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Honesuki Knife
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Original price $147.00 - Original price $147.00Original price$147.00$147.00 - $147.00Current price $147.00Hitohira TD Aogami #2 Kurouchi Honesuki Kaku 150 mm Padauk
The Hitohira TD Aogami #2 Kurouchi Honesuki Kaku 150 mm Padauk kitchen knife is a practical and affordable solution for your poultry boning needs. ...
View full detailsOriginal price $147.00 - Original price $147.00Original price$147.00$147.00 - $147.00Current price $147.00 -
Original price $215.00 - Original price $215.00Original price$215.00$215.00 - $215.00Current price $215.00Hitohira FJ VG-10 Honesuki Kaku 150mm Ho Wood Handle (Wa)
The Hitohira brand is a guarantee of excellence and you can be sure that every knife sold under this name will meet rigorous quality standards.
Original price $215.00 - Original price $215.00Original price$215.00$215.00 - $215.00Current price $215.00 -
Original price $98.00 - Original price $98.00Original price$98.00$98.00 - $98.00Current price $98.00Kanehide Bessaku Honesuki Kaku 180mm Elastomer Handle (T)
Original price $98.00 - Original price $98.00Original price$98.00$98.00 - $98.00Current price $98.00 -
Original price $174.00 - Original price $174.00Original price$174.00$174.00 - $174.00Current price $174.00Kumokage Aogami #2 Kurouchi Damascus Honesuki 150 mm Tagayasan
Forged by Tora Tamura and ground by Tateo Myojin (Father of Naohito Myojin), this double bevel honesuki is easy to use and simple to sharpen compar...
View full detailsOriginal price $174.00 - Original price $174.00Original price$174.00$174.00 - $174.00Current price $174.00 -
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00Kanehide Bessaku Honesuki Kaku 150mm
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00 -
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00Kanehide Bessaku Honesuki Maru 140mm
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00 -
Original price $83.00 - Original price $83.00Original price$83.00$83.00 - $83.00Current price $83.00Kanehide Bessaku Left-handed Honesuki Maru 150mm
Honesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsOriginal price $83.00 - Original price $83.00Original price$83.00$83.00 - $83.00Current price $83.00 -
Original price $83.00 - Original price $83.00Original price$83.00$83.00 - $83.00Current price $83.00Kanehide Bessaku Gaucher Honesuki Kaku 150mm Bois de Rose
Honesuki means "bone lover". This knife is mainly used for boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the ba...
View full detailsOriginal price $83.00 - Original price $83.00Original price$83.00$83.00 - $83.00Current price $83.00 -
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00Kanehide Bessaku Honesuki Maru 150mm Bois de Rose
Original price $65.00 - Original price $65.00Original price$65.00$65.00 - $65.00Current price $65.00
About the honesuki knife
Discover the best Honesuki for you
It is specifically designed for deboning poultry, but many people have found the knife to be capable of filleting fish and performing many other tasks as well. The Honesuki has a particular, triangular profile which requires a very specific technique. It should not be used to split poultry or to cut their bones. For these tasks, I recommend the deba.
The Honesuki's ''tanto'' reverse tip design increases tip strength while allowing it to easily pierce skin and make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of cutting connective ...
Discover the best Honesuki for you
It is specifically designed for deboning poultry, but many people have found the knife to be capable of filleting fish and performing many other tasks as well. The Honesuki has a particular, triangular profile which requires a very specific technique. It should not be used to split poultry or to cut their bones. For these tasks, I recommend the deba.
The Honesuki's ''tanto'' reverse tip design increases tip strength while allowing it to easily pierce skin and make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of cutting connective tissue and fat.
