• Seki Kanetsugu Pro-M Honesuki 145mm from Seki Kanetsugu
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Seki Kanetsugu Pro-M Honesuki 145mm

Seki Kanetsugu Pro-M Honesuki 145mm

$115.00 CAD
$115.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos de Seki Kanetsugu Pro-M - Seki Kanetsugu est un fabricant de couteaux basé à Seki qui fabrique des lames depuis plus de 170 ans, en commençant par les épées de samouraï, puis en se tournant vers les couteaux de cuisine à mesure que la demande augmentait. Les couteaux qu'ils fabriquent sont durables et tranchants comme des rasoirs, en partie grâce à leur lame spéciale "HAMAGURI" (en forme de coquillage).

La gamme Pro-M est un outsider dans notre assortiment. Ces lames sont fines, abordables et offrent un tranchant exceptionnel dès la sortie de l'emballage, également facile à entretenir, parfait pour l'environnement professionnel de la cuisine.

À propos de la forme - Le Honesuki est un couteau à désosser de style japonais. Conçu à l'origine pour la volaille et les petits animaux comme le lapin. Je vous promets que ce couteau changera votre façon de désosser un poulet. Le Honesuki a un dos relativement épais pour racler la chair des os. En raison de la dureté de l'acier japonais, il ne faudrait quand même pas forcer ce couteau à traverser les os.

Shape Honesuki
Also know as? You could also call it a Boning Knife, depending on what part of Japan you are in.
Blade Length 145 mm |
Blade Height 40,1 mm
Thickness 2,2 mm
Weight 150 g
Steel Type DSR1K6 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 56 - 58
Edge/Bevel Biseau simple - Biais droit
Handle Manche occidental - Pakkawood Mitre en métal -
Knife Line Seki Kanetsugu Pro-M
Brand Seki Kanetsugu
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: SKPM7008

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Seki Kanetsugu Pro-M Honesuki 145mm

  • Seki Kanetsugu Pro-M Honesuki 145mm from Seki Kanetsugu

    Honesuki

    The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.

  • Seki Kanetsugu Pro-M Gyuto 210mm from Seki Kanetsugu

    Seki Kanetsugu Pro-M

    The Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.
    Explore the whole knife line  

  • Seki Kanetsugu - Knife Brand

    Seki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special "HAMAGURI" (clam shape) blade.
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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","works","knife"].

Review highlights

Reviews

New favourite chicken knife

"Picked this up since my wife is big into roasting whole chickens now, and my current knife options weren’t great for carving. Does a great job carving through crispy skin, cutting through the joints and chopping up the meat. Handle is comfortable and easy to clean."

— Scott w. (5/5)

Great addition

"Was just looking to add to the arsenal and dip into the Japanese style knives. Feels great and does its job nicely!"

— Steve S. (5/5)

Top Notch Knife

"The knife is incredibly sharp and precise, making it a joy to use for intricate tasks like boning and filleting. The ergonomic handle provides a comfortable grip, reducing fatigue during extended use. The blade retention is excellent, and the overall craftsmanship is top-notch. I highly recommend the boning knife"

— Shiela J. (5/5)

Boning Knife

"Fantastic!!! made my kitchen jobs so much easier and faster. Super great handle and the blade is solid so you don't have worry about breaking the the tip or anything for that matter."

— Mike F. (5/5)

Very sharp, works well

"My first Japanese knife & it worked really well deboning chicken for yakitori."

— Steven C. (5/5)

Not just for chicken

"I made this purchase for making quick work of whole chickens and it didn't disappoint. In fact, buying whole chickens and breaking them down became a favourite of mine. I find myself reaching for this anytime I am working with other raw meats too...particularly slicing beef or chicken for a stir fry. May not be as eye catching as some others, but great at what it does!"

— Lee F. (5/5)

a good beginner - intermediate knife

"I love the knife! the fact that it is stainless makes it easier for my wife to use. (I do most of the cooking and most of the knife purchases.). my only issue with it is that the single bevel is a bit too much. if i'm not careful, the knife cuts into what i'm cutting instead of straight down. but, it's super sharp and sweet. the western handle (again) is a plus for my wife."

— Vinnie K. (5/5)

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