Hatsukokoro Ginsan Tsuchime Honesuki 150mm

A honesuki (骨スキ) strips meat from the bone, the job a boning knife does elsewhere.

One Japanese knife maker describes the traditional honesuki as a shape unique to Japan, made with Japanese knife techniques and ground single-bevel (片刃), so it can also be used to prepare fish.

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

Contact us and we will check what we can order or have in stock.

Ginsan is the name used for GIN 3, a stainless steel from Proterial. Proterial lists the carbon at 0.95 to 1.10% and the chromium at 13.00 to 14.50%.

Proterial describes it as a "Stainless steel which has hardness and sharpness comparable to carbon steel".

We find it suits a cook who wants a stainless knife that sharpens on stones. Dry it after use, like any knife.

Yes. Proterial lists the steel as GIN 3 (銀紙3号) with 13.00 to 14.50% chromium, above the Japan Stainless Steel Association's 10.5% minimum for stainless steel.

Proterial describes it as a stainless steel with hardness and sharpness comparable to carbon steel, used in various kitchen knives and scissors, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.