Originally designed for processing poultry, the honesuki has found wider use for general boning and protein breakdown. The triangular blade profile and sharp tip work cleanly around joints and along bones in chicken, duck, and similar birds, and the stiff spine gives it the control needed for precision work. The Kanehide Bessaku version uses TK semi-stainless steel in a right-handed grind, matching the traditional single-bevel configuration for this knife type.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
- Maker: Kanehide
- Location: Seki City, Japan
- Line: Bessaku
- Steel: TK Semi-Stainless
- Grind: Right-Handed
- Weight: 4.8 oz (136 g)
- Blade Length: 149 mm
- Total Length: 269 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 39 mm
