Collection: Honesuki

The honesuki knife, with its distinctive triangular shape, was developed in Japan specifically for boning poultry. Crafted to handle precise butchery, the honesuki combines strength and finesse in one tool. Its robust heel is designed to push cleanly through joints, while the pointed tip delicately works around bones, allowing chefs to separate meat without tearing or damaging delicate cuts. Unlike Western boning knives, the honesuki features a stiff blade that provides superior control for intricate tasks.

Today, the honesuki is prized by butchers and chefs alike for its versatility, extending beyond poultry to trimming meats and tackling small butchery jobs. Its unique shape and almost single-bevel edge embody Japan’s dedication to specialized tools that make even challenging tasks more precise. As international chefs have discovered, the honesuki offers an efficient blend of power and precision, securing its place in professional kitchens worldwide.