6" Honesuki - Classic - Stainless Steel

  • A Japanese style boning knife used chiefly for poultry. While maintaining a traditionally stiff and triangular shape, our knife has a wider and taller profile for knuckle clearance from tip to heel of the blade. This blade's initial beveling is 90/10, for the purpose of trimming protein away from the bone with more accuracy, and the drop point is excellent for going through joints.

    Buckeye burl varies in color and grain structure and may vary from the displayed photo, as each piece of wood is unique.




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