6" Honesuki - Classic
A Japanese-style boning knife traditionally used for poultry, superb at deboning and cutting through soft joints.
While maintaining a traditionally stiff and triangular shape, our honesuki has a wider and taller profile that provides knuckle clearance from the tip to the heel of the blade. Its drop-point is ideal for going through joints, and like our hankotsu, its 50/50 chisel-grind bevel cuts protein away from the bone with high accuracy.
Buckeye burl varies in color and grain structure and may vary from the displayed photo, as each piece of wood is unique.
Blade Length: 6 in
Steel: AEB-L Stainless Steel
Handle Material: Stabilized Buckeye Burl with Stainless Steel Bolster
Town Cutler's original knife line with superb edge geometry and a refined fit and finish has proven the test of time. Our Classic line is razor-sharp, with blades made from AEB-L stainless steel, for when a precise and fine edge really counts. An elegant, curvaceous handle supports a wide range of grips, allowing for continuous comfort and maximum control.
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