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Hatsukokoro  |  SKU: HATS-G3TS-HO150

Hatsukokoro Ginsan Tsuchime Honesuki 150mm

$199.95
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Honesuki / Boning, Garasuki
Bevel Type Double Bevel
Weight 142 g        5.01 oz
Edge Length 152 mm   .5.98 inch
Heel Height 30 mm     .1.18 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 3.3 mm     0.13 inch
Width @ 1cm from Tip 1.3 mm     0.05 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction To Be Added
Hardness (HRC) 60 - 62
Surface Finish To Be Added
Handle Octagonal Black Chacate
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Hatsukokoro Tsuchime Ginsan Honesuki 150 mm is a Japanese poultry-style knife crafted in Tosa for the Hatsukokoro brand.

    It features a Ginsan stainless steel core, finished with a tsuchime (hammered) texture on the surface, providing both aesthetic character and reduced food drag. The edge is ground in a symmetrical 50:50 bevel. 

    The handle is an octagonal mono-ebony design, and is ambidextrous (suitable for both left and right hand use). 

    The knife is primarily intended for poultry breakdown, though it may also function as a sturdy petty knife. 


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Honesuki

      Boning, Garasuki

      The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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    Hatsukokoro

    Hatsukokoro Ginsan Tsuchime Honesuki 150mm

    $199.95

    The Hatsukokoro Tsuchime Ginsan Honesuki 150 mm is a Japanese poultry-style knife crafted in Tosa for the Hatsukokoro brand.

    It features a Ginsan stainless steel core, finished with a tsuchime (hammered) texture on the surface, providing both aesthetic character and reduced food drag. The edge is ground in a symmetrical 50:50 bevel. 

    The handle is an octagonal mono-ebony design, and is ambidextrous (suitable for both left and right hand use). 

    The knife is primarily intended for poultry breakdown, though it may also function as a sturdy petty knife. 

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