Honesuki 145 San-Mai

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 knife in the kitchen – for vegetables, fruit or small slicing, for example.

The blade has a san-mai construction – that is, a three-layer composition: a hard core of K720 carbon steel hardened to 60 HRC is sandwiched between two layers of food-grade stainless steel. The result is high cutting performance, excellent blade life and easy maintenance, as the blade sides are corrosion-resistant.

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.