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Kanehide TK Honesuki Right-Handed 150mm. A good 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 right-handed users.
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. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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.Maker: Kanehide
Location: Seki City, Japan
Construction: Stamped/Mono Steel
Steel Type: TK Semi Stainless
Type: Honesuki Boning Knife
Grind: Single-Sided, Right-Handed
Handle: Fibrox
Weight: 3.9 oz (110 g)
Edge Length: 150 mm
Total Length: 270 mm
Spine Thickness at Base: 2.3 mm
Blade Height: 38.5 mm
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. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Perfect knife for the jobPosted By: Jeff Abel - verified customer
Been doing a lot of chicken processing for yakitori and this is perfect. I purposely chose the fibrox handle b/c chicken can be messy work and I'm usually gloved. The blade is not full stainless. It sat in the sink one day and did tarnish, quickly removed with an eraser. It's also a great blade to better my sharpening skills on a single bevel blade. Looking to get the Kanehide TK Gokujo Boning knife for breaking down sub primals.
Been doing a lot of chicken processing for yakitori and this is perfect. I purposely chose the fibrox handle b/c chicken can be messy work and I'm usually gloved. The blade is not full stainless. It sat in the sink one day and did tarnish, quickly removed with an eraser. It's also a great blade to better my sharpening skills on a single bevel blade. Looking to get the Kanehide TK Gokujo Boning knife for breaking down sub primals.
