Tsunehisa VG10 Damascus Tsuchime Honesuki 150mm
Tsunehisa VG10 Damascus Tsuchime Honesuki 150mm
Tsunehisa VG10 Damascus Tsuchime Honesuki 150mm

Tsunehisa VG10 Damascus Tsuchime Honesuki 150mm

Regular price 16,500.00 RSD
Sale price 16,500.00 RSD Regular price
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When it comes to hand-forged Japanese knives, this series would be said to have an excellent price-quality ratio. The perfect combination of damask patterns and forging marks with the European style handle make this knife highly desirable among professional chefs and hobbyists.

Honesuki is a knife intended for processing poultry and smaller animals with bones. Whether you are preparing chicken, turkey or other poultry, as well as smaller game, Honesuki is the ideal choice. The knife has a very sharp tip. The slightly thicker 2mm blade combined with the asymmetric blade will make this one of the favorite knives in your collection.

The blade is made of VG10 steel that is coated with multiple layers of damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steels for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness. In Japanese, ``tsuchime'' means ``nailed'' and you'll see actual hammer marks on the blade. This finish does two things: it gives the knife a look reminiscent of the hand-crafting techniques of ancient Japan, and it creates tiny air pockets that prevent an absolute vacuum from forming, so particularly starchy foods like potatoes can't stick to the knife.

The handle of the knife is made in European style, from stabilized wood secured with three steel rivets and secured with a stainless steel collar that is welded where the handle and blade meet.

Specifications

Manufacturer: Tsunehisa
Blade type: Honesuki
Blade length: 147mm
Total length: 268mm
Knife weight: 162 years
Blade type: Asymmetric 90/10
Back thickness: 2.1 mm
Steel: VG10
Hardness HRC: 61 ±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

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Customer
Tsunehisa VG10 Damascus

Kao profesionalni kuvar koji svaki dan koristi ovaj noz za obradu mesa, jako sam zadovoljan njime. Kvalitet celika i njegove preformanse su na visokom nivou. Ostrica ostaje dugo ostra uz pravilno koriscenje i odrzavanje, a njegovo rucno ostrenje na kamenu granulacije #1000 marke Shapton, je brzo i lagano. Svaki put posle koriscenja noza, odrzavam ostricu na koznom stropu. Nadam se da vam moj komentar znaciti i da ce vam pomoci oko odlucivanja za ovaj noz.
Srdacan pozdrav.

David

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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