Blade Length: 180 mm
Steel: Aogami #2
Handle: Walnut
Ferrule: Stainless
HRC: 61-62
Bevel: Double
Forged by a group of blacksmiths working out of Sanjo City, this knife is a great introduction to Japanese knives, with a handle in between the Japanese wa-handle and the western yo-handle. The stainless steel cladding helps prevent rust and the core makes it an extremely sharp blade.
The garasuki is a larger version of the honesuki, a poultry boning knife. This makes this knife ideal for breaking down larger poultry, like turkey, duck, etc. It has an agile tip to get around bones and a heavy heel to break through the cartilage (never bone!).
Notes:
Steel: Aogami #2
Handle: Walnut
Ferrule: Stainless
HRC: 61-62
Bevel: Double
Forged by a group of blacksmiths working out of Sanjo City, this knife is a great introduction to Japanese knives, with a handle in between the Japanese wa-handle and the western yo-handle. The stainless steel cladding helps prevent rust and the core makes it an extremely sharp blade.
The garasuki is a larger version of the honesuki, a poultry boning knife. This makes this knife ideal for breaking down larger poultry, like turkey, duck, etc. It has an agile tip to get around bones and a heavy heel to break through the cartilage (never bone!).
Notes:
- After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly to prevent rust from forming.
- When cutting acidic ingredients (eg. rhubarb, onions, tomatoes), wipe or wash immediately after use.
- Because this knife is made of carbon steel, it will eventually develop a patina, or oxidation, that will eventually help with rust prevention. Be aware that this looks like discolouration.
- Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
- Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.