Honesuki Knives
MAKER
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Akira-Saku
iMade exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped by 3rd generation blacksmith Shoji Yoshida using no automation in the process.
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Chubo
iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
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Glestain
iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
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Masamoto
iMasamoto Sohonten is known the world over for their fine kitchen knives. A fifth generation workshop and favorite of professional kitchens, we carry both western style and single edged Masamoto knives.
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Matsubara
iMatsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
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Misono
iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
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Sakai Takayuki
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
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Takeda
iTakeda knives are handmade by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel.
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Tojiro
iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
MATERIAL
BEVEL
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50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
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70/30 Right Handed
iBlade is sharpened and a steeper angle on the right side
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Single Edge Right Handed
iBlade is sharpened entirely on the right side.
STEEL TYPE
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Blue #2
iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
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White #2
iSimilar in composition to White #1 but slightly less prone to chipping.
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Molybdenum
iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
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VG10
iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
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Aogami Super
iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
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INOX
iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
COLLECTION
Honesuki Boning Knives
Honesuki are the preferred chef knives for efficiently de-boning and breaking down poultry or other meats. The triangular profile and sharp, pointed tip of this Japanese boning knife allow for precise cutting along bones. The thicker blade and large heel are useful for cutting through cartilage and joints.
These Japanese-style butcher knives have become popular among chefs and experienced home cooks, thanks to their nimbleness and sharp edge. These qualities make a honesuki the best boning knife for butchering poultry but also allow it to be versatile enough to use for filleting fish, deboning beef and even chopping veggetables.
Our honesuki collection is made up of high-quality manufactured blades as well as knives hand-forged by some of Japan’s most revered blacksmiths. For example, the Takeda Stainless Aogami Super Honesuki 150mm is hand forged out of carbon steel, making it a unique blade perfect for breaking down poultry and other butchery tasks for experienced cooks while the Chubo Inox Honesuki 150mm is a great entry-level honesuki knife loved by line cooks as well as home cooks looking to improve their kitchen tools.
Order Honesuki Japanese Kitchen Knives Today
Elevate your culinary skills with our handcrafted Japanese boning knives, designed for precision and efficiency in every cut. Experience the perfect blend of tradition and innovation to easily break down your poultry and improve your cooking with these chef knives. Shop our complete collection of cutlery made in Japan, knife accessories, and kitchenware.
Honesuki FAQs
What is a Honesuki knife used for?
Honsuki knives should be used for breaking down or butchering poultry such as chickens, ducks, geese, quails, and turkeys.
Can the Honesuki cut through bones?
No, do not use a honesuki to cut through bones. Most Japanese knives, even cleavers, are not designed to cut through bone. A honesuki is perfect for cutting through soft joints and cartilage.
What is Honesuki in Japanese?
Honesuki derives its name from the Japanese phrase “to pull bone”.
What length is a Honesuki?
Most honesukis have a blade length of 145-150 cm or 5.7” to 5.9”. If you need a longer blade, consider a Gyuto instead.
Is Honesuki single or double bevel?
Most honesukis are 70/30 or single bevel for right-handed use, although some Japanese knife-makers offer 50/50 double-bevel blades for both right and left-handed customers
How thick is the Honesuki spine?
Fairly thick, about 2mm on average.
How do you care for a honesuki knife?
A: Keep a honesuki sharp with a sharpening stone and not a honing steel. To clean the knife, wash carefully by hand and dry with a towel. Do not put quality knives in the dishwasher or it will wear the blade and wood handle.
Are your honesuki knives made of stainless steel?
A: We carry several steel types that are classified as stainless steel, such as molybdenum, Inox, and VG10.
How are honesuki knives different from Western-style knives?
A: Unlike Western-style boning knives, which are typically flexible, the honesuki has a stiff, triangular blade with a sharp, pointed tip that allows for precision cuts around joints and bones.