The Kanehide TK Honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife due to its triangular shape and a blade that is stiff with very little flex. It typically has an asymmetrical edge; this model is made for lefties.
While it is called a boning knife, the honesuki is not meant to cut through bones. Instead it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile it is semi stainless, so the normal maintenance routine associated with high carbon blades is reduced quite substantially. The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.
Location: Seki City, Japan
Construction: Stamped/Mono Steel
Steel Type: TK Semi Stainless
Type: Honesuki Boning Knife
Grind: One Sided/Left Handed
Edge Length: 150mm
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