Japanese Honesuki Boning Knife KG-4ES – Ultimate 5.9″ Professional Kitchen Knife
Exceptional Craftsmanship Meets Precision Deboning
The Japanese Honesuki Boning Knife KG-4ES from JCK Original Kagayaki is the essential tool for any serious cook. At 5.9 inches, its VG-1 high-carbon stainless steel blade is hand-sharpened to a razor edge, enabling effortless de-boning of poultry and precise filleting of fish or red meat. The ergonomic pakka wood handle ensures a secure, comfortable grip, reducing fatigue during extended prep work. Whether you’re a professional chef or a passionate home cook, this boning knife delivers the performance and durability you demand.
Key Features
- 🔪 Blade Material: VG-1 high-carbon Japanese stainless steel for superior edge retention
- 🖥️ Size: 5.9″ (150mm) length ideal for versatile kitchen tasks
- 🪵 Handle: Ergonomic pakka wood for comfort, balance, and durability
- ⚙️ Finish: Hand-polished mirror finish blade and handle join for elegance
- 🛠️ Craftsmanship: Over 40 years of Japanese knife-making heritage
- ✨ Versatility: Perfect for deboning poultry, filleting fish, and trimming meat
Technical Specifications
Attribute | Details |
---|---|
Model | KG-4ES |
Blade Length | 5.9 inches (150mm) |
Blade Material | VG-1 High Carbon Japanese Stainless Steel |
Handle Material | Pakka Wood |
Overall Length | 10.6 inches (270mm) |
Weight | 4.8 oz (136g) |
Hardness | 60±1 HRC |
Finish | Hand Polished Mirror |
Country of Origin | Japan |
Why Choose the Kagayaki Honesuki?
The Kagayaki Japanese Honesuki Boning Knife stands out for its specialized design and unmatched quality:
- 🐔 Precision Deboning: Narrow, pointed tip penetrates joints with ease
- 🎣 Versatile Filleting: Rigid blade allows fine control for fish and meat
- 🔪 Durable Edge: VG-1 steel retains sharpness longer and resists corrosion
- 🪑 Balanced Handle: Pakka wood ensures weight distribution for nimble handling
- 🏅 Artisanal Quality: Hand-finished by master Japanese craftsmen
Commonly Asked Questions
What makes a honesuki different from other boning knives?
A honesuki features a thick, triangular blade and acute tip, optimized for puncturing skin and cutting around joints. Unlike flexible fillet knives, the honesuki’s rigidity offers better power transfer for poultry deboning.
How do I maintain the knife’s edge?
Hand wash and dry immediately after use to prevent rust. Regularly hone with a ceramic rod and sharpen on a water stone as needed to maintain the 60±1 HRC hardness edge.
Is the handle hygienic?
Yes. The pakka wood handle is stabilized with resin, making it moisture-resistant and easy to clean. Its seamless join to the blade prevents debris buildup.
Can this knife handle heavy-duty tasks?
Absolutely. The KG-4ES’s high-carbon steel blade and full tang construction provide strength for trimming, slicing tendons, and small bones with confidence.
Proper Use & Care
- ⚖️ Grip Properly: Hold at the bolster for maximum control and safety
- 💦 Clean By Hand: Avoid dishwashers; use warm water and mild soap
- 🪒 Hone Regularly: Align the edge weekly with a fine ceramic rod
- 🔪 Sharpen When Needed: Use a 1000–3000 grit whetstone for best results
- 🛡️ Storage: Store in a knife block or magnetic strip to protect the blade
The Japanese Honesuki Boning Knife KG-4ES is more than a tool—it’s a testament to centuries of Japanese blade mastery. Its precision, sharpness, and ergonomic design elevate everyday kitchen tasks into a seamless culinary ritual. Treat yourself or gift a fellow chef this professional boning knife and discover the art of effortless deboning and filleting.
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