|•||VG-10 steel core, Damascus clad with 32-layers of SUS410/SUS431 stainless steel; full tang, provides strength & balance|
|•||Hammered Tsuchime finish, helps release the food from the blade easily when slicing|
|•||Rockwell Hardness: 60-61; traditional Japanese blade angle is 16° on each side|
|•||Walnut stained PakkaWood handle accommodates right & left-handed users|
|•||Also known as a Boning Knife designed for maneuvering around bones and between joints|
|•||Handcrafted in Seki, Japan with a limited lifetime warranty; hand wash with gentle dish soap|
The Shun Premier 4.5-inch Honesuki Knife is also known as a Japanese style boning knife. The blade is designed for maneuvering around bones and between joints and gives complete control as you process your poultry and other proteins. The razor sharp blade makes removing poultry breasts from bone easy and it cuts joint cartilage almost like butter. Scoring and trimming is a breeze, the blade's spine can also be used for scraping.
Shun pronounced "shoon" in Japanese, means "at the peak of perfection". Each knife is handmade by skilled specialists and requires at least 100 handcrafted steps to complete one knife. Shun Premier knives feature a VG-10 super steel core encased with a Damascus clad 32-layers of SUS410/SUS431 stainless steel, 16-layers on each side. The Damascus steel supports and protects the core, which provides toughness, and is stain resistant. The hammered tsuchime design acts as a hollow-ground and releases the food easily from the blade when slicing. Each Shun knife provides a Japanese blade angle of 16°. You will enjoy the ease of cutting the thinnest slices without bruising or tearing the most delicate foods while prepping ensuring the ingredients to stay intact, retain flavor, and stay fresh. The blade is complimented by a D-shaped traditional Japanese handle, made out of walnut stained PakkaWood. Shun offers a full assortment, so you will always find the right knife for the task. Handcrafted in Seki, Japan with a limited lifetime warranty. Handwashing is recommended.