The classic traditional Japanese boned knife for chicken called the Sabaki or Honsai knife is quickly becoming one of the world’s most popular cooking tools for chefs and cooks. The Sabaki/Honsai boning knife is different from the more common Western style Boning Knife in several key ways which not only establishes it as an individual slices replacement, but also excels at its unique, hand-forged cutting abilities that showcase the finest quality of this world’s best ingredients. Unlike other cutlery made from carbon steel, the Sabaki knife uses solid bone for its handles to create a more natural handling experience. The solid bone handles on the Sabaki knife are also more comfortable to hold for long periods of time than thin slice of plastic or metal. And, unlike a plastic knife, it is strong enough to cut through just about anything your fingers can.
One of the defining characteristics of the honesuki knives, besides the incredible cutting potential, is its unique inox coating on the blade. This unique inox coating provides maximum corrosion resistance for years of use. It also helps to reduce the amount of heat applied to the blade so that the knife lasts longer and can be used longer. The blade is also capable of withstanding higher cutting forces than other traditional knife blades. Due to this edge retention feature of the Sabaki Boning Knife, cooks will have longer lasting and sharper knives. A longer lasting knife allows for more precise chopping, and it helps cut down on the amount of food particles that escape from the knife.
While the traditional honesuki (or “hone”) knife is a replica of the antique Japanese chef’s knife, which dates back hundreds of years ago, the inox coating on the blade provides a modern alternative to the expensive traditional materials used to make these knives. Unlike their traditional counterpart, which often requires sharpening, the inox version of the honesuki utilizes a sharpening process that doesn’t require any special tools or skills. Simply apply the inox coating to the knife by hand, allowing the blade to dull itself over the course of time. Once the blade has reached its optimal condition, the blade can then be re-sharpened at any professional knife maker’s shop using traditional techniques.
The traditional Japanese chef’s knife is made from a single blank of carbonized steel. The blade is then shaped and forged into the specific shape desired by the shoemaker. The handle is often made from high carbon steel as well. Because of the way this knife is made, it is typically thicker than many of today’s lightweight knife makers. This thicker weight ensures a more durable knife that will stand up to the challenging tasks typical of a kitchen.
If you are wondering if the knives in the Honesuki line are different than the competition, you’ll be happy to know that they aren’t. While most traditional Japanese knives are flat welded, these knives are manufactured through a different process. The main difference is that the traditional construction is achieved by stamping a steel boned blade into a blank. Then the blade is shaped and forged. The result is a knife that has a strong, fully functional handle fit for the task. The blade is actually free flowing in the direction of the user’s choice.
For cutting food, the handle of a honesuki knife allows for efficient maneuvering of the knife. The contoured design of the handle makes it easy to control and use while cutting, even with two hands. The sharpening is quick and reliable as well. The combination of a blade that is perfectly balanced yet holds a sharp edge for crisp cuts, and the ergonomic design of the handle makes it an excellent substitute for a traditional knife.
For every occasion, there is a style of honesuki Boning Knife that will best suit your needs. Whether it’s for carving, slicing, cooking, collecting, or gardening, there is a honesuki knife that will be suitable for your needs. There is a model for every occasion, be it hunting, fishing, camping, cleaning, decorating, sports, or survival. Because the steel used in the construction of most honesuki knives is of the highest quality, the durability is unsurpassed for its class and performance.
A traditional chef knows that a knife can make the meal or presentation just that much more memorable. With the Honesuki Boning Knife, every knife enthusiast has a reason to smile. The knife itself holds a lifetime of faithful service. The handle, the blade, the lock, and many other details combine to ensure your safety and enhance your confidence in the kitchen. The price you pay will depend on the specific model, but considering all the positive benefits it offers, it’s definitely worth the cost.