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.

Produced around the 1990s.

Brand: Hitohira ひとひら
Profile: Honesuki Kaku
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Ebony Western
Total Length: 262mm
Edge Length: 145mm
Handle to Tip Length: 143mm
Blade Height: 38mm
Thickness: 2.1mm
Handle Length: 120mm
Weight: 109g
Hand Orientation: Right-Handed