The Honesuki is the preferred shape for boning in traditional Japanese kitchens. With the very straight edge profile and pointed sharp tip, it makes boning both meat and poultry very easy. The rigid blade allows sliding or shinning along the bone not only far safer but permits cutting the flesh right next to the bone. This blade is thicker and slightly heavier than most other Japanese shapes giving the knife the strength and toughness required of a good boning blade.  Like all boning knives it is not intended for chopping or cutting through bones but removing the flesh off the bone or carcass.

Once you get used to the different profile you will never use any other shape when boning any meat, poultry or game. Some of the most esteemed and busy chefs for whom meat preparation is the backbone of their menu – like those working at St John in London – now only use the Honesuki for this type of work.

Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.

The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade.
 
The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy are easier to maintain than most Stainless High Carbon or other VG10 blades.

The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability