Honesuki means “bone lover”. This knife is mainly used for boning chicken. Traditionally, the Honesuki has a single bevel, with a concave on the back of the blade. This helps to avoid joints when boning. The upper part of the cutting edge and the fine point are used to cut ligaments and remove skin, while the sturdier heel is used to pass between bones. The Honesuki can be used for boning all poultry and small cuts of red meat, and for skinning small fish.
The town of Sanjo in Niigata prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. As a result, the town's blacksmiths began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan, and continues to do so today.
SLD steel is Hitachi steel co.'s version of SKD-11, a wear-resistant and relatively easy-to-maintain steel. This makes it ideal for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a very long time, and can be sharpened to a razor-sharp edge. Basically, SLD is used in factories to cut other steels and, over time, has found its way into high-end Japanese cutlery.
Honesuki means “bone lover”. This knife is mainly used for boning chicken. Traditionally, the Honesuki has a single bevel, with a concave on the back of the blade. This helps to avoid joints when boning. The upper part of the cutting edge and the fine point are used to cut ligaments and remove skin, while the sturdier heel is used to pass between bones. The Honesuki can be used for boning all poultry and small cuts of red meat, and for skinning small fish.
The town of Sanjo in Niigata prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. As a result, the town's blacksmiths began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan, and continues to do so today.
SLD steel is Hitachi steel co.'s version of SKD-11, a wear-resistant and relatively easy-to-maintain steel. This makes it ideal for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a very long time, and can be sharpened to a razor-sharp edge. Basically, SLD is used in factories to cut other steels and, over time, has found its way into high-end Japanese cutlery.
