Nenohi Nenox Corian Honesuki 5.9" (15cm)
Description
About Nenox S-Type
Nenohi applies the skills and techniques of traditional Japanese knife crafting to Western style knives, with great attention to detail in each step of the production process. Nenox knives are made with a confidential blend of high carbon stain resistant steel, which undergoes a sub-zero manufacturing process to ensure a durable edge. Much of the process is done by hand, and all of the knives are hand inspected before they are shipped. From the high carbon stainless blades to the ergonomic design and luxurious handle, these knives are a testament to quality. Nenohi’s Nenox knives are loved and admired by chefs worldwide.
About Corian
The Nenox Corian handle is constructed out of Dupont Corian,
which is a non-porous composite of natural minerals and resin that
is heat, impact, and stain resistant. The white corian handle has
a modest yet sophisticated clean look and a soft smooth texture.
Purpose of Honesuki
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.
Country of Origin: Japan
Specifications
| Style | Honesuki |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | High Carbon Stain Resistant Alloy |
| Saya Cover | Not Included |
| Knife Bevel | 90/10 |
| Handle Material | DuPont Corian |
| HRC | 61 |
| Knife Weight [grams] | 222 |
| Blade Width (Widest part of the blade) [inches] | 1.5 |
| Spine Width (Widest part of the spine) [inches] | 0.12 |
| Handle Length [inches] | 4.9 |
Use
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 page on sharpening tips.