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Specification
Brand : TAIE
BulletPoint1 : Material: ancient blade construction technique-San Mai steel, Core with High carbon stainless steel 9Cr18Mov, similar as 440C and Vg10.
BulletPoint2 : Heat treatment: Through Special heat treatment offer the knife with 62 HRC (Rockwell hardness).
BulletPoint3 : Glass Fiber Handle: G10 is the designation for a glass-based epoxy resin laminate. Glass fiber is extremely strong and durable, have creative textures, use on handle can easily workable, does not expand or contract due to normal temperature and moisture exposure, and extremely rugged.
BulletPoint4 : Knife edge sharpening: Our master has more than 15 year’s knife sharpening experience then make the knife have a best edge angle offer excellent cutting experience.
BulletPoint5 : Octagon design handle: Traditional Japanese handle octagon design with G10 glass fiber white and black color take mortise and tenon structure more beauty, also offer a good grip.
BulletPoint6 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
CareInstructions : Hand Wash
Color : Stainless Steel
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 6975541780190
IncludedComponents : 1 Boning Knife
IsDishwasherSafe : 1
ItemLength : 11.2 inches
ItemName : Chef Boning Knife 6.5 Inch Japanese Honesuki Sabaki Knife San Mai Steel Blade with Core 9Cr18Mov Stainless Steel and G10 Glass Fiber Handle 165mm
ItemPackageDimensions_Height : 35.9918 centimeters
ItemPackageDimensions_Length : 2.8956 centimeters
ItemPackageDimensions_Width : 6.4008 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : boning-knives
Manufacturer : DEZUO KNIFE
Material : High Carbon Steel 9Cr18Mov
ModelName : Honesuki Knife
ModelNumber : W-HO01
NumberOfItems : 1
PartNumber : 10012
ProductDescription : Honesuki Knife
Honesuki is specifically designed for de-boning and breaking down poultry, but many people have found the knife is also capable of filleting fish and red meat, or carrying out many of the tasks. For the Honesuki shares the triangular blade profile of the larger Garasuki, but it is both thinner and lighter, despite it still possessing a tough and durable edge. It should not, however, be used to split poultry or cut through their bones. For these tasks we recommend either the Western Deba or a heavy Chinese Cleaver. The ‘reverse tanto tip’ / ‘clip point’ design of the Honesuki increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of trimming connective tissue and fat, particularly when using the sharp and precise tip area.
Material: Blade-San Mai steel, core-9Cr18Mov. Handle: G10 Glass Fiber
Blade side: 165x41x2.5mm
Weight: 150g
About 9Cr18MoV steel composition
Carbon (C): 0.95%- it increases steel’s hardness, hardenability, and strength.
Chromium (Cr): 18.50%- It improves corrosion resistance by a large margin while improving hardness, tensile strength, and wear resistance.
Molybdenum (Mo): 1.30%- molybdenum contributes to hardening the steel and increases strength.
Silicon (Si): 0.80%- enhances strength and hardness.
Manganese (Mn): 0.80%- improves strength and hardness but to a higher degree. It also reduces brittleness and increases toughness at the same time.
Nickel (Ni): 0.60%- Corrosion resistance isn’t only achieved with chromium.
Nitrogen (N): 0.60%- nitrogen can help with hardness, tensile strength, and corrosion resistance.
Vanadium (V): 0.12%- improving strength, wear resistance, and hardenability.
ProductSiteLaunchDate : 2023-07-27T06:08:20.739Z
Size : 6.5"
Style : Yanagiba Knife
SupplierDeclaredDgHzRegulation : not_applicable
UnspscCode : 52151700