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.

The Suisin Inox range is renowned for its balance of durability, sharpness, and ease of maintenance, making it an excellent choice for both professional chefs and home cooks. These knives are crafted from INOX stainless steel, a high-quality, rust-resistant alloy that offers excellent edge retention while being easier to sharpen than many other stainless steels. The blades are precision-forged to provide a keen, long-lasting edge, ensuring smooth and effortless cutting performance.

Weight: 167g

Handle Material: Western handle with birch wood composite and metal rivets

Handle Length: 110mm (4.3")

Blade Length: 151mm (5.9")

Blade Depth: 41mm

Thickness at spine: 2.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: AUS8 stainless steel single layer

Hardness (Rockwell scale): 58 - 59