• Fujimoto Hammer Tone SLD Honesuki 150mm from Fujimoto
  • Fujimoto Hammer Tone SLD Honesuki 150mm from Fujimoto
  • Fujimoto Hammer Tone SLD Honesuki 150mm from Fujimoto
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Fujimoto Hammer Tone SLD Honesuki 150mm

Fujimoto Hammer Tone SLD Honesuki 150mm

$258.00 CAD
$258.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Un cheval de bataille semi-inox. Le Hammer Tone peut tout faire, idéal pour les chefs professionnels, les cuisiniers amateurs et tous les autres.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

J'ai toujours aimé les lames comme celle-ci avec une texture martelée « tsuchime » et une finition sombre « kurouchi », car elles témoignent de l'amour qui a été mis dans la fabrication du couteau et lui donnent un aspect vraiment impressionnant. Cette lame particulière est forgée à partir d'acier SLD, qui prend un tranchant incroyable et le garde très bien, mais qui n'est pas exigeant en entretien comme certains aciers japonais. Il suffit de le laver à la main et de l'essuyer pour éviter la rouille !

Les couteaux Fujimoto sont dotés d'un manche japonais classique, appelé « wa handle », qui concentre la majeure partie du poids du couteau dans la lame. Bien que cela puisse sembler un peu inhabituel pour certains, cette conception permet au couteau de faire davantage le travail et est très confortable une fois que l'on s'y est habitué.

Les lames Fujimoto sont fabriquées par une équipe d'artisans experts, et chaque étape est réalisée à la main par un spécialiste dans son domaine pour créer un couteau constant, abordable et performant. Le résultat est une incroyable lame japonaise de style traditionnel, super fiable et qui ne vous ruinera pas.

À propos de la forme - Le Honesuki est un couteau à désosser de style japonais. Conçu à l'origine pour la volaille et les petits animaux comme le lapin, il excelle dans de nombreux travaux de boucherie et de filetage de poisson plus importants. Il a un talon relativement épais pour racler la viande des os et une pointe plus fine pour des coupes précises. Il ne faut pas forcer ce couteau à travers l'os, mais il est parfait pour couper le cartilage et les tendons.

 

Shape Honesuki
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 150 mm |
Thickness 3,2 mm / 1,4 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 112 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Poignée Wa (japonaise) - Octogone Noyer Collier en Pakkawood noir
Knife Line Ton Marteau Fujimoto
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUJSL150HO

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.903226 / 5 from 31 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Honesuki 150mm is a highly regarded Japanese boning knife, praised for its exceptional performance and precision in making smooth cuts. Forged from SLD steel, it maintains a sharp edge with minimal maintenance. The traditional 'wa handle' design enhances comfort and efficiency, making it a reliable and affordable choice for both professional and home cooks.

Summary topics

  • Knife Performance: 58%
  • Cutting Precision: 20%

Review topics: ["value","knife","cuts","honesuki","slices","blade","tip"].

Review highlights

  • "This great little knife is getting regular use in our kitchen." — Tally B.
  • "Great knife, cuts so true." — Robin H.
  • "The tip navigates precise cuts nicely—removing tendons from chicken or getting under the silverskin of a tenderloin." — Sean S.

Reviews

Very sharp

"I debone a chicken in no time. Because of the steel, it is more forgiving to leave it in the counter and not having the need to wipe it right away. Very sharp out of the box. It less thick than my moritaka honesuki so I used it as a petty also."

— Pedro A. (5/5)

Perfect knife in time for the holidays

"Usually, a pre-Christmas birthday means your gifts are all rolled into one, but this year, I was able to pick up this awesome Honesuki with my birthday cash just in time to cook my Christmas turkey. This was an amazing purchase, and I was able to butcher up my turkey in a flash. Rave reviews from the family, so 10/10 for the leg-up from my new honesuki."

— Mike R. (5/5)

Great people, great environment.

"Awesome. Need bandaids👍"

— Henry E. (5/5)

It’s great

"It’s great"

— Hyung C. (5/5)

Fujimoto Honesuki doing what it’s made to do!!

"Awesome knife!!! Came in very handy taking apart raw turkey into pieces and removing the wishbone!! Also works excellent for smaller veggies, garlic and herbs!!! Don’t need a petty now but thinking a Bunka is in my future. Would love some suggestions from the experts at Knifewear. Please open a store in Winnipeg?"

— daryl b. (5/5)

Handy, sharp

"Just a fantastic blade. Very versatile. From potatoes to meat nonissues"

— Trenton C. (5/5)

Cool Honesuki

"I love Honesuki and this one is not only gorgeous looking it is light and very sharp. My only criticism is that it is a lot lighter and thinner than my other Honesuki, so it is not as effective in breaking down some cuts."

— Michael F. (4/5)

Knife 5 stars, overall experience 3 stars

"This is a great knife, super happy with the blade... Now I purchased one knife and one knife guard. They did not fit. Whoever packed that shipment clearly did not check the fitment. This blade is closer to 160mm, and will not fit a 150mm guard. I wish they were paying closer attention before that package shipped."

— David M. (3/5)

Great knife

"I have been using this knife to spatchcock chickens as well as to debone chickens. Very comfortable to handle. And the tip also works great for sliding under the ribs to remove them with grace. Very pleased. Of course, very sharp."

— Daniel S. (5/5)

I used this knife in

"I used this knife in the class to cut up chicken and was so pleased I bought it at the end of class. With care one is less likely to get damaged cutting through the joints.I think it’s great and love the size. I also slice vegetables with it. It stays shar Terrific knife."

— Stephen C. (5/5)

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