Sakai Takayuki Honesuki Inox 150mm (5.9")
Sakai Takayuki Honesuki Inox 150 mm is a Kansai-style Japanese knife designed for precise meat-to-bone work. Its robust triangular blade with a reverse tanto tip allows safe, accurate cuts around bones, while the thick heel and thinner tip make scraping, trimming, and joint work effortless. Fitted with an ergonomic pakkawood handle and stainless steel bolster, it delivers comfort, control, and durability for both professional chefs and home cooking enthusiasts.
BLADE SHAPE:
The Kansai-style Honesuki is a robust Japanese poultry knife with a triangular tip and a strong spine, allowing safe and precise work around bones. It is ideal for professional kitchens as well as home cooking enthusiasts working with meat and poultry.Ā
Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. The reverse tanto tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows for making quick turns, great for trimming away fat and connective tissue.
While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with stainless rivets. The stainless steel bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
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Sakai Takayuki Honesuki Inox 150mm (5.9")
Sakai Takayuki Honesuki Inox 150 mm is a Kansai-style Japanese knife designed for precise meat-to-bone work. Its robust triangular blade with a reverse tanto tip allows safe, accurate cuts around bones, while the thick heel and thinner tip make scraping, trimming, and joint work effortless. Fitted with an ergonomic pakkawood handle and stainless steel bolster, it delivers comfort, control, and durability for both professional chefs and home cooking enthusiasts.
BLADE SHAPE:
The Kansai-style Honesuki is a robust Japanese poultry knife with a triangular tip and a strong spine, allowing safe and precise work around bones. It is ideal for professional kitchens as well as home cooking enthusiasts working with meat and poultry.Ā
Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. The reverse tanto tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows for making quick turns, great for trimming away fat and connective tissue.
While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with stainless rivets. The stainless steel bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
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Description
Sakai Takayuki Honesuki Inox 150 mm is a Kansai-style Japanese knife designed for precise meat-to-bone work. Its robust triangular blade with a reverse tanto tip allows safe, accurate cuts around bones, while the thick heel and thinner tip make scraping, trimming, and joint work effortless. Fitted with an ergonomic pakkawood handle and stainless steel bolster, it delivers comfort, control, and durability for both professional chefs and home cooking enthusiasts.
BLADE SHAPE:
The Kansai-style Honesuki is a robust Japanese poultry knife with a triangular tip and a strong spine, allowing safe and precise work around bones. It is ideal for professional kitchens as well as home cooking enthusiasts working with meat and poultry.Ā
Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. The reverse tanto tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows for making quick turns, great for trimming away fat and connective tissue.
While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.
HANDLE:
The knifeĀ was fitted aĀ western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with stainless rivets. The stainless steel bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
