{"product_id":"honesuki-175mm-6-8","title":"Honesuki 175mm (6.8\")","description":"\u003cp class=\"p1\"\u003eThe Honesuki is a Japanese boning knife designed primarily for breaking down poultry but also excels at processing larger cuts of meat with bone. Unlike Western boning knives, which tend to be thin and flexible, the Honesuki features a thicker spine and rigid, triangular blade, giving it superior strength and precision. This rigidity allows for clean, controlled cuts while preventing the blade from bending when working around joints and bones.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIts sharp, fine tip makes it easy to maneuver around sockets and tight spaces, while the sturdy edge efficiently separates meat from bone with minimal effort. The Honesuki is not meant for heavy-duty cleaving but is perfect for trimming, deboning, and scraping meat cleanly from the bone. Its unique design may take some getting used to, but once mastered, it becomes an invaluable tool for butchers and chefs who work with poultry and meat regularly. If you’re looking for a precise, powerful, and highly efficient boning knife, the Honesuki is a game-changer.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Takeda Hamono NAS Aogami Super range is forged from Aogami Super Blue Super carbon steel, one of the highest performing traditional Japanese knife steels, manufactured using advanced alloying with high levels of carbon, tungsten, molybdenum, chromium, and vanadium. The high carbon content allows the blades to achieve exceptional hardness, typically around 62–64 HRC, delivering outstanding edge retention and the ability to take an extremely fine, razor sharp edge. Tungsten and vanadium contribute to the formation of hard carbides, improving wear resistance and cutting longevity, while molybdenum enhances toughness and stability during heat treatment.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEach blade is traditionally hand-forged by Shosui Takeda using san mai construction, with a hard Aogami Super core protected by softer cladding layers to balance cutting performance, durability, and strength. The NAS range is renowned among professional chefs for its exceptional sharpness, unique forged finish, and the combination of advanced metallurgy with centuries old Japanese blacksmithing techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 191\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa handle -\u003cspan\u003e Magnolia wood, Buffalo horn ferrule\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 175\u003c\/span\u003emm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 50\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.4\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAogami Super (Blue Super) (Carbon steel)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e63 - 64\u003c\/p\u003e","brand":"Takeda NAS","offers":[{"title":"Default Title","offer_id":57859228959103,"sku":null,"price":530.0,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/knivesforchefs.co.uk\/products\/honesuki-175mm-6-8","provider":"Knives for Chefs","version":"1.0","type":"link"}