Steel: VG10 Suminigashi
Spine thickness: 2.5mm with very little taper to a fine tip
Blade Length : 85mm
Overall Length: 185mm
Heel Height: 19mm
Handle Material: Blue Maple Burl, White Liners
Pin Material: Carbon Fibre
Weight: 63g
To be crystal clear, This is smaller than the regular Honkotsu Boning Knife
You might guess from it’s appearance this style of knife originates in Japan. We are used to the idea of boning knives as being either whippy flexible or medium flex, but this is one with little to no flex. A short almost dagger style blade and a handle which reverse tapers in profile, this knife is easy to handle in either a traditional grip, or a hammer grip on a hanging carcass. A versatile knife, not solely devoted to butchery either, I use my personal one at home for everything. A diamond cross sectioned handle in my signature style makes for comfort and peace of mind, it is easy to keep track of.
Steel: VG10 Suminigashi
Spine thickness: 2.5mm with very little taper to a fine tip
Blade Length : 85mm
Overall Length: 185mm
Heel Height: 19mm
Handle Material: Blue Maple Burl, White Liners
Pin Material: Carbon Fibre
Weight: 63g
To be crystal clear, This is smaller than the regular Honkotsu Boning Knife
You might guess from it’s appearance this style of knife originates in Japan. We are used to the idea of boning knives as being either whippy flexible or medium flex, but this is one with little to no flex. A short almost dagger style blade and a handle which reverse tapers in profile, this knife is easy to handle in either a traditional grip, or a hammer grip on a hanging carcass. A versatile knife, not solely devoted to butchery either, I use my personal one at home for everything. A diamond cross sectioned handle in my signature style makes for comfort and peace of mind, it is easy to keep track of.
