Without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens.
The Blue Steel blade is a carbon steel and bring superb sharpness and ease of sharpening. Very important qualities for a Boning (or Honesuki) knife.
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.
Knife Type: Boning Knife (Honesuki) Steel Type: Blue No.2 Stain-resistance: No Blade Type: Double edged blade (80/20 Right Handed) Blade Length: 150mm Blade Height:31mm Blade Thickness:3.0mm Handle Length:106mm Weight:175g
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: