{"product_id":"honesuki-145mm-4","title":"Honesuki 145mm","description":"\u003cp\u003eThis Tetsu Honesuki feature a small but strong blade, good distal taper, thin tip\u003cspan\u003e. Flat profile from the heel with a curve toward the tip. The San-mai\u003c\/span\u003e is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel then finish by hand on bench stone. The grind is asymmetrical for right handed chef. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecs :\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Name : Honesuki \u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eYear : February 2026\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eConstruction : San-maï (3 layers)\u003cbr\u003e- Range : Tetsu KU\u003cbr\u003e- Geometry : Medium to thin thickness\u003cbr\u003e- Blade length (heel to tip) : 145mm\u003cbr\u003e\u003cspan\u003e- Blade height (at the heel): 40mm\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- Hagane : 135Cr3\u003cbr\u003e\u003cspan\u003e- Jigane : Wrought iron\u003c\/span\u003e\u003cbr\u003e- Handle : Wa (Otcogonal), Walnut \u003cbr\u003e- Balance point : at the emoto\u003cbr\u003e\u003cspan\u003e- Distal taper : 5.1 \/ 2.3 \/ 1.1 mm\u003c\/span\u003e\u003cbr\u003e- Weight : 125.0 grams\u003cbr\u003e- Finish : Kurouchi with Kasumi\u003cbr\u003e- Special feature : Take down handle with brass pin and tool\u003cstrong\u003e\u003cbr\u003e- Observation : Asymmetric grind 70\/30 on the left side\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Hardness :\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e≥ 64HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at hello@simonmaillet.com.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy blades are made from carbon steel not stainless steel as it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything. Claddings stated as \"dirty wrought iron\" will be more reactive. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench postage with Chronopost \/ Colissimo\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eInternational postage with DHL express\u003cspan\u003e \/ UPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Simon Maillet","offers":[{"title":"Default Title","offer_id":55520980074872,"sku":null,"price":365.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0460\/6171\/5607\/files\/IMG_4715.jpg?v=1775162338","url":"https:\/\/www.simonmaillet.com\/products\/honesuki-145mm-4","provider":"Simon Maillet","version":"1.0","type":"link"}