Boning - Honesuki

Honesuki is the Japanese version of a boning knife. This is used for boning out poultry, lamb and beef it has a slightly thicker blade and is a little heavier.

The Honesuki knife is a Japanese boning knife with a traditional triangular shape, it is used for deboning poultry.

The boning knife is a Japanese made knife made in a western style. It has a thinner blade with an inverted heal to prevent your hand from slipping when working round the bones of poultry, beef and lamb.

The bread knife is a staple for all chefs and cooks.

The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife