Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm Ebony Handle

Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm Ebony HandleThe Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm is a double bevel boning knife with an ebony octagonal handle, best fit for professional chefs and enthusiasts requiring precision poultry butchery. Made by Yoshikane Hamono in Sanjo, this blade features SKD semi stainless steel clad in stainless steel with a nashiji surface finish. The stiff, broad triangular profile measures 157mm at the edge and is designed for manoeuvring around bones,

This simple design and shape makes the task of removing scales very easy before you prepare your fresh fish

Aogami #2 carbon steel measures 61-63 HRC and contains tungsten and chromium additions that improve edge retention and toughness while remaining responsive to sharpening

The Myojin Riki Tosa Tanren SK Steel Deba 150mm is a single bevel Japanese fish knife best fit for first-time traditional deba users and professional chefs requiring a competent butchering tool

Teak is one of my favouriate timbers for handles and saya becuase it is quity oily (used in South East Asia for boat making) therefore offering a natural warmth feel

same great cutting performance

The san-mai stainless clad construction pairs this core with stainless cladding

Beige FMK - M 250 x 240   ( 10 x 9

not frozed food

9mm at mid

Works really well on modern steels

Weighing 179g with a 43mm heel height and 2

offering high wear resistance and edge retention within a san-mai stainless clad construction that simplifies care