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It is specifically designed for deboning poultry, but many people have found the knife to be capable of filleting fish and performing many other tasks as well. The Honesuki has a particular, triangular profile which requires a very specific technique. It should not be used to split poultry or to cut their bones. For these tasks, I recommend the deba.
The Honesuki's ''tanto'' reverse tip design increases tip strength while allowing it to easily pierce skin and make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of cutting connective tissue and fat.
Japanese knives are distinguished from others thanks to the quality of the steel used and the know-how of the forge characteristic of the land of the rising sun. Indeed, with more than 800 years of blacksmithing history and transmission of knowledge from generation to generation, the Japanese have developed unparalleled expertise recognized worldwide. Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. Result: a clean cut to alter the texture and flavor of the food as little as possible. A Japanese knife is an indispensable tool for professionals and all people who like to cook in the best possible way.
Unlike factory-made knives, handmade Japanese knives take longer to design. They must go through a series of rigorous steps and strict quality control respecting the forging standards of Japanese cutlery. We encourage the purchase of quality kitchen knives that will do the vast majority of the work in the kitchen to replace the set of knives purchased at a discount. We suggest you watch out for low-priced imitations and always check where the knives come from.
Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.
Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.
For a first purchase, we recommend the most versatile knife possible, either the Gyuto or the Santoku. The Gyuto is the Japanese chef's knife, it is generally found between 210mm and 240mm of blade. Its versatile profile will allow you to perform 95% of the tasks in the kitchen; both the cut of vegetables and the slice of fish or meat. If you are less comfortable with longer blades, the Santoku with its 165mm to 180mm blade will be your best option. A little more focused on cutting vegetables, the Santoku can also slice small pieces of fish and meat without any problem.
We recommend washing the knife well after each use and drying it well by wiping it completely dry. A safe way to store it after use: provide yourself with a magnet holder covered in wood or leather, provide yourself with a wooden Saya for the protection of the blade, have a quality knife case or simply, put it back in its box. Avoid twisting movements with the blade and scraping on the cutting board to move food as this may damage the edge of the blade. Do not cut bones or frozen food, we like to use the following image; if you can break a tooth while biting into food, you can also break the blade of the knife. If your blade is made from stainless steel, it will require extra care and will need to be dried regularly during use to prevent rusting.
It should be noted that there is a difference between sharpening and sharpening a knife. Sharpening aims to refocus the edge of the edge, while honing is used to recreate an edge by removing steel using a whetstone. For sharpening, you can use a ceramic sharpener or a leather strip before or after each use of the knife. We strongly recommend the leather band instead of the ceramic rifle since the latter will tend to damage the knives in the long term. Do not wait until the knife is dull before sharpening it, it would have very little effect. If the blade is dull and no longer cuts, you will need to remove steel to thin it out and recreate the edge by sharpening the knife with a water stone. Sharpening a knife is done daily and only takes a few seconds, while sharpening can take from 30 minutes to 1 hour. We recommend sharpening on a water stone twice a year.
If you do not sharpen yourself, we recommend that you drop off your knives in store to let us take care of them. You can also send us your knives by post via our postal option. We specialize in water stone sharpening, the traditional Japanese technique. We don't limit ourselves to Japanese blades, we sharpen all kitchen knives without discrimination. The deadlines for sharpening or repairing your knives vary according to the traffic and the scope of the task.