Sayuto Sequoia San Mai hammered honesuki knife 15cm

A specialized knife for poultry processing

The Sayuto Sequoia San Maï 15cm honesuki knife is inspired by a Japanese model traditionally used to prepare poultry. Its rigid blade and marked tip make it easy to follow joints, separate pieces with precision and carry out meticulous boning work.

More compact than a chef's knife, it offers excellent control when making technical cuts. This honesuki boning knife is equally suited to demanding amateurs and cooks who wish to prepare their own poultry with greater precision and comfort.

A San Maï blade designed for precision

The 15cm blade is based on a San Maï construction composed of three layers of steel. This structure combines a hard, high-performance central core with two softer outer layers, which contribute to the overall strength of the blade while protecting its core.

The core is made of 10Cr15CoMoV stainless steel. This steel is appreciated for its good balance between cutting quality, corrosion resistance and ease of maintenance. It offers an efficient cutting edge for the precision work demanded of a honesuki knife.

The blade has a hardness of around 60 HRC on the Rockwell scale. Such hardness ensures good edge retention and easy maintenance with a suitable stone.

The visible hammering on the upper part of the blade lends relief to the whole and reinforces its authentic appearance. Combined with the dark brute forge finish, it gives the knife a distinctive character that perfectly matches its Japanese inspiration.

Theflat cutting edge facilitates precise cutting and ensures smooth penetration of food. It also ensures good control when working close to bones and joints.

A traditional redwood handle

The handle is made from redwood, a species appreciated for its natural grain and warm nuances. Each handle has its own pattern, adding a unique touch to each knife.

The octagonal shape provides a stable, comfortable grip. It improves knife guidance and enables precise work during repeated cutting.

The black buffalo horn bolster harmoniously completes the ensemble. Its contrast with the redwood reinforces the knife's elegance, while emphasizing its Japanese inspiration.

Features and benefits

• 15cm blade: ideal for poultry and precise work
• San Maï design: superimposition of 3 layers of steel
• 10Cr15CoMoV stainless steel
core
• : high-performance cutting
Hardness
• approx. 60 HRC: long-lasting cutting edge
• Contrasting hammering: authentic aesthetic
• Dark forge finish: strong character
• Flat grinding: precise, fluid cutting
• Redwood handle: warm wood
• Octagonal shape: Japanese look
• Black horn

• : ideal balance
• Storage case: protection and gift idea

Using and caring for my honesuki boning knife

To preserve your Sayuto Séquoia San Maï honesuki knife, wash it exclusively by hand with a soft sponge and neutral soap. Dry the blade carefully after each use to preserve its appearance and performance.

Use a wooden or synthetic cutting board to protect the cutting edge. Regular sharpening with a stone will maintain optimum cutting quality over time. Store your knife in its case after use to protect the blade.

Sayuto Sequoia San Maï universe

The Sayuto Séquoia San Maï range is made up of knives inspired by traditional Japanese cutlery. Hammered blades, rough forged finishes and natural wood handles create knives with an assertive style that are a pleasure to use every day.

This Sayuto Séquoia San Maï honesuki knife completes the range perfectly, with a specialized model designed for precision work around poultry and meat.

Many more boning knives are available on Knifeleader.eu!