Yoshihiro 1141 8A stainless steel honesuki 150 with a pakka handle

The honesuki knife, with its triangular shape, was crafted in Japan for boning poultry. Its robust heel handles joints, while the pointed tip navigates around bones with precision. Known for its strength and control, the honesuki has become a favorite for small butchery tasks.

The Yoshihiro 1141 line is made of resilient 8A steel and features a clean migaki finish. These knives are incredibly thin yet strong, offering excellent precision while remaining forgiving during use, making them a reliable tool for both beginners and experienced chefs.

Yamawaki Hamono Seisakusho, a family-run workshop founded in 1927 in Sakai, Japan, has been perfecting Japanese knife-making for nearly a century. The workshop produces knives under the brand name Yoshihiro, revered by chefs and enthusiasts worldwide, blending tradition with modern techniques. In addition to crafting these exceptional knives, Yamawaki actively educates future chefs and knife makers, helping to preserve Sakai’s cultural heritage while keeping Japanese knife-making relevant for today’s kitchens.

Hand wash and dry thoroughly immediately after use.