3 products

      3 products

      Honesuki - The knife for the rough stuff

      Originally, Honesuki knives were developed for boning poultry. Poultry joints can be cut with this type of knife, but no chopping should be done and no bones should be split. The blades are kept thin to allow for flexibility when cutting along the bone.

      Original Japanese Honesuki Knives - hand forged beauties for filleting work

      Nowadays, Honesuki knives are also frequently used as filleting knives for meat and fish. The sharp tip allows even connective tissue and fat to be cut precisely. The rather stiff blades are often ground on one side and the typical blade length is about 150mm. The blade thickness is thicker compared to Japanese utility knives. Buying a Santoku knife for boning is not a good idea and you should go for the Honesuki in this case.