Japanese Style Boning Knife Honesuki 150 mm Blade

Boning knife
Length: 265 mm
Blade length: 150 mm(5.9')
Thickness: 1.5 mm

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Japanese Boning Knife
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well.Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than Western style equivalents.The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meet from bone.

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Traditional Blade Making Process
Our experienced kitchen knives smiths hand sharpen the edge with traditional Honbazuke method to be 12-15 degree per side.Our technique and facility balance the relationship between malleability and hardness of the steel precisely.

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