4½" Honesuki, Shun Blue Steel
12cm (4½’’) Honesuki [Japanese Boning Knife]
PERFECT POULTRY KNIFE –
Need to bone out a chicken? This is your knife. The Shun Blue Honesuki is a Japanese boning knife. The 4½ -inch blade is perfect for maneuvering around bones and between joints. Once you get this knife in your hands, you will be astounded at the absolute control you wield as you process your poultry and other proteins. Its razor-sharp blade makes removing breasts from bone easy and cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too and you can use the blade’s spine for scraping. Once you have used this Japanese boning knife, you may never go back to a European style again.
CREATED BY A CHEF FOR CHEFS
The Shun Blue Steel line was created with Shun’s Brand Ambassador and James Beard Award-nominee Chef Chris Cosentino. . Internationally renowned for his “nose-to-tail” cooking philosophy, Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. The beautiful gray PakkaWood handles are a traditional Japanese design that provides a secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.
The blades utilize traditional Japanese San Mai construction with a Blue Steel carbon steel is sandwiched between two layers of stainless steel for the ultra-sharp benefits of carbon steel without the additional maintenance. Blue steel is produced exclusively by Hitachi Metals using high quality iron-sand to create different grades of steels including white steels and blue steels. The steel itself is not blue or white in color, but the designation refers instead to the color paper the raw steel comes wrapped in when delivered to Hitachi. In Japan its common practice for steels to be named and referred to; based on the color of the packaging the raw steel is delivered in. The blades are mirror polished to not only look beautiful, but to enhance their stain resistance with a light bead blasting along the edge shows off the San Mai construction. Please note that these knives will need additional care to protect the edge from rust. Each knife includes a Japanese-style wooden Saya, or blade cover.
AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.
Discontinued by manufacturer, limited quantities available.