Takeda Honesuki 150mm. There are very few options on the market for a good quality honesuki that has a neutral edge and handle. This one has a 50/50 edge grind as well as an octagonal handle making it perfect for both righties and lefties. This knife is used in Japan mostly 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 (don't cut on your plate). As you can see from the video the knife can also work to process large fish fillets for sushi prep.
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.
By: Alain Favretti
My first Takeda,very well built and very sharp,I enjoy it.