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.

The Misono UX10 Series is the brand’s flagship line, made from high-quality Swedish stainless steel. With a hardness of approximately 59-60 HRC, these knives offer an outstanding balance of sharpness, durability, and rust resistance. They feature a special nickel and silver bolster, providing an elegant appearance and improved weight distribution. Each UX10 knife is hand-finished with a sharp bevel angle, making it one of the most sought-after stainless-steel knives among professional chefs who demand precision and reliability.

Weight: 194g

Handle Material: Western handle - Black stamina wood with a silver nickel bolster

Handle Length: 133mm (5.2")

Blade Length: 151mm (5.9")

Blade Depth: 44mm

Thickness at spine: 2.5mm

Thickness at tip: 0.9mm

Cutting Edge: Double 70/30

Blade Material: Swedish stain resistant steel

Hardness (Rockwell scale): 59 - 60