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. 

 Carbon steel knife care

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: SK Carbon
• HRC: 58~60
• Edge Length: 150 mm
• Height at heel: 37.28 mm
• Distal Taper Heel: 2.8 mm
• Distal Taper Mid: 2.28 mm
• Distal Taper Tip: 0.52 mm
• Weight: 175 grams 
• Handle: Western Style Pakka Wood 
• Shape: Honesuki
• Finish: Migaki
• Cladding: N/A
• Construction: Monosteel 
• Edge Bevel: 90/10
• Knife Line: Nihonko
• Blacksmith: N/A
• Maker: Saikai Kikumori
• Sharpener: N/A
• Place of Origin: Saikai, Japan