150mm honesuki kaku in Swedish stainless steel with western pakka wood handle by Ashi Hamono of Sakai City. 270mm overall, height at heel 39mm, 149 grams. Saya is included.
Made right-handed, honesuki kaku are primarily designed for breaking down poultry. This Japanese boning knife has a thick, triangular, self-guarded blade. These type of honesuki are great for sliding through joints and going through smaller bones. Ashi's Swedish stainless steel is hardened to 59 HRC. Sweden has some of the best iron deposits in the world, compromised of very low contaminants and fine grains. These are ideal for the butcher who is looking for a low maintenance, great workhorse and easy sharpen-ability.
Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality shirogami, or Japanese carbon steel, and Swedish stainless steel. These knives have an excellent attention to detail, from their grinding to heat treatment and hafting.