The honesuki is a Japanese boning knife. It differs from a Western boning knife in its triangular shape and the fact that it is stiff with very little flex. The honesuki works very well for deboning poultry and typically has an asymmetrical edge. While it is called a boning knife, it 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.
Kohetsu makes these knives out of HAP40 semi stainless steel which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge fairly easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi stainless alloy which is then clad in a full stainless steel outer layer, so it's also easy to care for.
This fun blade is coupled to a traditional ho wood octagonal handle and buffalo horn ferrule.
Weight: 2.8 ounces
Blade Length: 151 mm
Total Length: 286 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 37.8 mm
5Nice Honesuki, January 31, 2019
Posted By: John D - verified customer
This is a great knife for its intended purpose (breaking down chicken) but it also makes a great little utility knife. Since it's HAP40 steel the edge retention should be amazing, and it has stayed razor sharp so far. I haven't tried to sharpen it yet, but the downside might be the difficulty in doing so. Still very interesting, my first PM knife.
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