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Honesuki means "bone lover." This knife is primarily used when boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back of the blade. This helps get around joints when boning. The high edge and thin point are used for cutting ligaments and removing skin, while the sturdier heel allows you to get between bones. The Honesuki can be used for boning all poultry and small pieces of red meat, and for butchering small fish.

By Hitohira

Hitohira Imojiya TH Carbon Honesuki Maru Pakka

Regular price $145.00
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Description

Honesuki means "bone lover." This knife is primarily used when boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back of the blade. This helps get around joints when boning. The high edge and thin point are used for cutting ligaments and removing skin, while the sturdier heel allows you to get between bones. The Honesuki can be used for boning all poultry and small pieces of red meat, and for butchering small fish.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

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Size

13mm

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Overall length

258mm

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Blade height

29mm

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Handle to tip length

154mm

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Thickness

2.0mm

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Edge length

145mm

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Weight

156 g

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Handle length

105mm

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Steel

Single Carbon Steel

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Steel Type

Carbon steel (oxidizable)

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Usage

Boning knife

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Hand Orientation

Right-handed

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Production

Seki-Gifu/Japan

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INTRODUCTION TO THE HONESUKI KNIFE

The Honesuki, which translates to "bone lover," is a Japanese specialty knife originally designed for preparing poultry but also effective for preparing small fish. Its triangular blade, ranging in length from 150 to 180 mm, features a sharp point and a slightly curved back. This specific shape facilitates the precise separation of bones from flesh, whether for poultry or small fish.

ASYMMETRICAL CUTTING EDGE AND PRECISION

The unique feature of the Honesuki blade is its asymmetrical edge, generally sharper on one side (70/30), allowing for clean and precise cuts. This knife combines functionality and aesthetics, reflecting the expertise of traditional Japanese craftsmanship.

USERS AND APPLICATIONS

It is ideal for chefs specializing in Japanese cuisine and is ideal for those seeking precision in preparing poultry or small fish dishes. Its ability to make fine, controlled cuts makes it a valuable tool in professional kitchens and for passionate amateurs.

AMBIDEXTROUS VARIANT

Nowadays, we also find Honesuki that have a symmetrical 50/50 or "ambidextrous" blade. Easier to tame, the ambidextrous Honesuki is however a little less effective in the hands of an experienced cook.

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