We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world

Kagayaki


 

JCK Original Kagayaki CarboNext Series KC-4 Boning Knife | Honesuki 145mm (5.7inch)

Availability: Normally ships the same day


 

Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.  The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

 

Honesuki knives 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.

 

Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs.
Story Section

JCK Original Kagayaki Brand Concept

We believe knives that claim to be "best-quality" and "practical" must offer great cutting performance, great edge retention and adequate strength, whilst also being easy to maintain and sharpen. They should also be functional, be beautiful and be well made, with good fit and finish. All of these elements are important to serious users and professionals, who demand and need highly practical, professional-quality knives. JCK Original Kagayaki knives were specifically developed to meet these requirements.
Story Section

Kagayaki Craftsmanship

JCK Original Kagayaki knives are handcrafted by a team of special craftsman, using traditional handcrafting methods that have been handed down by many generations of experienced, skillful craftsmen in Seki City, the Japanese knife making capital that has been known as "The City of Blades" since the Muromachi era (1338-1573). Motivated by their passion and true craftsman’s spirit, they are determined and proud to carry on the Seki tradition of producing high-quality knives.
Story Section

The 'Essential Ingredients' of Best-Quality Knives: 水砥 (Mizu-to) "Whetstone Grinding and Sharpening"

To ensure an optimum balance of high cutting performance, edge retention and strength, the blade is ground to have a thin, convex cross section and a fine edge. The blades are manually ground on a large wet grindstone; a process that requires the sensitive touch and skill of an experienced craftsman. By rapidly pivoting his hands up and down while grinding, the craftsman creates a slightly convex blade with a thin edge. It takes years of experience, dedication, passion and spirit to grind and sharpen top-quality, practical knife blades.
Story Section

The 'Essential Ingredients' of Best-Quality Knives: 歪取り (Hizumi-Tori) "Blade Straightening"

After the heat treatment, grinding and sharpening processes, the Master Craftsman pays extra attention to straightening the blades. This hammering process might seem simple, but it requires an experienced craftsperson with sharp senses. Blade straightening aids efficiency and precision during the next manufacturing processes, so it is very important. This manual work is time-consuming, delicate and difficult, but it is essential for the production of top-quality, practical knives.
Story Section

Kagayaki Craftsman’s Story: The Inspiration for CarboNext Knives

Question: Why did the Kagayaki Craftsman Team develop the CarboNext Knife Series?

From the customer’s viewpoint, Carbon steel knives can offer great sharpness, edge retention and ease of resharpening. However, Carbon steel knives can also discolor and rust easily, so they require regular care and maintenance.

From the craftsman’s viewpoint,  Carbon steel materials are difficult to handle during the manufacturing process and require additional care and maintenance to be kept in good condition.

The Kagayaki Craftsman Team has always sought to make the most practical and efficient knives, which meet the needs of professionals. CarboNext steel was selected to meet these requirements and considerations. CarboNext steel knives provide the same high levels of sharpness, edge retention and ease of resharpening that common Carbon steel knives provide, however, CarboNext knives offer better rust resistance and are easier to maintain.

&nbps;
Customer Reviews
5.0 Based on 22 Reviews
5 ★
100% 
22
4 ★
0% 
0
3 ★
0% 
0
2 ★
0% 
0
1 ★
0% 
0
Customer Photos
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
K
11/29/2024
Kenneth
United States
I recommend this product

Love this Knife

I watched a YouTube of a Japanese udon master prepping his vegetables using a Honesuki. The blade shape and especially the handle interested me. It is a boning knife for sure but it works quite well for chopping vegetables, It works great on dense root vegetables like turnips, and cutting up heads of cabbage. Its long handle for the 145mm size of the blade make for great control. This Honesuki is not going to take the place of a Gyuto but it is a valuable addition to your knife block. I very much like the CarboNext steel unlike some of the pattern welded Damascus blades you don't have to watch your technique so closely to avoid chipping the edge, plus it sharpens easily and keeps its edge. The whole CarboNext series is something you could gift and new Chef and know that person will get many years of use with them.

BA
11/29/2023
Baumgartner A.
Malaysia
I recommend this product

Honesuki, - yeah 👍

Bravo to Mr Koki and his team! Excellent service as always. 😃 The Honesuki makes preparing Yakitori even more pleasurable. I forgot about ticking ES but I don’t think it needs it - the convex single bevel blade is at the edge very fine and cuts out of the box well enough. Very happy with my Honesuki 🙏.

JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series KC-4 Boning Knife | Honesuki 145mm (5.7inch) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series KC-4 Boning Knife | Honesuki 145mm (5.7inch) Review
EK
01/06/2023
Eric K.
United States
I recommend this product

the great deboner of chickens!

very sharp out of the box and it made butchering chicken a breeze.

RC
11/22/2022
Robert C.
United States
I recommend this product

Honesuki

The quality of the knife is excellent and very comfortable in the hand.Very sharp and cuts with ease. Very pleased.

KB
03/15/2022
Kyle B.
United States
I recommend this product

Superb Knife

I ordered the Extra Sharp version and this thing is a slicer. Slight discoloration after a couple uses but a knife is a tool thats meant to be used.

Related Items