Golden Deer HAP40 Honesuki Boning 150 мм

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  • Golden Deer
  • Brand:  Golden Deer
  • Availability:  Not available
  • Product Code:  GDeer HAP40 Honesuki Boning 150 мм

   


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Description
This is the highest quality Japanese boning knife. The core is made out of Powder High Speed Steel (HSS) HAP40 which is great for holding a superior cutting edge; the core is enclosed in stainless steel to resist corrosion. This particular knife is designed for working with meat on bones, it is a little thicker and tougher than your usual kitchen knife. The knife is sharpened asymmetrically to provide superior strength to the cutting edge. It is extremely sharp out of the box and will stay this way (if used and maintained properly) for at least a half of a year of extensive use without additional sharpening.
 
HAP40 is Powder High-Speed Steel made by HITACHI Metals,ltd. It is a tool-grade steel made from the powdered alloy (blend featuring high levels of Vanadium, Molybdenum, Cobalt and Tungsten) tightened and hardened evenly. It is very hard and abrasion resistant yet not brittle.
 
Blade Material: Powder High Speed Steel HITACHI HAP40 Enclosed in Stainless Steel
Core: Powder High-Speed Steel (HITACHI HAP40)
Outside: Stainless Steel (HITACHI SUS405)
Handle: High Density Wood
Handle Color: Dark Brown
HRC: 64-66
Total length: 285 mm
Length of the blade: 150 mm
Length of the handle: 120 mm
Weight: 131 g (around 7 oz with the box)
Made in: Japan
 
Note:
HAP40 is NOT a stainless steel. This means that it WILL rust if exposed to acid, salt, moisture, etc. and therefore it should be properly maintained. This also means that the blade might have minor spots (because of air humidity) that can be easily removed by polishing the blade with a piece of rough fabric. Please avoid washing this knife in a dishwasher and wipe it dry after use; keep it dry and clean and it will serve you for a very long time. These knives are made by craftsmen, there can be minor scratches and dents on them. Almost all Japanese knives have a thin blade (not so much this particular one, but still): don't twist the blade and don't cut or hit frozen foods or bones as the edge WILL get chipped and the blade WILL break.
 

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