Nigara SG2 Kurouchi Tsuchime Double-bevel Honesuki (Boning knife) 150mm Black Cha
$369.95
Nigara SG2 Kurouchi Tsuchime Double-bevel Honesuki (Boning knife) 150mm Black Cha, Japanese boning knife
This honesuki is a stiff, triangular boning knife for breaking down poultry around joints. The blade is a practical everyday length. Forged by Nigara with a kurouchi finish, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The stainless steel keeps it easy to look after from day to day.
Nigara honesuki specifications
| Maker | Nigara |
|---|---|
| Knife type | Honesuki (Japanese boning knife) |
| Blade length | 150 mm |
| Steel | SG2/R2 powder stainless steel |
| Finish | Kurouchi (rustic black forge finish) |
| Bevel | Double bevel |
| Best for | Boning poultry |
Care and everyday use
It is at its best for boning poultry. The stainless steel keeps maintenance low: hand wash and dry the blade after use, keep it off bone and frozen food, and touch up the edge on a whetstone when it starts to slow. There is no need to oil the blade, which makes it a forgiving choice for everyday cooking.
Buy this honesuki at Knives and Stones
This honesuki ships fast across the United States at $369.95, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese honesuki knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Kenji A.
Feels fantastic in the hand and the Kurouchi looks even better in person.
by Ravi K.
The SG2/R2 powder stainless steel takes a wicked edge. Fit and finish are excellent for the price.
by Ian F.
Beautiful Kurouchi finish and the edge is incredible. Exactly what I hoped for.
by David N.
Best honesuki I have owned. Effortless push cuts and the food just falls off the blade.