Honesuki: A yakitori chef’s best friend, this Japanese boning knife is designed to make breaking down poultry a breeze. A very rigid knife, it is meant to cut through the joints of birds. Don’t limit yourself to just chicken though, this knife also makes a great fish butchery tool if you forgot your deba at home.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: White#2
- HRC: 62~63
- Edge Length: mm
- Height at heel: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Walnut w/ Black Horn Collar
- Shape: Honesuki
- Finish: Kuro Nashiji
- Cladding: Stainless
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Yoshikane Nashiji SKD
- Blacksmith: Yamamoto-San
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, Japan
Honesuki: A yakitori chef’s best friend, this Japanese boning knife is designed to make breaking down poultry a breeze. A very rigid knife, it is meant to cut through the joints of birds. Don’t limit yourself to just chicken though, this knife also makes a great fish butchery tool if you forgot your deba at home.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: White#2
- HRC: 62~63
- Edge Length: mm
- Height at heel: mm
- Distal Taper Heel: mm
- Distal Taper Mid: mm
- Distal Taper Tip: mm
- Weight: grams
- Handle: Walnut w/ Black Horn Collar
- Shape: Honesuki
- Finish: Kuro Nashiji
- Cladding: Stainless
- Construction: 3 Layer Hand Laminated
- Edge bevel: 50/50
- Knife Line: Yoshikane Nashiji SKD
- Blacksmith: Yamamoto-San
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, Japan