Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm Blade 3 mm Width of Spine

3 mm Width of Spine at about 1 cm from tip 1

Ginsan steel offers the sharpness associated with carbon steel alongside stainless corrosion resistance

The Byakko series comes standard with a ebony handle

This classic is a much have for the true Sushi chefs

This steel offers excellent performance while remaining relatively hard to sharpen

Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm Blade 3 mm Width of SpineThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki is a 150mm single bevel boning knife best fit for professional chefs and enthusiasts requiring precise poultry preparation. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad construction and kurouchi tsuchime finish. The triangular profile and pointed tip facilitate manoeuvring around bones and cutting through joints, while the stiff blade