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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"
- Steel: AEB-L Stainless Steel
- Handle: Stabilized Buckeye Burl with Stainless Steel Bolster
- Rockwell (HRC): 62
Read our steel and care guides to learn how to care for your knife.
