• Sakai Takayuki SK4 Honesuki Maru 150mm from Sakai Takayuki
  • Sakai Takayuki SK4 Left Handed Honesuki Maru 150mm from Sakai Takayuki
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Sakai Takayuki SK4 Couteau désosser Honesuki Maru 150mm pour gaucher

Sakai Takayuki SK4 Couteau désosser Honesuki Maru 150mm pour gaucher

$125.00 CAD
$125.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la forme : Le Honesuki Maru est un couteau à désosser de style japonais. Il excelle dans la plupart des tâches de boucherie, des grandes carcasses de bœuf suspendues au filetage de poisson, en passant par la volaille et le gibier plus petits. La lame est assez rigide et excellente pour travailler autour des os, mais elle n'a pas de garde, alors attention à vos doigts ! Il ne faut pas forcer ce couteau à traverser les os, mais il est parfait pour couper le cartilage et les tendons.

Ce couteau présente un léger biseau droitier le long du tranchant. Il peut toujours être utilisé par les gauchers et affûté avec un biseau gaucher.

À propos de Sakai Takayuki : Sakai Takayuki est bien connu comme le plus grand fabricant de couteaux de Sakai. L'entreprise regroupe de nombreux forgerons et artisans qui travaillent ensemble pour créer une vaste gamme de couteaux. Bien que la région de Sakai se spécialise traditionnellement dans les lames à un seul biseau, Sakai Takayuki fabrique de nombreuses formes différentes.

À propos de la série de couteaux : La série SK4 de Sakai Takayuki est la porte d'entrée parfaite aux couteaux en acier à haute teneur en carbone pour les cuisiniers amateurs et les chefs professionnels. Le manche de style européen leur confère une sensation de confiance et de familiarité pour les cuisiniers occidentaux, tandis que la lame en acier au carbone coupe de manière incroyable ! Nous adorons cette série pour les professionnels, car elle offre des performances exceptionnelles tout en étant plus robuste et moins tape-à-l'œil que certains de nos couteaux plus sophistiqués.

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 28 mm
Thickness 2,2 mm
Weight 155 g
Steel Type SK4 Monobloc en acier
Dureté Rockwell 58 - 59
Edge/Bevel Semi-double (70/30) - Biais gauche
Handle Poignée ouest - POM (Polymère plastique) Mitre métallique
Knife Line Sakai Takayuki SK4
Brand Sakai Takayuki
Made in Seki, Gifu, Japon

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, 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. 

Barcode: 4582226423246
SKU: ST-15551

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: 4.5 / 5 from 8 reviews.

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Review topics: ["knife"].

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Reviews

Perfect for the homecook

"I love the feel of this Honesuki, it all i need a s home cook to break down some chicken and bigger primal of meet."

— Alex v. (5/5)

Love Knifewear

"Fantastic and engaging service. Very knowledgeable and so helpful with helping me make my purchase."

— Abhishek B. (5/5)

Great Knife

"This one really gets the job done and is a great tool for breaking down any type of meat. Poultry is a breeze!!!!"

— Peter G. (5/5)

Solid Knife

"This is my first knife of this style and boning knife in general. This is a beautiful knife that feels great to use. Solid weight behind it and sturdy but still very manurable. I expect it to take care of most if not all jobs I use it for with raw meat. I did expect it to be sharper out of the box but it's still pretty sharp - that is my only complaint."

— Jake D. (4/5)

Disappointed

"I’m. a home user but with a pretty good appreciation for quality knives almost all of which were purchased from Knifewear. The company and its service partners are outstanding. That said, I had an immediate fear of this knife . The handle is symmetrical, very slippery and with an almost nonexistent protective guard at the bolster which is also slippery. I too grasped the knife quickly only to find out it was upside down. I ground and carved several safety oriented changes to the handle and bolster. I also converted to a symmetrical grind as I found the stock one offered no advantage to me."

— Gordon T. (2/5)

Saka Takayuki SK4

"I like the knife although it takes some getting used to. The first time I held it, I had picked it up upside down. I will probably not be using it for an overhand grip but it is a great knife for everyday."

— Elizabeth S. (5/5)

Compact and capable

"This is an interesting knife, quite different from other Japanese knives in my collection, not least because of its symmetry. (In fact it is not difficult to pick up the knife upside down, not noticing which is the sharp side!). But it is a real workhorse, and sails through break-down of meats. I consider it a good addition to my collection, though it will have limited specific uses. No doubt about it, this is a handsome knife that feels strong in the hand."

— Mark S. (5/5)

Sakai Takayuki SK4

"Another fine product from Knifewear. Added this to my other kitchen tools. Love the balance and feel of this knife. Very comfortable in my large hands"

— Tom S. (5/5)

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