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SebSteelWorks Honesuki 180mm

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Original price $230.00
Current price $210.00

Total Knife Length:

320mm 

Blade Length Tip to Heel:

180mm

Blade Height:

49mm

Blade Width at spine:

3.3mm

Total Weight:

235 grams 

Steel Type:

LO-R4528

Rockwell Hardness:

58

Handle Materials:

Bocote Wood with G10

 

These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, our Carbon Steel series takes a very keen edge due to the fine grain structure of the steel.

*The Santoku Bocho (meaning "three Virtues" or "Three uses") rivals the Gyuto for our most popular knife. It gets its popularity from its versatility and ability to tackle a wide range of tasks. They typically range in size from  130mm to 200mm have a flat edge with little to no belly and a "sheepsfoot" blade shape. Santokus are very popular among home cooks due to their versatility and to them having a slightly smaller size than a gyuto. Because a home cook tends to have a smaller space available to them and is prepping less quantity than in a professional the smaller size of a santoku makes it an excellent choice for a general purpose knife. The smaller size also makes for a great "line knife" for a professional chef or cook when space is limited during service. The size also make it great for prepping smaller items for service. *

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.