Hyoga Honesuki Boning Knife

Built for the joint, not the board. This Honesuki works close along bone and cartilage, breaking down poultry and cuts of meat with a rigid, controlled tip. Forged and finished in Seki, Japan.

Features

• The triangular blade keeps the tip stiff for popping joints and trimming silverskin.
• A straight spine holds its line where a softer blade would flex off the bone.
• Short enough to work inside a cavity, long enough to portion a whole bird in a few strokes.
• Hardness measures 60 ±2 HRC on the VG-10 center layer, enough backbone to keep its bite between honings.
• Suminagashi cladding, 67 folds deep, patterns each flank with its own waterline figure.
• The balance point sits right where thumb meets steel, 5 oz distributed for control.

Blue Resin in an octagonal wa grip, its deep water-blue tone staying sure in the hand through wet, close work.

Covered for life against manufacturing defects, with 30-day returns. Ships free from our US warehouse with fast delivery.

I'm glad to offer FREE shipping anywhere in the U.S.

Every order is packed with care and sent straight to your door, so your blade arrives ready for the kitchen.

Once it is on its way, I will send a tracking number so you can follow it the whole way home.

Every knife that leaves here, I want you to truly love. If yours isn't right for any reason, send it back within 30 days and I'll refund you. That has always been my promise.