Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle

Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia HandleIntroducing the Yoshihiro Garasuki, a heavier and more robust version of the traditional Honesuki, designed specifically for poultry boning. As one of the most sought after tools among cooks and chefs, the Garasuki combines Japanese craftsmanship with innovative features that set it apart from Western style boning knives. Crafted from White Steel #2 with a hardness rating of 63 on the Rockwell scale, the Garasuki showcases exquisite Hongasumi mist

carving a roast chicken

along with a thicker spine

/* Reduced right margin for mobile */ } } The Yoshihiro Hongasumi Yanagi Kiritsuke is a remarkable knife

bringing a touch of sophistication to any meal

high carbon Blue Steel #2 allows artisans to create a thin

the Santoku blends the features of the Usuba (traditional vegetable knife) and the Gyuto (chef's knife)

The Yoshihiro Blue High Carbon Steel Suminagashi knives are complemented by a traditional Japanese-style handcrafted Ebony wood handle

making it a valuable asset to any professional kitchen

The Aoko Blue Steel #1 with a Rockwell hardness of 64 is combined with iron to create blades of exceptional sharpness

Please hand wash with a mild cleanser to maintain its edge and beauty

making it the ideal choice for both professional chefs and cooking enthusiasts

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