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 
Producing Area: Sanjo-Niigata/ Japan
Profile: Honesuki Kaku
Size: 150mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Stainless Clad
Handle: Wenge Octagonal
Total Length: mm
Edge Length: mm
Handle to Tip Length: mm
Blade Height: mm
Thickness: mm
Handle Length: mm
Weight: g 
Hand Orientation: Ambidextrous