This is a traditional Japanese knife totally handmade. It is rigid with very little flexibility. Unlike a traditional knife, it has a much stronger blade. The composition of its steel is made of an alliance of iron and carbon, which gives it a certain resistance. It will be sharper and firmer if the carbon content is high. The Japanese blades have a rate between 0.45% and more than 1%.
Its blade is shaped like an isosceles triangle. It rarely exceeds 18 cm, to allow a certain dexterity in its handling. It is often offered in 4 mm thickness for use in torsion. It has an elevation on the heel. This triangular shape is produced with an unbelievable precision.
The handle of this knife is usually crowned with a buffalo horn ring. It is always made with very precious wood varieties like magnolia or ebony.
The Honesuki knife, with its sharp blade, allows you to cook with pleasure. It takes you to be faster and more efficient. It would be important to note, however, that you have to be careful and vigilant with it. It is a boning knife. Its asymmetrical edge gives it the ability to debone poultry. It is a knife that butchers often use.
It is used to separate the meat from the bones because of its asymmetrical edge. Under no circumstances should it be used to break bones. You will take the risk of breaking its blade. The blade helps to make clean cuts in meat or poultry. However, this knife can be found with two sharpened edges.