Product detailed description
Japanese butcher knife Sabaki Honesuki - Kanto style
The Honesuki butcher knife is made from BOHLER-UDDEHOLM Swedish stainless steel with an impressive design and the highest quality. Honesuki (boning knife), also known as "Sabaki"- double bevel, is used to separate the meat from the bones. The Kaku type (also known as the Eastern type) has a triangular blade. The Maru type (also known as the Western type) has a blade and handle that are identical. Honesuki Kaku is a knife primarily designed for cutting and boning poultry. These are tough and robust knives with a very sharp and pointed tip.
The knife is very effective for manoeuvring around bones, trimming and making precise cuts in tight places. Although the knives are stronger and more stable, they are not designed to cut bones, but are used to open poultry by cutting through cartilage and joints. Many professional butchers and chefs prefer a knife like this because of its versatility. It's also a very nimble knife. Its simple aerodynamic design makes it nice and light - but beware! It is very easy to cut yourself with this savage if you get your hand cut!
The blade is made of high quality Swedish BOHLER-UDDEHOLM stainless steel. This stainless steel has excellent corrosion resistance and toughness, the hardness is about HRC 58. The basic and simple POM handle has excellent grip and high wear resistance. The full tang construction (the blade runs through the entire knife and the handle is riveted with 3 rivets) ensures overall structural strength.
We recommend purchasing a sheath or blade protector for the knife.
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Sabaki Honesuki knife parameters:
| Total length: |
265 mm |
| Blade length: |
150mm |
| Handle length: |
115mm |
| Weight: |
170g |
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Do you need advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Notice
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning a kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully checked. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
