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, also known as Silver 3, is a stainless steel from Proterial, the Yasugi Specialty Steel division. Proterial describes it as a stainless steel which has hardness and sharpness comparable to carbon steel, and lists its uses as kitchen knives and scissors.

Knife makers use it when they want the corrosion resistance of a stainless together with the hardness and sharpness that Proterial compares to carbon steel. The steel maker lists 59 HRC or over after hardening, but that is a heat treatment figure, not a finished knife figure.

Dry it after use, like any stainless knife. Its performance depends on the heat treatment and construction of the specific knife, not the steel name alone.

Yes. Proterial lists the steel as GIN 3 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.