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Takeda Classic Honesuki 150mm
Takeda Classic Honesuki 150mm
Takeda Classic Honesuki 150mm

Takeda Classic Honesuki 150mm

Item #: TakedaClassicHonesuki150mm

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $320.00
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The honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones and joints.

There are very few options on the market for a good quality honesuki that has a neutral edge and a stiff thin blade.

The Takeda Classic has a 50/50 edge grind as well as an octagonal Wa handle making it perfect for both right and left handed users. This knife is commonly used in Japan by Yakatori line cooks for boning chicken but it can be used as a general utility knife, fillet knife and even makes a great steak knife....but don't cut on your plate!

The blade is a san-mai construction of Aogami Super steel with a soft iron outer layer. The outstanding geometry, thin profile and super sharp edge endow this knife with the quick reflexes needed to navigate around a poultry carcass. As you can see from the video the knife also works well to process large fish fillets for sushi prep.

Beautiful and purposeful: the Takeda Classic Honesuki is a piece of highly functional knife art.

  • Weight: 6.2 ounces
  • Blade length: 170 mm (6.75 in)
  • Overall length: 305 mm (12 in)
  • Spine thickness at heel: 5.6 mm
  • Blade height: 45.8 mm
  • Double beveled 50/50 edge grind

  • Customer Reviews

    Product Reviews

    5  Product Review, June 27, 2012
    Posted By: Alain Favretti - verified customer

    My first Takeda,very well built and very sharp,I enjoy it.

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    5  Product Review, August 18, 2011
    Posted By: StevieO - verified customer

    I liked my Takeda Gyuto so much that I bought one of these. It has a sturdy wide blade & nice hefty handle. Besides being a Takeda it is a solid performer as a boning knife & the shape makes it usable for a variety of purposes besides boning. I use it for cubing meat, as a utility knife for everything I do not use my Gyuto for including light cleaver work. As always, service & support at CKTG is as outstanding as the products.

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