Takayuki Inox Boning Knife 145mm

Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years - a tradition that encompasses every knife format, including the honesuki, Japan poultry boning knife. The honesuki differs from a western-style boning knife in two key ways: the blade is triangular rather than curved, and the spine is rigid rather than flexible. That combination makes it exceptionally precise for breaking down poultry - the stiff triangular tip navigates joints and follows bone contours cleanly, and the flat profile gives you control through the deboning motion that a flexible western boner cannot provide. The Inox version brings that format to a stainless steel construction that is easy to maintain in any kitchen environment.

The blade is stamp-cut from Takayuki proprietary Inox stainless steel - a full stainless alloy with a minimum of 10.5% chromium. It is ground asymmetrically, which gives the edge more bite on the favored right-hand side - reviewers consistently note the out-of-the-box sharpness as exceptional for a knife in this price range. Full tang construction through a POM western handle with three stainless rivets. At 155mm and 6.2 oz it is light enough for extended work on a whole bird without fatigue. While this is a honesuki first and foremost, it also handles most deboning and filleting tasks where a stiff blade is preferred.

What Customers Are Saying: MR ordered four of these alongside two gyutos and calls the value extraordinary - sharpness rated 10 out of 10, very nimble grind, compares favorably to knives at much higher price points. Mike Hansen had been deboning his own chicken for years with European knives and finally made the switch to a honesuki - the difference was immediate and welcome. Out-of-the-box fit, finish, and sharpness were first class, and the knife took to his stones easily at a 10-degree angle. He describes the Japanese boning process as a welcome change from European style work. Multiple professional kitchen users note it handles most deboning tasks with precision and is easy to keep sharp.

Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. The asymmetric grind favors right-handed users - left-handed cooks may want to regrind the edge. Sharpen on quality water stones. The honesuki is designed for poultry and boneless protein work - do not use it to cut through hard bones.

• Maker: Sakai Takayuki
• Location: Sakai, Japan
• Construction: Mono Steel, Stamp Cut
• Edge Steel: Inox Stainless Steel
• Edge Grind: Asymmetric, Favors Right Hand
• Handle: Yo POM 3 Rivet Full Tang
• Weight: 6.2 oz (176 g)
• Blade Length: 155mm
• Total Length: 274mm
• Spine Thickness at Base: 2.5mm
• Blade Height: 41mm