JCK Original Kagayaki CarboNext WA Series KC-4W Wa Honesuki | Boning Knife

Our innovative KAGAYAKI CarboNext product range uses a next generation carbon tool steel that we call “CarboNext”. 

CarboNext blades allow you to enjoy all the usual advantages of a traditional high carbon steel blade (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The mono-steel blades are made of solid CarboNext special high carbon tool steel, hardened to HRc. 59-61. 

CarboNext knives feature high-level craftsmanship and superb fit and finish. The blade has a slow gradual taper and is finely ground, resulting in excellent cutting performance and blade balance.

We particularly recommend CarboNext knives to first-time users of carbon steel knives because they offer superior rust resistance and ease of maintenance. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

We often receive customer requests and inquiries about Honesuki (Boning Knives) with traditional Wa handles. The requests often ask for properties such as light weight, good blade balance, high cutting performance, practicality and high quality. With the help of our Kagayaki Craftsman team, we decided to make a simple, but very functional Wa Honesuki for our customers.

Kagayaki CarboNext Wa Honesuki are fitted with a comfortable Octagonal Magnolia Wood Handle that has a Water Buffalo Horn Ferrule. For safekeeping, this knife comes with a matching magnolia wood Saya (Sheath) and a black pakkawood Saya pin.

Expert Craftsmanship and true Passion are necessary to create a beautifully polished, three-dimensional Honesuki blade, with a perfectly polished blade tip, spine, finger choil / Machi.

Originally, the Honesuki was intended to be a specialized knife for de-boning and breaking down poultry, but many people have found they are also capable of filleting fish and red meat. In fact, Honesuki can do many tasks that Western boning knives can do.

This Japanese Traditional Wa Style Boning Knife is now available in our JCK Original Kagayaki brand collection.

Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

• Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.

• ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs.

Specification

Knife Model: JCK Original Kagayaki CarboNext WA Series KC-4W Wa Honesuki | Boning Knife

Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

Rockwell Hardness (HRc): 59 to 61

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

Wa Honesuki 145mm (5.7″) Cutting edge length: 145mm (5.7″) Total Length: 277mm (10.9″) Blade Thickness: 2.2mm (0.08″) Blade Width: 40mm (1.5″) Handle Length: 118mm (4.6″) Total Weight: 79g (2.7oz)

About Left Handed Version

Sorry. This knife is not available for left handed version.

Instructions & Maintenance

Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.  

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.