Hatsukokoro Shirasagi White #2 150mm Migaki Honesuki
These stunning knives from Hatsukokoro offer something quite different. Single Bevel knives are quite traditional in Japan but not common internationally. They offer a thick and sturdy spine and that extra weight and strength gives them a super performance and versatility too.
This range is made for Hatsukokoro by a selected master Craftsman. This time by Tamura Toora of Myojin Hamono, and boy has he done a good job.
It's made using Shirogami, or White Steel #2. This is a carbon steel with HRC of 62/63 which makes it a very sharp knife with amazing edge retention, so you will need to sharpen it less often.
Boning Knives (or Honesuki) are vital to a professional chef for, well, boning. With a thicker blade, straighter edge coning to a point and a single sided bevel, these knives allow very precise work around objects such as bones.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: