• Haruyuki Goma Honesuki 150mm from Haruyuki
  • Haruyuki Goma Honesuki 150mm from Haruyuki
  • Haruyuki Goma Honesuki 150mm from Haruyuki
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Haruyuki Goma Santoku 180mm

Haruyuki Goma Santoku 180mm

$185.00 CAD
$185.00 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 de nos meilleurs couteaux, à la fois pour les nouveaux cuisiniers et pour offrir en cadeau. La gamme allie esthétique, confort et performance, la rendant vraiment accessible à tous !

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

À propos de la forme - C'est aussi un couteau polyvalent, mais avec un léger biais végétal. Santoku signifie « Trois vertus » ou « Résoudre trois problèmes ». Les vertus ou les problèmes sont de trancher, de couper en dés et de hacher. Santoku se trouve généralement dans des longueurs de 160 mm à 190 mm. Ceux-ci sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur taille plus petite et facile à manipuler.

À propos de Haruyuki Goma - Les lames Haruyuki Goma offrent un superbe look combiné à des performances et une robustesse spectaculaires. Si vous achetez votre premier couteau fantaisie ou si vous en offrez un en cadeau, vous ne pouvez pas faire mieux que le Goma. Le VG10 est un acier formulé spécialement pour fabriquer des couteaux ; il réunit la netteté, la ténacité et la résistance aux taches dans la meilleure combinaison possible. Le résultat est un tranchant époustouflant qui reste net pendant très longtemps. Comparé à d'autres aciers inoxydables, c'est un rêve à aiguiser.

Ces couteaux sont affûtés et affûtés à la main avec un double biseau 50/50, ce qui en fait d'excellents interprètes dans la cuisine. La finition tsuchime unique (alvéoles martelées à la main) permet à la lame de glisser à travers les aliments sans coller avec l'avantage supplémentaire d'une lame d'aspect distinctif. Le manche en pakkawood est composé de couches de bois et de résine, comprimées sous une pression intense pour produire un matériau incroyablement durable.

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 |
Blade Height 39,1 mm
Thickness 2,4 mm
Weight 170 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Poignée de l'Ouest - Marron Bois compressé Mitre en métal
Knife Line Haruyuki Goma
Brand Haruyuki
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 


SKU: HAD150HO

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: 4.9 / 5 from 10 reviews.

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Reviews

My honesuki turned into my everyday grab

"I initially bought this knife for its intended purpose, to debone a chicken. I had taken the Knifewear course and liked the sturdiness of this knife shape. But now it has become the first knife I grab when doing meal prep: it's a real workhouse due to the thicker heavier blade. I'm very pleased with my purchase. I still haven't used it to debone a chicken!"

— Carole V. (5/5)

Just one more?

"Very happy with my knives…almost complete!"

— Brenda S. (5/5)

Excellent look

"Excellent build and finish. Has a good solid weight, very sharp and good size"

— LUIS M. (5/5)

Truly Pleased

"I love my new knife! However, I’d like to comment on Knifewear as a company. No, I don’t work for you and I’ve never been to Canada. I found you via your awesome videos. They pale in comparison to your old fashioned customer service and quick delivery to the US. I guess they’re all one and the same really! I was a chef in a former life, and your passion has renewed mine. I have Parkinson’s, and you all have fostered a remewedlove of being in the kitchen! I am floored, Thank you! It seems sometimes as if online stores have lost their humanity. Because they have. But I feel like I know a little bit about your staff, and the people who make the products you sell. And purchasing an heirloom kind of knife requires that. I live in the middle of the US so I couldn’t get to one of your stores. But this transaction was every bit as satisfying. Thank you. I am a customer for as long as you keep the doors open. And please, keep making those great videos."

— Christopher C. (5/5)

My new workhorse

"I went in to replace a knife that I had a love/hate relationship with. I asked for some expert advice and, among some other very beautiful knives, the Haruyuki Goma Honesuki 150mm was recommended. I need something to cut chicken off the bone without worries of chips, sharp enough to plough through loads of kitchen prep (I spend my life in the kitchen cooking for four very hungry people), one that doesn’t rust, and one that I don’t have to panic when one of my teens uses it. It is sharp, precise, and is comfortable in the hand; all round a wonderful companion for my Haruyuki Goma Petty 80mm."

— Sarah K. (5/5)

Awesome knife

"First time owning a honesuki. It does the job done and keeps the edge sharp even done dealing with bones"

— young k. (5/5)

Great knife

"Very sharp and durable"

— Seth M. (4/5)

Love it!

"Absolutely love this knife! Beautiful craftsmanship & design. Feels good in the hand and it’s not fussy to take care of. Great purchase!"

— Delora D. (5/5)

A Sharp and Slick Knife

"Love this knife. Its western type handle fits my hand so well. It looks great too."

— Alex C. (5/5)

Very sharp.

"Very sharp."

— Wayne M. (5/5)

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