We wanted to make a more durable, stylish, versatile and practical Honesuki (Japanese Boning Knife), with an even higher level of craftsmanship and passion.
During the very hot summer season of 2022, we have been working closely with Mr. Gotou and his special Craftsman Team to produce an impressive, stylish and practical Boning Knife. We are pleased to announce the "Kagayaki Basic Series Mighty Boning Knife” is now finished and available for purchase.
Expert Craftsmanship and true Passion are necessary to create the beautifully polished, three-dimensional Mighty Boning Knife blade; The perfectly polished blade tip and spine are particularly impressive.
In addition to maintaining the same high-quality finishing and manufacturing standards established by our existing Kagayaki Basic Series line, we wanted to create a nice visual accent and provide extra comfort when holding the knife in a pinch grip.
“KAGAYAKI Basic Series” knives are made with V-Gold No.1 stainless steel, heat-treated to HRc. 60. This beautiful sparkling blade is meticulously hand finished and has smooth pakkawood handles that fit your hand comfortably. In terms of quality control and cutting performance, we think this knife is a work of art, it will bring joy to home cooks and chefs alike.
Kagayaki Basic Series knives are made by Mr. Gotou’s special Craftsman Team. For 40 years, it has been Mr. Gotou’s goal to make highly functional blades that have excellent cutting performance, blade geometry, edge sharpness and durability. He has made knives for numerous famous Japanese retailers and knife companies, so we recommend his knives with confidence.
The Honesuki was originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and it can perform many of the tasks that Western boning knives are used for. The larger, thicker, heavier, more durable, Single Bevel Edge of the Mighty Honesuki Boning Knife can also be used to efficiently fillet and portion saltwater fish. It is an ideal knife for de-boning and breaking down larger-sized poultry and big cuts of meat.
Knife Model: JCK Original Kagayaki Basic Series Mighty Boning Knife 190mm
Blade Material: VG-1 Stainless Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Mighty Boning Knife 190mm (7.4")|
Cutting edge length: 190mm (7.4")
Total Length: 315mm (12.4")
Blade Thickness: 5mm (0.19")
Blade Width: 54mm (2.1")
Handle Length: 123mm (4.8")
Total Weight: 342g (12oz)
Sorry. This knife is not available for left handed version.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
Question: For over 40 years, the Kagayaki Craftsman Team has concentrated on making Mono-Steel knives (One-piece construction) in VG-1 Stainless Steel — Why did the team make this decision?
About 40 years ago, high hardness stainless steels that offered good cutting performance were rare, so the main material for Japanese knives was carbon steel. At that time, many people thought it was impossible to make stainless steel knives with great sharpness and cutting performance. The experienced Kagayaki Craftsman Team challenged themselves to create a stainless-steel knife with a hardness level and cutting performance similar to a high carbon steel knife. They discovered VG-1 stainless steel, which has a relatively high carbon content, could offer hardness, cutting performance and sharpness that was similar to a carbon steel knife. At that time, creating stainless Mono-Steel knives with a high Rockwell hardness and high cutting performance was a great technological achievement. However, the craftsmen had to spend a lot of time and energy researching and testing how to make high quality, practical stainless-steel knives.