Posted By: Dekun PeiI am a home who works with whole poultry about once a week. This is my first Japansese styled knife and I love it so far. Out of box, the knife is a nicely sharp, though not hair popping sharp. The edge is ground nicely and evenly and I would say better done than my Kramer by Zwilling Essential 8" Chef knife. The rest of the fit and finish is superb. I previously use a filet knife to break down chicken and immediately I can tell a honesuki is a much better tool for it. The tip is nice and small and the blade is thick on the spine but thin behind the edge. It helps me make precise cuts for parting the breast as well as confident cutting through the joints.
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