Masakage Yuki Honesuki - Maple Turquoise

The Honesuki knife, a traditional Japanese boning knife, is uniquely crafted for poultry butchery. Its triangular, sturdy blade is adept at maneuvering around bones, joints, and tendons, offering precise control. With a pointed tip for detailed work, the Honesuki is indispensable for chefs specializing in meat preparation.

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.