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The Honesuki is designed specifically for de-boning and breaking down chicken and other poultry. A relatively short, triangular shaped blade with a k-tip. The Honesuki is perfect for weaving in between joints, piercing skin and make precise cuts in tight spaces. The thin, razor-sharp blade is perfect for trimming connective tissue and fat, particularly when using the sharp and precise tip area. The blade height at the heal is slightly taller than a petty, giving the Honesuki the capability of comfortably punching through the cartilage in-between joints. Avoid hitting bones though this is not a cleaver.

A wonderful poultry boning knife, many professionals have also found the Honesuki, with its diverse angular shape to be very capable in other tasks like fileting fish, and red meat amongst other tasks. A great knife for any professional and home cook.