Honesuki 161

Honesuki is a Japanese boning knife with a triangular blade, designed specifically for separating meat from bones and butchering poultry. It has a solid, strong blade and a sharp tip for precise work around joints. The blade is made from Swedish AEB-L stainless steel with a high hardness of 60-61 HRC. This gives it an excellent and durable edge. However, the knife is not intended for chopping bones or frozen food – the blade could be damaged.

The handle is made of stabilised wood, which is not only aesthetically interesting but also very resistant to moisture and temperature changes. The knife does not require any special care – just rinse with water and wipe dry after use. To maintain perfect sharpness, I recommend sharpening on water stones. If necessary, please do not hesitate to contact me.