The honesuki is the Japanese poultry boning knife - a stiff, triangular blade with a sharp tip designed for working cleanly around joints, through skin, and along bones in chicken, duck, and similar birds. The Kanehide TK version applies the same semi-stainless TK steel found across the line to this specialized shape, making it a practical, no-drama tool for regular butchery work.
The single-sided right-handed grind is the traditional grind for a honesuki, giving it a clean, pushing action on the primary side. The Fibrox handle is a practical choice for poultry work - grippy, easy to clean, and comfortable in a wet or gloved hand. Note that TK steel is semi-stainless rather than fully stainless, so it can tarnish if left in standing water, as the one reviewer found after a sink incident. A rust eraser quickly resolved it.
What Customers Are Saying: One reviewer uses this for high-volume yakitori chicken processing and calls it perfect for the job, specifically choosing the Fibrox handle for its cleanability with gloves on. They confirm it handles the work efficiently and note the semi-stainless TK steel did tarnish slightly after sitting in a wet sink, but removed easily. They also call out that this is a good blade to practice single bevel sharpening technique on.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
The single-sided right-handed grind is the traditional grind for a honesuki, giving it a clean, pushing action on the primary side. The Fibrox handle is a practical choice for poultry work - grippy, easy to clean, and comfortable in a wet or gloved hand. Note that TK steel is semi-stainless rather than fully stainless, so it can tarnish if left in standing water, as the one reviewer found after a sink incident. A rust eraser quickly resolved it.
What Customers Are Saying: One reviewer uses this for high-volume yakitori chicken processing and calls it perfect for the job, specifically choosing the Fibrox handle for its cleanability with gloves on. They confirm it handles the work efficiently and note the semi-stainless TK steel did tarnish slightly after sitting in a wet sink, but removed easily. They also call out that this is a good blade to practice single bevel sharpening technique on.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
- Maker: Kanehide
- Location: Seki City, Japan
- Construction: Stamped, Mono Steel
- Steel: TK Semi-Stainless
- Type: Honesuki Boning Knife
- Grind: Single-Sided, Right-Handed
- Handle: Fibrox
- Weight: 3.9 oz (110 g)
- Blade Length: 150 mm
- Total Length: 270 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Perfect knife for the jobPosted By: Jeff Abel - verified customer
13 people found this review helpful
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.
13 people found this review helpful
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.
