JIKKO Premium Master 2 Ginsan stainless steel Japanese Honesuki Kaku (Butcher Knife)

Honesuki Kaku:

Square Shaped?iKanto Style?j: The Honesuki is used to separate meat from the bone. There are two styles of this knife, the Kanto and Kansai styles. This knife is a unique Japanese style knife similar to the western boning knife, but unlike the boning knife the blade is not flexible. This knife is also know as Sabaki.

Ginsanko stainless Steel :

This is a high grade stainless steel. The image of most rust resistant knives is that they have a poor edge compare to knives which are susceptible to rust, however, the characteristic of this metal is that is rust resistant and also has a good edge. This is currently the most popular steel type.

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Direction for using knife

Japanese knives has thin and delicate blade. You must care the knife properly.

• Do not wash in the dishwasher or dish dryer.
• Please keep the knife dry, wipe the knife after use.
• Do not leave the knife wet overnight.
• Do not cut any frozen food, it cause the knife chipped.
• Use the right type of the knife for each task.
• Store your knife in a cool and dry place.
• Improper care cause rusting and chipping.