Takeshi Saji VG-10 Custom Damascus Wild Series STG-B Honesuki | Boning Knife 150mm (5.9 inch, Green Linen Micarta Handle)
This beautiful and unique, traditional hammer forged, custom Damascus blade is made with a VG-10 core forged Nickel Damascus Stainless steel. The hammer-forged blade is heat-treated to HRc.62 and features a traditional Japanese Hamaguri-Ba (Convex) blade grind; a combination that provides remarkable cutting performance and edge retention.
The polished Damascus blade has an uneven surface texture and has a style and appearance that is very different to the other Damascus blades, which are on the market. You can sense Master Sakiās vitality and powerful spirit is present inside the blade.
Master Saji chose to use a green and black layered Linen MicartaĀ® for the handle scales, due to its durability, water-resistance and strong resistance to shrinking.
HonesukiĀ knife is originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.Ā
Specification
Knife Model: Takeshi Saji VG-10 Custom Damascus Wild SeriesĀ Honesuki | Boning Knife
Blade Material: VG-10Ā Nickel Damascus
Rockwell Hardness (HRc): 62Ā
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen MicartaĀ Handle with Stainless Steel Bolster
Saya Included: No.
|
HonesukiĀ 150mm (5.9") Total Length: 270mm Blade Thickness: 2mm Total Weight: 163g |
Ā Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā Important
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Ā Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
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Shipping & Returns
Takeshi Saji VG-10 Custom Damascus Wild Series STG-B Honesuki | Boning Knife 150mm (5.9 inch, Green Linen Micarta Handle)
Takeshi Saji VG-10 Custom Damascus Wild Series STG-B Honesuki | Boning Knife 150mm (5.9 inch, Green Linen Micarta Handle)
This beautiful and unique, traditional hammer forged, custom Damascus blade is made with a VG-10 core forged Nickel Damascus Stainless steel. The hammer-forged blade is heat-treated to HRc.62 and features a traditional Japanese Hamaguri-Ba (Convex) blade grind; a combination that provides remarkable cutting performance and edge retention.
The polished Damascus blade has an uneven surface texture and has a style and appearance that is very different to the other Damascus blades, which are on the market. You can sense Master Sakiās vitality and powerful spirit is present inside the blade.
Master Saji chose to use a green and black layered Linen MicartaĀ® for the handle scales, due to its durability, water-resistance and strong resistance to shrinking.
HonesukiĀ knife is originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.Ā
Specification
Knife Model: Takeshi Saji VG-10 Custom Damascus Wild SeriesĀ Honesuki | Boning Knife
Blade Material: VG-10Ā Nickel Damascus
Rockwell Hardness (HRc): 62Ā
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen MicartaĀ Handle with Stainless Steel Bolster
Saya Included: No.
|
HonesukiĀ 150mm (5.9") Total Length: 270mm Blade Thickness: 2mm Total Weight: 163g |
Ā Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā Important
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Ā Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Original: $1.76
-65%$1.76
$0.62Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This beautiful and unique, traditional hammer forged, custom Damascus blade is made with a VG-10 core forged Nickel Damascus Stainless steel. The hammer-forged blade is heat-treated to HRc.62 and features a traditional Japanese Hamaguri-Ba (Convex) blade grind; a combination that provides remarkable cutting performance and edge retention.
The polished Damascus blade has an uneven surface texture and has a style and appearance that is very different to the other Damascus blades, which are on the market. You can sense Master Sakiās vitality and powerful spirit is present inside the blade.
Master Saji chose to use a green and black layered Linen MicartaĀ® for the handle scales, due to its durability, water-resistance and strong resistance to shrinking.
HonesukiĀ knife is originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.Ā
Specification
Knife Model: Takeshi Saji VG-10 Custom Damascus Wild SeriesĀ Honesuki | Boning Knife
Blade Material: VG-10Ā Nickel Damascus
Rockwell Hardness (HRc): 62Ā
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen MicartaĀ Handle with Stainless Steel Bolster
Saya Included: No.
|
HonesukiĀ 150mm (5.9") Total Length: 270mm Blade Thickness: 2mm Total Weight: 163g |
Ā Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā Important
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Ā Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
