Taiga Damascus Honesuki 140mm
Specifications:
Knife Style: Honesuki
Steel Type: Stainless Steel
Blade Material: AUS10
Blade Finish: Migaki Damascus
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Bolster: Stainless Steel
Blade Size: 140mm
Heel Height: 40mm
Spine Thickness: 2.00mm
Weight: 145g
Made in Japan, the Taiga series is forged from AUS-10 stainless steel, prized for its ability to combine hardness, prolonged edge retention, and strong corrosion resistance. This steel provides a durable sharpness while avoiding excessive brittleness, making it dependable and easy to maintain in both home and professional kitchens.
The Honesuki is a Japanese boning knife traditionally crafted with a single bevel, but this Taiga model features a double bevel edge. This makes it more versatile and approachable for new users, offering easier control and the ability to cut on either side. Its triangular blade and pointed tip excel at breaking down poultry, maneuvering around joints, and trimming meat from bones. With its sharper edge and balanced profile, the double bevel Honesuki combines precision with user-friendly performance, making it a valuable tool for both seasoned chefs and those just starting to explore Japanese knives.
Original: $108.52
-70%$108.52
$32.56
Description
Specifications:
Knife Style: Honesuki
Steel Type: Stainless Steel
Blade Material: AUS10
Blade Finish: Migaki Damascus
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Bolster: Stainless Steel
Blade Size: 140mm
Heel Height: 40mm
Spine Thickness: 2.00mm
Weight: 145g
Made in Japan, the Taiga series is forged from AUS-10 stainless steel, prized for its ability to combine hardness, prolonged edge retention, and strong corrosion resistance. This steel provides a durable sharpness while avoiding excessive brittleness, making it dependable and easy to maintain in both home and professional kitchens.
The Honesuki is a Japanese boning knife traditionally crafted with a single bevel, but this Taiga model features a double bevel edge. This makes it more versatile and approachable for new users, offering easier control and the ability to cut on either side. Its triangular blade and pointed tip excel at breaking down poultry, maneuvering around joints, and trimming meat from bones. With its sharper edge and balanced profile, the double bevel Honesuki combines precision with user-friendly performance, making it a valuable tool for both seasoned chefs and those just starting to explore Japanese knives.
