This time, the innovative knife designer and Master Bladesmith Mr. Masui (President of the "Hiro Knives Company", which manufactures the popular "SHIKI" brand of knives) challenged himself to design and produce his own unique special purpose Boning Knife.
The blade of these knives is made of the Japanese Carbon Steel SK-4 (HRc.58 to 59) and prioritises blade strength and edge durability. The Walnut Wood Handle scales are shaped by hand to ensure a comfortable and secure grip, and are permanently attached to the blade tang with sturdy metal pins.
Unlike many other manufacturer’s standard Boning Knife designs, the SHIKI Boning knife is considerably more stylish and cute - It is a joy to both own and use! This is only possible due to Mr. Masui’s considerable experience and expertise in knife design and production.
Honesuki knives (boning knife) were 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 can perform many of the tasks that Western boning knives are used for.
Knife Model: SHIKI Handmade Boning Knife
Blade Material: SK-4 Carbon Steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Walnut Wood Handle
Saya Included: No.
Boning Knife 130mm (5.1")
Cutting edge length: 130mm
Total Length: 245mm
Blade Thickness: 5mm
Blade Width: 39mm
Handle Length: 105mm
Total Weight: 165g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
This stocky little beast arrived the same day as my new hibachi, so I got to test it out breaking down a chicken for skewers, and aside from getting used to the handle It’s a dream to use super sharp and a good balance.
I got this to supplement a Nenox that I have used for decades. Compared to the old one, this one is a bit more stout and is easier to sharpen. (The Nenox is a one sided blade). I use this for splitting lobsters and for cleaning up the random cuts of venison that a friend supplies us in the fall. First rate for the $.