Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.
Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.
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.
Knife Model: Masamoto HC Series Boning Knife | Honesuki
Blade Material: Virgin Carbon Steel
Rockwell Hardness (HRc): 61 to 62
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Boing 145mm (5.9") |
Cutting edge length: 150mm
Total Length: 270mm
Blade Thickness: 3mm
Blade Width: 40mm
Handle Length: 115mm
Total Weight: 181g
Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.
Please allow 2 to 3 business days for shipping.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of 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.
The handle is different from the photo. It has a curved butt end like many other similar models. I wish it had the flat handle. Still 5 stars as it functions wonderfully.
Knife is impressive, used it for breaking down some chickens and cleaning up some steaks. Works like a natural extension of your hand. This really is a "Go To" knife. Highly recommend getting one!
Have several masamoto knives, I believe Masamoto knives are the standard that other makers strive to emulate. great knife, wouldn't hesitate to recomend.
The handle is different than the photo. I am slightly let down as the handle shape was one of the main reasons for my choice. Ultimately it was a personal preference and doesn’t change the performance. I am happy with the knife, just wish the handle matched the photos…
Beautiful object faultless service