Yasuo 69 Layers Boning 180mm

Made to a JKC custom design. We have contracted the best commercial maker in Seki to produce this range of 69 Layer hammer beaten Damascus blades to suit the needs of the typical Western kitchen which often has users that utilise a more European method to cut – using force rather than edge length. The cold-forged blade is tough, hard and easy to look after. At this price point this is the best knife we sell. For economy, the laminated steel is pre forged into sheets that are laser cut to the final shape prior to expert tempering, grinding, hand sharpening and finishing. The result is a knife of outstanding quality that is comparable to many at a much higher cost. The knife series has been developed to meet a lot of chefs’ requests, especially from Western cuisine. They feel firmer and stronger if the knife is full tang for chefs from their experiences. Please Note: The handle colour varies from light to quite deep ochre.

Boning:

This is the classic Japanese boning knife, traditionally known as the Honesuki. It features a stiff, triangular blade with a pointed tip, ideal for working around joints and bones. Unlike Western boning knives, it has little to no flex and is designed for precision rather than force.

Function – Boning and jointing knife. Ideal for breaking down poultry, trimming meat, and working around bones and cartilage with control and accuracy.

Tip: The 150mm Honesuki is the most popular size for poultry and small meat cuts. Choose a Garasuki (around 180mm) for larger butchery tasks.