Kaiden W2 Honkasumi 150 Garasuki with saya
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Kaiden White 2 Garasuki 150mm
A PRO grade poultry boning knife made from White 2 steel. The Garasuki is a single bevel knife designed for portioning and boning poultry. (but do not cut through bones). Compared to the western boning knife the Garasuki will cut far cleaner and give you best yield from your produce.
Handle is octagonal magnolia wood with black buffalo horn bolster.
Kaiden W2 Honkasumi Series
Single bevel Japanese knives from Sakai region are famous amongst chefs the world over. While there are other regions that make single bevel knives, the benchmark has always been those forged and sharpened in Sakai.
While most in the know are fully aware of the hierarchy of steels (blue and white 1,2,3 etc) the differing grades of forging and sharpening finish are not so common knowledge.
Although different Sakai knife houses have differing designations for the lower grades most agree that the "Honkasumi" name should be kept for the highest finish blades forged and sharpened by the best and most experienced tradesmen. Kaiden Honkasumi follow this tradition by presenting professional knives of the highest calibre. A highly polished "ago", "uraoshi" finish and beautiful contrast in the hagane and jigane sets the standard for our W2 series.
Kaiden W2 knives are comparable to the top of the line "Masamoto KS Honkasumi" series (White 2, Shiro-ko) but with superior fit and finish, upgraded octagonal handle and without the premium pricetag of the Masamoto brands.
We are very fortunate to be able to present these knives to our customers.
- This is a single bevel knife (one sided edge) for right handed users only.
- Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
- This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.
|Blade Thickness||5.9mm||Tang||Pin tang|
|Composition||Hitachi white 2|
|Edge||Kataba bevel for right handers||Saya||Included|