Among Japanese chefs, the triangular-shaped honesuki is the tool of choice for boning poultry, but it's also a versatile knife that excels at trimming meats and fish. The supersharp blade combines the beauty of traditional Damascus steel with modern rust-resistance and durability.
- VG-Max "super steel" blade is clad on each side with 16 microthin layers of high-carbon steel, creating a variegated look reminiscent of a Damascus-style blade.
- Exceedingly sharp cutting edge is long lasting and easy to maintain.
- Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- Handcrafted in Japan.