Masamoto VG Honesuki 145mm (5.7")
$212.00
- Description
- Specifications
- Use & Care
Masamoto VG Line
Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with rust resistance. The comfortable Duracon resin handles are anti-bacterial and these knives have a light and balanced feel.
About this shape
The Honesuki is a triangular boning knife specifically developed for poultry. Unlike flexible Western boning knives, its stiff design provides precision when working around bones and through soft joints. With its durable spine and sharp, pointed tip, it’s a must-have for butchers and chefs alike.
| Handle material | Duracon Resin |
| Blade length | 145 mm (5.7") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 59 |
| Edge / Bevel | 70/30 |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives