This is a thicker bladed knife designed for making light work of poultry so boning that chicken, duck or pheasant is a breeze.

This honesuki has 2 slight scratches on the blade as you can see in the photo. Barely noticeable so grab a bargain!

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 with.

Please note, this knife is not for cutting through bones but for taking the meat off the bone.

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.

5 / 5Overall performance

5 / 5Beauty

5 / 5Durability

5 / 5Ease of care

4 / 5Comfort

5 / 5Value for money

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
  • Handle style

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 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, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.