Yamawaki SK4 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 Yamawaki SK4 line is crafted using traditional Sakai techniques and features SK4 carbon steel, known for its sharpness and durability. These knives are migaki finished and are equipped with a comfortable and durable brown Pakka handle, combining modern performance with classic craftsmanship.

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.

This knife is not stainless and should be kept dry as much as possible.

Hand wash and dry thoroughly immediately after use.