The honesuki - Japan's dedicated poultry boning knife - has a specific geometry that sets it apart from a standard boning knife. The triangular blade profile, stiff spine, and pointed tip are designed to navigate joints and separate muscle cleanly, making short work of whole chickens, ducks, and bone-in cuts. TOJIRO built the Reigetsu honesuki around that geometry using 4116 Molybdenum Vanadium stainless steel, with all finishing and inspection completed at the Sanjo City factory. Initial grinding and heat treatment are done in China.
The 152mm blade has a 2mm spine and arrives with a solid working edge straight out of the box. The black micarta scales are durable and non-porous, which matters in a knife that sees wet, fatty work daily. At this price point, the Reigetsu honesuki is a legitimate professional tool - one that experienced line cooks have been relying on for poultry prep and reaching for as an oversized petty when the job calls for it. The line was formerly called Fuji Narihira; the product is unchanged.
What Customers Are Saying: Reviewers consistently praise this honesuki as exceptional value, reporting months of weekly poultry prep without needing to sharpen. Those new to the honesuki format find the pointed tip and wide heel work exactly as intended, making joint separation and deboning noticeably easier than with a standard knife. Professional cooks appreciate the blade finish and note it competes with knives at considerably higher prices.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
The 152mm blade has a 2mm spine and arrives with a solid working edge straight out of the box. The black micarta scales are durable and non-porous, which matters in a knife that sees wet, fatty work daily. At this price point, the Reigetsu honesuki is a legitimate professional tool - one that experienced line cooks have been relying on for poultry prep and reaching for as an oversized petty when the job calls for it. The line was formerly called Fuji Narihira; the product is unchanged.
What Customers Are Saying: Reviewers consistently praise this honesuki as exceptional value, reporting months of weekly poultry prep without needing to sharpen. Those new to the honesuki format find the pointed tip and wide heel work exactly as intended, making joint separation and deboning noticeably easier than with a standard knife. Professional cooks appreciate the blade finish and note it competes with knives at considerably higher prices.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
- Formerly Called Fuji Narihira
- Manufacturer: TOJIRO
- Line: Reigetsu
- Location: Finishing Work in Sanjo City, Japan
- Initial Manufacturing: China
- Construction: Stamped, Mono Steel
- Steel: 4116 (Molybdenum Vanadium Blended)
- Handle: Yo (Western)
- Scales: Black Micarta
- Weight: 5.8 oz (164 g)
- Blade Length: 152 mm
- Total Length: 277 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39 mm
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval)
Reigestu Honesuki ReviewPosted By: AJS
49 people found this review helpful
Great knife, fantastic price, and cuts like a dream through poultry and meat. I often use it to break up duck and chicken at work, and have not needed to sharpen it once despite several months of weekly use. I will say to watch the tip, as the steel there did chip slightly due to accidental partial impact with a metal counter. One of my favorite knifes to use or specialized, and even some general kitchen use.
49 people found this review helpful
Great knife, fantastic price, and cuts like a dream through poultry and meat. I often use it to break up duck and chicken at work, and have not needed to sharpen it once despite several months of weekly use. I will say to watch the tip, as the steel there did chip slightly due to accidental partial impact with a metal counter. One of my favorite knifes to use or specialized, and even some general kitchen use.
Amazing for the price Great economic blade. Posted By: Jeffrey
35 people found this review helpful
For the price, you can't go wrong with this knife. I've used it daily in a professional kitchen like a petty knife. I hit it with some stones after about a week and it holds an edge pretty well. Most of my staff won't touch it because it's "too"sp; No
35 people found this review helpful
For the price, you can't go wrong with this knife. I've used it daily in a professional kitchen like a petty knife. I hit it with some stones after about a week and it holds an edge pretty well. Most of my staff won't touch it because it's "too"sp; No
Well suited for its rolePosted By: Matt Freeman
12 people found this review helpful
First of all, five stars for value, although the fit and finish are just a skosh under Tojiro's own stuff, which Steve the video guy says himself. It's fine, just not the best you'll find. Overall a nice hefty knife with a beefy stainless blade that should have no trouble cutting through wing joints and so forth. Pretty sharp OOTB. One reason I got it was to practice sharpening a single-bevel knife that wasn't a pricey masterpiece. The videos I've seen suggest it's not that tricky but I just want to be careful not to scratch up the nice satin finish on the convex side. I don't have a chicken handy to take a test drive on but I think it'll be great for that and handy for other things too.
12 people found this review helpful
First of all, five stars for value, although the fit and finish are just a skosh under Tojiro's own stuff, which Steve the video guy says himself. It's fine, just not the best you'll find. Overall a nice hefty knife with a beefy stainless blade that should have no trouble cutting through wing joints and so forth. Pretty sharp OOTB. One reason I got it was to practice sharpening a single-bevel knife that wasn't a pricey masterpiece. The videos I've seen suggest it's not that tricky but I just want to be careful not to scratch up the nice satin finish on the convex side. I don't have a chicken handy to take a test drive on but I think it'll be great for that and handy for other things too.
Really ImpressedPosted By: Andrew - verified customer
14 people found this review helpful
I don't own a lot of Japanese knives - just been getting in to them. Have used high quality Western knives for many years. I got this knife because I wanted to try out a honesuki. I break down whole chickens frequently and enjoy making boneless thighs. I highly recommend this type of knife for this. The pointed tip lets you easily separate joints while the wide heel makes deboning simple. The finish on the knife blade is really nice. As nice as much more expensive knives. The finish on the handle is average with some minor catchy spots. But for the price this is really impressive. Highly recommended especially if you are thinking of trying out a honesuki.
14 people found this review helpful
I don't own a lot of Japanese knives - just been getting in to them. Have used high quality Western knives for many years. I got this knife because I wanted to try out a honesuki. I break down whole chickens frequently and enjoy making boneless thighs. I highly recommend this type of knife for this. The pointed tip lets you easily separate joints while the wide heel makes deboning simple. The finish on the knife blade is really nice. As nice as much more expensive knives. The finish on the handle is average with some minor catchy spots. But for the price this is really impressive. Highly recommended especially if you are thinking of trying out a honesuki.
Fuji Cutlery Narihira Honesuki 150mm Knife Honesuki 150 mm knife Great KnifePosted By: Gian - verified customer
13 people found this review helpful
Beautiful knife. Haven't had a chance to use it yet, no chicken, but it's sharp and looks well made. Took it to a King's 1200 stone for a minute just because, I'm pretty sure it didn't need it but I wanted to. Stout knife, feels substantial
13 people found this review helpful
Beautiful knife. Haven't had a chance to use it yet, no chicken, but it's sharp and looks well made. Took it to a King's 1200 stone for a minute just because, I'm pretty sure it didn't need it but I wanted to. Stout knife, feels substantial
