The honesuki is a Japanese boning knife
used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones and joints.
There are very few options on the market for a good quality honesuki that has a neutral edge and a stiff thin blade.
The Takeda Classic has a 50/50 edge grind as well as an octagonal Wa handle making it perfect for both right and left handed users. This knife is commonly used in Japan by Yakatori line cooks for boning chicken but it can be used as a general utility knife, fillet knife and even makes a great steak knife...but don't cut on your plate!
The blade is a san-mai construction of Aogami Super
steel with a soft iron outer layer. The outstanding geometry, thin profile and super sharp edge endow this knife with the quick reflexes needed to navigate around a poultry carcass. As you can see from the video the knife also works well to process large fish fillets for sushi prep.
Beautiful and purposeful: the Takeda Classic Honesuki is a piece of highly functional knife art.
Weight: 6.2 ounces
Blade length: 170 mm (6.75 in)
Overall length: 305 mm (12 in)
Spine thickness at heel: 5.6 mm
Blade height: 45.8 mm
Double beveled 50/50 edge grind
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.