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Fujimoto Nashiji Honesuki 150 mm

$175
Blade Length  150 mm
Total Length  285 mm
Steel  Aogomi (Blue) #2
Handle  Burnt Chestnut 
Ferrule Plastic 
Rockwell 61-63
Height Spine to heel  38 mm
Width at Spine  2.2 mm
Weight   

Forged by a group of blacksmiths working out of Sanjo City, Japan. Fujimoto Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. Made from burnt chestnut with a plastic ferrule we at the shop have no problem with the handle, it's what you give up to get such great value for you money however. This knife is slightly blade heavy.

The honesuki is the Japanese equivalent to the European style boning knife. It was designed specifically for breaking down chickens but is adept and all butchery tasks including other poultry, small game, deboning large pieces of meat and trimming unwanted fat and silver skin from larger pieces of meat. A great addition to any professionals kit and to the home cook interested in learning some butchery skills.

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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