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.
Knife Model: JCK Original Kagayaki CarboNext Series Boning Knife | Honesuki
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Honesuki 145mm (5.7")
Cutting edge length: 145mm (5.7")
Total Length: 265mm (10.4")
Blade Thickness: 2.2mm (0.08")
Blade Width: 39mm (1.5")
Handle Length: 115mm (4.5")
Total Weight: 132g (4.6oz)
Sorry. This knife is not available for left handed version.
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Very happy with the Kagayaki Carbonext Serie, I own all of them and use them daily. 100% recommended!
Great knife, love it. Extremely sharp edge (es) with a very clean, functional design which makes it one of my favorites. Excellent service and delivery as usual.
Great knife for filleting fish and meats. I recieved the knives surprisingly fast . I recommend the knives and JCK
Knife was amazing sharp and handles really well. Balance is excellent. Much better than the other Honesuki I own.
Love the knife, even after having it for 6 months. It stays sharp a long time and it's not to hard to sharpen. I use it for both deboning poultry and slicing fine vegetables. Works great for both uses!