Honesuki 142 Carbon

Honesuki is a traditional Japanese boning knife, originally designed for poultry butchering. Thanks to its solid tip and triangular shape, it works well along bones, joints and skin. But this particular piece is lighter and more subtle than the classic Honesuki, so you can easily use it as a versatile little kitchen knife – for vegetables, fruit or small slicing, for example.

The blade is made of W1 carbon steel, hardened to 60-61 HRC. This steel offers excellent cutting performance and long blade life, but it is not stainless – so it is important to care for the knife properly. Always wash it after use, pat dry and ideally rub it with a little oil. This is the only way to retain its properties and prevent corrosion.

Although the knife is strong and sharp, it’s not designed for soldering or chopping bones – its lightweight construction makes it more suited to precision work, where you’ll appreciate its nimble handling and slim profile.

Care and maintenance:
After use, I recommend rinsing the knife with clean water and wiping dry. It should not be washed in the dishwasher or left in a damp environment. The best sharpening results are achieved on water stones – if you need the blade refreshed or have any questions, feel free to contact me.