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Sweden-kou series 135mm honesuki kaku made in Swedish carbon steel with rosewood hafted handle. 260mm overall, height at heel 37mm, 152 grams.
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. These knives are ground with a slight right-hand bias like many Sakai gyuto and are hardened to 61-62 HRC. There is more convexity to the outside (knuckle side, or omote) than the inside (palm side, or ura). Swedenkou are characterized by a smooth, fine cutting feel that has good bite and edge life. Sharpening feel is crisp and finishing/ de-burring process is very easy. They are fairly tough, but avoid twisting them in or against bones. They are ideal for the butcher who is able to care for highly reactive carbon steel and is looking for a great workhorse and easy sharpen-ability.
This is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.
Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles (single bevel yanagiba, usuba, deba etc.) to more modern, western influenced styles and materials.
Due to new international CITES restrictions, effective Jan 2, 2017, we are unable to offer international shipping for knives handled with all Dalbergia species (rosewood) and some other newly listed restricted woods including Bubinga. Domestic USA shipments are allowed, but due to the restrictions on importing these, we will not be re-stocking these knives in the future.