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Home | Boning | Ashi Hamono Ginga 150mm Honesuki Kaku Shirogami 2 Western Handle with

Ashi Hamono Ginga 150mm Honesuki Kaku Shirogami 2 Western Handle with Saya - LEFTY

€218,93
€218,93
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Ashi Hamono 150mm honesuki kaku with Shirogami #2 carbon steel blade and western style riveted pakka wood handle. Right Handed. Saya cover is included.

Made right-handed, honesuki kaku are primarily designed for breaking down poultry. This Japanese boning knife has a thick, triangular, self-guarded blade. These type of honesuki are great for sliding through joints and going through smaller bones.

Ashi’s Shirogami 2 knives are some of the lightest, thinnest and easiest to sharpen knives we have come across. Their cutting feel is excellent due to top quality hand grinding, creating convexity on the side of the knife, and making them extra thin behind the edge. They hold their edge quite a bit longer than their stainless counterparts, but will require more maintenance to prevent rusting. Ideal for a home cook or professional that needs thin high performance blade with good sharpen-ability.

Shirogami is a reactive carbon steel. It should be dried immediately after use to avoid rusting. It will patina with normal use. Rust can be removed with a light abrasive.

Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality carbon and stainless steels. These knives have an excellent fit and finish, from their grinding to heat treatment and hafting.

Brand: Ashi Hamono
Producing Area: Sakai City, Japan
Profile: Left-Handed Honesuki Kaku
Size: 150mm
Blade Type: Carbon Steel
Steel Type: Shirogami 2
Handle: Pakka Western
Total Length: 280mm
Handle Length: 122mm
Handle to Tip Length: 158mm
Blade Height: 43mm
Edge Length: 158mm
Thickness: 2.38mm
Weight: 164g
Hand Orientation: Left-handed
Saya: Included
HRC: 60-61 

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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