This is a thicker bladed knife designed for making light work of poultry, so boning that chicken, duck or pheasant is a breeze.
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.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 170 mm (Measurement of the cutting edge)
- Total length 300 mm (Blade + Handle)
- Blade width 5 mm (Measured where blade enters handle)
- Blade height 39 mm Heel to spine
- Total weight 125 grams
- Blade Material White Steel cutting edge, laminated in Stainless
- Hardness 61-63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
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
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 not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
What is a knife?
A Japanese boning knife for meat and poultry - the honesuki is typically quite thick along the spine and with a very sharp and pointed tip it's designed to get in and around bones and joints to strip out your cuts of meat easily.
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.