Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61, it offers exceptional sharpness and edge retention with stainless steel properties for a peace of mind in a high- paced work environment. The traditional Japanese boning knife for poultry known as Sabaki or Honesuki knife is becoming one of the most sought after new tools for cooks and chefs.
Our Yoshihiro Honesuki Hankotsu knife has a sharp pointed tip for cutting along the bone, fat, or tendons. It is sometimes left unsharpened to give it a very strong edge for heavy duty work during boning. It is forged with particular care to create a blade with a hefty spine without a heel, which can maneuver through both delicate filet and heavy joints with finesse. The Ginsan-Ko Honesuki Boning Knife is complimented with a High Carbon Stain Resistant bolster with a handcrafted pakkawood handle for a durable yet comfortable grip. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.