6" Honesuki - Classic

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

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.

• Razor-sharp AEB-L Stainless 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
• Made in the USA
• Free sharpening
  

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: All stainless steel contains some level of carbon, which is important for sharpness and performance. Because of this, light hueing can develop on stainless steel if not cleaned and dried properly.

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.