Korin Special Inox Black Handle Honesuki
Size: 5.9" (15cm)
Style: Boning Knife
The Korin Special Inox Black Handle knife was created to have all the features that a professional knife should have. They are high-performance and easy to maintain and re-sharpen, perfect for both home-use and professional-use. The special-grade AUS10 steel used in making these blades has a much higher carbon content than other stainless steel but also contains added stain and rust-resisting elements, making this knife cut and feel like a carbon steel knife. Each knife was made with sub-zero treatment making the steel very hard yet durable. The Rockwell scale for this knife is HRC 60 which gives the blade a longer sharper edge.

The black handle is made of an easy-to-clean and bacteria resistant POM molded handle and topped with a stainless steel cap. With superior balance and a slightly weighted feel, these knives are comfortable in the hand and a pleasure to use.

The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.

List Price: $
Price: $198.00

Stain-Resistant Steel
Not Included
POM (Polyacetal Resin)

* (Bolsters made of water buffalo horn may vary in color)
Style Honesuki - Boning Knife
Steel Type Special Grade AUS10 Steel
Saya Cover Not Included
Bevel Asymmetrical (80:20)
Handle Material Polyoxymethylene (POM)
*HRc 60

  1. As seen on Yahoo Holiday Gift Guide, December 2012
  2. As seen on PlayBoy Magazine, December 2012
  3. As seen on CBS: 2 In The Kitchen, November 2012

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.

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