Cutting Boards · USED WITH: knife useBread Cutting Board with Drawer 49000006
East Boning Knife Honesuki 12 cm
CODE 12107
A 12 cm stainless steel Honesuki boning knife designed for professional kitchens.
Steel Length
120 mm
Width
40 mm
Thickness
3.0 mm
Steel Grade
1.4116 (X50)
Product information
Last updated:
Technical specifications
| Steel Length | 120 mm |
| Width | 40 mm |
| Thickness | 3.0 mm |
| Steel Grade | 1.4116 (X50) |
| Hardness | 56 HRC |
| Handle Structure | Natural Wood |
| Blade Type | Straight Edge |
| Sharpening Angle | 14-16° |
Product description
Combining traditional Japanese knife design with high-quality stainless steel, the Honesuki boning knife offers high control in deboning and precise cutting. Its 12 cm blade length and 3 mm steel thickness provide both strength and flexibility. With its ergonomic natural wooden handle, it offers a comfortable grip in professional kitchens and under intensive use, speeding up kitchen prep.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Butcher shopAt the butcher's counter, meat is broken down with these knives, trimmed of sinew and put on the counter.
02Restaurant kitchenIt is preferred for cutting and portioning in restaurants that prepare their own meat in-house.
03Charcoal grill restaurantIn charcoal grill kitchens, kebab meat is prepared with these knives before service.
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