Honesuki 135

Honesuki, a knife designed primarily for boning poultry, but thanks to its shape it can be used just like the Petty knife, i.e. for all smaller jobs in the kitchen.

The blade is made of Swedish AEB-L stainless steel with a high hardness of 60 HRC. This high hardness gives the blade an excellent and durable edge, but the knife should not be used for cutting into bones or frozen foods as this could damage the blade.

The knife requires no special care, just wash it with water and wipe dry after use. It is best to sharpen the knife on a water stone, please contact me if necessary.

The handle is made of stabilized Karelian birch.