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: 61~63
- Edge Length: 142 mm
- Height at heel: 43.71 mm
- Distal Taper Heel: 4.11 mm
- Distal Taper Mid: 3.45 mm
- Distal Taper Tip: 0.59 mm
- Weight: 148 grams
- Handle: Octagonal Wenge w/Buffalo Horn Collar
- Shape: Honesuki
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, 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: 61~63
- Edge Length: 142 mm
- Height at heel: 43.71 mm
- Distal Taper Heel: 4.11 mm
- Distal Taper Mid: 3.45 mm
- Distal Taper Tip: 0.59 mm
- Weight: 148 grams
- Handle: Octagonal Wenge w/Buffalo Horn Collar
- Shape: Honesuki
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, Japan
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