Size
150mm
Overall length
291mm
Blade height
38mm
Handle to tip length
168mm
Thickness
4.0mm
Edge length
153mm
Weight
131 g
Handle length
128mm
Steel
Aogami 2 covered with oxidizable soft iron
Steel Type
Carbon steel (oxidizable)
Handle length
Kurouchi damascus
Usage
Boning knife
Hand Orientation
Ambidextrous
Production
Kochi
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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.