Honesuki

A Honesuki knife is a medium-sized knife, whose blade is most often around 14 – 15 cm and is almost equal to the length of the handle. **The knife was designed for working with meat and fish**. Its purpose is to efficiently debone, which means carving out unwanted parts and separating meat from bones. **The knife is perfect for working with poultry, too**. It has a blade with a sharp tip, which allows for precise cuts in tight spaces. As a rule, its blade is ground symmetrically, which results in lighter work with structures of different textures.
What is a Honesuki knife for?
The special construction of the Honesuki knife makes it perfect for deboning larger pieces of meat. Deboning, in turn, is an essential process for the preliminary processing of raw meat and fish. The knife makes it easier to separate meat from inedible parts like skin, fat, fibers, or bones – these can be used to prepare broth, soup, or sauce. The Honesuki 15 cm knife is most often available. This blade length is sufficient to comfortably carve, for example, a leg of lamb or brisket. The blade ending in a sharp tip, on the other hand, helps to precisely remove unwanted parts from the meat. The Honesuki knife will find its use in any kitchen where meat and fish are consumed. It won’t, however, be essential for preparing vegetarian or vegan dishes.
What steel are Honesuki knives made from?
In most cases, the Honesuki 15 cm knife is not made of stainless steel, but of carbon steel. Its chemical composition (you should check the steel composition tab) includes a higher content of carbon, which gives the blade its hardness. However, the technical parameters of carbon steel indicate not only the knife’s sharpness but also its flexibility. Such a product is therefore not prone to cracking or chipping. It may, however, require more frequent polishing, which the blade thickness allows for. The recommended way to sharpen such knives is with a symmetrical, or double-sided, grind. The main advantage of Honesuki models made of carbon steel is their durability for demanding work with meat and fish, while the biggest disadvantage is the need to take care of the blade’s proper maintenance (we encourage you to check the maintenance tab for each model). Carbon steel knives are not rust-proof, so you must ensure they are clean and dry after each use and store them in a moisture-free place. It’s best to protect the Honesuki 15 cm knife from rust with a special oil.
Why choose our Japanese Honesuki knife?
The Honesuki 15 cm knife is an essential tool in any kitchen for meat and fish lovers. The appropriate blade width, blade length, and its profiling make such a knife perfect for working with various types of meat, especially poultry. **Japanese knives also have light, durable, and well-balanced handles.** They are most often made of compressed wood, which makes working with them an exceptional pleasure. Every Honesuki 15 cm knife available in our store is distinguished by its manual production. The manufacturers featured in our assortment are artisans whose works we got to know during our travels in the Land of the Rising Sun. So we are sure that every model will be great in your kitchen. This is confirmed not only by its technical data but, above all, by the character of hand-forged knives. The traditional production process guarantees that the Honesuki knife will be a durable, lasting, and wear-resistant accessory.
Check out other types and kinds of Japanese knives:

Hideo Kitaoka Knives Hokiyama Knives Ittoutan Knives Kiridashi Knives Sujihiki Kiritsuke Petty/Pairing Honesuki Chef’s Knife Multi-purpose Knife Vegetable Knife Small Utility Knife Stainless Steel Knives Carbon Steel Knives Damascus Steel Knives Aogami #1