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.
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Product details
- Blade Length: 155mm (Measurement of the cutting edge)
- Total Length: 296mm (Blade tip to handle end)
- Blade Height: 40mm (Heel to spine)
- Blade Thickness: 4.4mm (Spine width above the heel)
- Total Weight: 119 grams
- Core Steel: Super Blue Steel
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Care Tip – Reactive Carbon Steel
The core (and on some ranges, the cladding steel too) of this knife is made using a carbon steel which can react with moisture and acids in your food and so is not stainless or rust-proof.
- Cladding Steel: Stainless
- Hardness: 63-64 (HRC)
- Handle Style: Japanese
- Handle Material: Octagonal cherry wood with black pakka wood bolster
- Left or Right handed: Either (Double Bevel)
Product SKU: MASA-029-##
Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and things such as blade or wood finishes can vary. We will always endeavour to provide the most accurate measurements, photos and descriptions of our products.
Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.
Meet the maker
Yoshimi Kato
Yoshimi Kato San is the son-in-law of Hiroshi Kato San (who recently took a step backwards after over 50 years as a blacksmith).
