6" Honesuki - Carbon Pommel

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.

• Razor-sharp 52100 carbon steel blade allows for clean and precise cuts
• Unique shape of the Honesuki knife is specifically tailored to butchery work and allows for intricate maneuvers and precise control
• 50/50 chisel-grind blade bevel
• Welded stainless steel bolster and pommel
• Sleek Burlap Micarta handle
• Stonewash-finished blade
• Made in the USA
• Free sharpening
  
  

Special Care for Carbon Steel

Following proper care and maintenance will help prolong the life of your knife and ensure excellent performance.

• Always keep your knife dry and clean!
• Hand wash with warm soapy water. No abrasive sponges.
• Never put your knife in the dishwasher or leave it soaking in water.
• Dry your knife completely using an absorbent towel. We find paper towels work the best.

Important Information: Carbon steel has a higher carbon content and is, therefore, more reactive than stainless steel, which means it will visually change over time. Because of this, a natural patina, or hueing, will develop on carbon steel over time and will serve as a protective layer to the steel.

Knife Sharpening

A sharp knife is always safer than a dull knife.

When your knife starts to feel dull, it's time to have it sharpened. Learn more about knife sharpening for Town Cutler knives.