Made from SK tool steel, these knives are easy to sharpen and retain their edge very well thanks to their hand-forging quality. SK tool steel is commonly used as working steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening.

Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.  

Brand: Hitohira ひとひら 
Producing Area: Seki-Gifu/ Japan
Profile: Honesuki Kaku
Size: 135mm
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Pakka Western
Total Length: 257mm
Edge Length: 134mm
Handle to Tip Length: 143mm
Blade Height: 36mm
Thickness: 2.2mm
Handle Length: 110mm
Weight: 152g
Hand Orientation: Right Handed