The Honesuki is a Japanese boning knife designed primarily for breaking down poultry but also excels at processing larger cuts of meat with bone. Unlike Western boning knives, which tend to be thin and flexible, the Honesuki features a thicker spine and rigid, triangular blade, giving it superior strength and precision. This rigidity allows for clean, controlled cuts while preventing the blade from bending when working around joints and bones.

Its sharp, fine tip makes it easy to maneuver around sockets and tight spaces, while the sturdy edge efficiently separates meat from bone with minimal effort. The Honesuki is not meant for heavy-duty cleaving but is perfect for trimming, deboning, and scraping meat cleanly from the bone. Its unique design may take some getting used to, but once mastered, it becomes an invaluable tool for butchers and chefs who work with poultry and meat regularly. If you’re looking for a precise, powerful, and highly efficient boning knife, the Honesuki is a game-changer.

Nashiji  (pear-skin) texture At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the finish preserves grainy rustic appearance that Nashiji speckle for both aesthetics and functionality. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.

Weight: 125g

Handle Material: Octagonal Walnut with black buffalo ferrule

Handle Length: 128mm (5")

Blade Length: 150mm (5.9")

Blade Depth: 41mm

Thickness at spine: 4.9mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (AS) core with stainless steel cladding and nashiji finish 

Hardness (Rockwell scale): 62 - 63