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JKC High Carbon Honesuki (Boning Knife)

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 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.

SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.


Blade Length: 150mm

Total Length:  280mm

Thickness: 2mm  

Total Weight: 154g

Core steel: High-Carbon Steel

Laminate steel:  Nihonkou (Not Stain-Resistant)

Rockwell:  60-62

Layers: 1

Handle: Pakka wood with silicon injection

Country of Origin: Japan                    

Price: £109.00
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