Goko Hamono Nashiji Honesuki 150 mm
|Blade Length||150 mm|
|Total Length||297 mm|
|Steel||Shirogami (White) #1 Stainless Clad|
|Ferrule||Black Pakka Wood|
|Height Spine to heel||41 mm|
|Width at Spine||2.5 mm|
Goko Hamono is one of the last remaining shops making their knives by hand in the Chiba region which is just outside of Tokyo. These knives are forged from Shirogami #1 steel and have stainless cladding giving you the benefit of the Carbon steel and the cutting edge and the ease of maintenance of stainless steel protecting it. They have a faint but very beautiful Nashiji finish on them and the dark handles contrast with the light coloured blades really nicely. Fit and Finish on these knives is great, Ferrule and Handle come together very nicely with no bumps or spaces and the blade and handle are fit together very nicely as well.
Honesuki are a style of Japanese Boning knife. They are ideal for smaller animals like chickens and rabbits and other small game as their aggressively pointed tip makes getting in-between bones and joints easy. They are usually thicker behind the edge than a petty knife of a similar size, this adds to the comfort and durability of the blade. Care should be taken not to attempt to cut through bone with this knife, although it's meant for butchery it's meant to go through joints and weak points in the animal not through bone.
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.