Description of Yoshihiro Ginsan-Ko High Carbon Stain Resistant Steel Honesuki Hankotsu Japanese Poultry Boning Knife (6'' (150Mm) K-Type)
Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment. The traditional Japanese boning knife for poultry known as Sabaki or Honesuki knife is becoming one of the most sought after new tools for cooks and chefs. Traditionally, the Hankotsu is used to break down hanging meats and has a sharp pointed tip for cutting along the bone, fat, or tendons. It is sometimes left unsharpened to give it a very strong edge for heavy duty work during boning and is asymmetrically ground with a 70/30 bevel to give a strong edge for tough work. It is forged with particular care to create a blade with a hefty spine without a heel, which can maneuver through both delicate filet and heavy joints with finesse. Not recommended for left-handed users. Proudly made in Japan and not mass produced.This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use.Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
