This is a thicker bladed knife designed for making light work of poultry so boning that chicken, duck or pheasant is a breeze.
The honesuki is a Japanese boning knife with a triangular shaped tip and a significantly thicker blade than most other knives. The Honesuki is designed to make short work of boning chicken, pheasant, duck or any other poultry you're working on.
What we thought about this knife
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates. Remember these scores are a reflection of the company these knives keep, all our knives are great (or we wouldn't sell them) but we can't give them all 5/5. A low score doesn't mean it's a poor knife, it just might be out-trumped by one of our other amazing knives.
The technical bits
- Blade length155mm(Measurement of the cutting edge)
- Total length300mm(Blade + Handle)
- Blade width3mm(Measured where blade enters handle)
- Blade height40mm(Measured from blade heel to spine)
- Total weight102 grams
- Blade materialVG10 cutting edge, laminated in Stainless
- Handle styleJapanese
- Tang styleHalf
- Left or right handedBoth
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What you get with the knife
Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.
What is a Chef knife?
The most important and frequently used knife in your kitchen. Versatile enough to take on 90% of the cutting work in your home or the pro kitchen. To any chef this knife is like an extra limb.
You can read more about Chef knives.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.