OKEYA HONESUKI AOGAMI #2 150MM (5.9")

OKEYA HONESUKI AOGAMI #2 150MM (5.9") Kitchen Knives

Slovenia

$160.00

Shipping

Available delivery options

Local pickup ● Free :
Collection Area: , SI
Local pickup needs to be agreed in advanced. Buyers need to contact Seller before placing an order to arrange for a local pickup.
Slovenia → US (contiguous) ● $20 : Shipping to contiguous United States (CONUS).
Slovenia → US (Alaska & Hawaii only) ● $30 : Shipping to Alaska or Hawaii.
Slovenia → European Union (EU27) ● $15 : Shipping to a country within the EU27.
Slovenia → Rest of World ● $35 : Shipping to countries not listed above.

KnifeMarket Buyer Protection

Payment via the Escrow Service

Verified Listings

Insured Shipments

5-day Return Policy

Learn More >

Product description

The Fujiwara Honesuki Aogami#2 . This Japanese-style boning knife boasts a unique "reverse tanto" tip that enhances strength and precision. With an unmistakable triangular shape, it's tailor-made for deboning poultry and maneuvering through soft joints.

The Fujiwara Honesuki Aogami#2's design allows swift turns, ideal for trimming fat and connective tissue with ease.

Exceptional Profile and Performance:
Setting it apart, this Honesuki exhibits a slightly thinner profile. While suited for standard deboning tasks, its delicacy demands care around bones. Despite its delicate nature, the thin double bevel profile glides through meat effortlessly.
Ambidextrous Excellence:
Uniquely, this Honesuki is sharpened to a balanced 50/50 angle, accommodating both right and left-handed users. Traditionally asymmetrical, this adaptation embraces inclusivity, catering to a wider range of culinary artists.

San Mai Construction and Core Steel:
Crafted through san mai construction, the blade features an Aogami#2 steel core encased in stainless steel layers. This fusion delivers the best of both worlds: the high carbon core's prowess safeguarded by the protective stainless steel exterior.

Aesthetics Meets Practicality:
The 150mm (5.9") blade showcases the exquisite nashiji finish – a hammered texture that enhances aesthetics and reduces food adhesion.

Legacy and Heritage:
With roots dating back 140 years, the Fujiwara family-run smithy transitioned from traditional sword crafting to the art of hand-forged kitchen knives. Yasuhiko Fujiwara, a third-generation blacksmith, and his son, Akihito Fujiwara, embody the legacy. The workshop, nestled in Miki city, Hyogo Prefecture, Japan, brings forth knives that resonate with generations of expertise.

The Fujiwara Honesuki Aogami#2 embodies both functionality and artistry, a testament to the fusion of time-honored craftsmanship and innovation.