Suisin Inox Honesuki

$108.00
20% off knives, use promo code "KSALE20" during check out
SKU: HSU-INHO-150
Size: 5.9" (150 mm)
Note: Only right-handed knives are available.
Out of Stock Until: Beginning of October (Payment billed when shipped)

Out of Stock, Pre-order Now

Features

Style:Honesuki

Steel Type:Stain-Resistant Steel

Steel Material:AUS-8

Classification:

Saya Cover:Not Included

Knife Bevel:80/20

Handle Material:Birch Tree Composite

Bolster Material:

HRC:58

About Suisin Inox
Suisin Inox knives are highly recommended for those learning how to sharpen knives with a sharpening stone. This series has a thin and easy to sharpen blade made out of a blend of Japanese AUS-8 base steel. The simple yet beautiful two toned handle and well balanced knife makes this line increasingly popular.
About Suisin
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.

Left-handed styles for this knife is not available.
For Left-Handed Customer
  • Left handed Suisin Inox Honesuki knives are not available.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.