Name: Honesuki
Brand: Shiraki
SKU: OE-SHR-150HN
Price: 202.95 EUR
Availability: InStock

Honesuki

€202,95 EUR

VAT included for EU orders.

OE-SHR-150HN

A classic single-bevel Honesuki with a 159 mm blade.

Steel: Shirogami #2
Cladding: 1 layer of iron
Blade length: 159 mm
Thickness at heel: 6.4 mm
Thickness at the middle of the spine: 5 mm
Blade height: 49 mm
Weight: 195 grams

From Shiraki's distinguished forge comes this hand-forged, single-bevel Honesuki in Shirogami #2 carbon steel with iron cladding. The edge is single-bevelled (for right-handed use), and the knife has a substantial spine to create the correct bevel. The forging and grinding of this knife are consistently of a very high standard, particularly evident in how flat and even the ura side lies against the surface. The D-shaped handle is made of ho wood with a black buffalo-horn bolster.

Kataba is the Japanese word for single-bevel knives. The Kataba series was developed to meet the needs of professional users seeking a dependable knife that will last for many years.

Note: Neither the core steel nor the cladding is stainless. Wipe the blade dry immediately after use to prevent rust.

Manufacturer: Shiraki
Model: Honesuki
Length: 160 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Magnolia | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.