6" Honesuki - Classic

Sale price$390.00
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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.


Pickup currently unavailable at Reno Warehouse

6" Honesuki Japanese poultry butcher kitchen knife - Classic - Town Cutler

6" Honesuki - Classic

Reno Warehouse

Pickup currently unavailable

4850 Joule Street
Suite A6
Reno NV 89502
United States

+17754331525

Knife Details

Blade Length: 6 in

Steel: AEB-L Stainless Steel

Handle Material: Stabilized Buckeye Burl with Stainless Steel Bolster

Rockwell: 62

Weight: 7.9 oz

Spine Thickness: 0.100"

Blade Height at Heel: 2"

Read our steel and care guides to learn how to care for your knife.

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

Knife Use

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.

Knife Care

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.

Sharpening

A sharp knife is always safer than a dull knife.

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

Detail shot of Honesuki showing the contoured Buckeye Burl handle, triangular blade shape, and drop point.