The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid. Once you get your head around the triangle shape and the rugged design you will understand quickly that this is a perfect knife for chicken especially. Its also perfect for working round larger joints of meat with bone as the fine strong tip can manoeuvre round socks and scrap bone very fast. This is very different to the normal western style butchery knife but if you give it a go you will not regret it.

After years of fine-tuning and consultation with professional chefs, Misono released the 440 series. The Misono 440 line is constructed out of molybdenum steel and a water resistant wooden handle. The amount of chromium is increased from 13% to 16% for the 440 line in order to achieve a longer edge retention than the Misono Molybdenum line. The curve of the water-resistant wood handle is designed to fit comfortably in the user’s hand, making it popular among those who prefer thinner handles. The brand’s famously thin and sharp knives are hand finished and inspected to ensure the highest quality product.