The name VG10 may only be used when produced by Takefu Special Steel Co. in Japan.
FSC®:
SCS-COC-005763-BG FSC 100%
ArtikelNo: 4075

Info

The design of this knife is taken from classic Japanese Honesuki knives, developed for deboning, slicing and cutting strips. The Honesuki's sharp and balanced design makes it easy and effortless to cut the right thickness of vegetables, debone poultry, fish or meat.

Damascus steel
Endeavour [en-de-var] means “to strive”. The professional chef’s knives in the Endeavour range are made of Damascus steel. The middle of the blade’s cutting edge, made of Japanese VG10 steel, is enveloped by 33 layers of beautifully forged steel on each side. This method of manufacturing gives the Endeavour knives their characteristic appearance and makes them extremely sharp and durable. The Damascus forging technique was widespread during the Samurai days of glory when the sword makers from Seki achieved a legendary reputation for their Damascus swords. Technically, the Japanese masters leaned on a forging tradition that is alleged to come from Damascus. Hence, the name Damascus steel.

* The hardness of steel is measured in the Rockwell-scale. It is measured by pressing a standardized diamond cone into the steel, to a certain depth. The acquired force used is used to calculate the value on the Rockwell-scale. The harder the steel — the higher the score on the scale.
Most knives register a hardness of 51-53 HRC.

×