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: Aogami #2
- HRC: 61~63
- Edge Length: 155 mm
- Height at heel: 39.67 mm
- Distal Taper Heel: 3.24 mm
- Distal Taper Mid: 2.82 mm
- Distal Taper Tip: 0.54 mm
- Weight: 110 grams
- Handle: Wa-D Shaped Burnt Chestnut w/ Plastic Collar
- Shape: Honesuki
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Nashiji
- Blacksmith: Fujimoto Hamono
- Maker: Fujimoto
- Sharpener: Fujimoto 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: Aogami #2
- HRC: 61~63
- Edge Length: 155 mm
- Height at heel: 39.67 mm
- Distal Taper Heel: 3.24 mm
- Distal Taper Mid: 2.82 mm
- Distal Taper Tip: 0.54 mm
- Weight: 110 grams
- Handle: Wa-D Shaped Burnt Chestnut w/ Plastic Collar
- Shape: Honesuki
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Nashiji
- Blacksmith: Fujimoto Hamono
- Maker: Fujimoto
- Sharpener: Fujimoto Hamono
- Place of Origin: Sanjo, Japan
is here! Shop now, pay later in 4 easy installments