Kanetsugu Pro M Honesuki Boning Knife

The Honesuki is a traditional Japanese poultry knife designed specifically for deboning chicken and other meats. Its triangular, stiff blade allows for precise cuts around joints and bones without the flexibility of a standard fillet knife.

AUS-8 Molybdenum Vanadium steel is highly regarded for its balance of corrosion resistance and toughness. It is relatively easy to sharpen, making it a practical choice for home cooks who want a reliable edge that doesn't require complex maintenance.

Yes, pakkawood is a composite material that is highly water-resistant and stable. It won't warp or crack easily, even when exposed to the moisture common in a busy kitchen environment.

No, you should avoid using this knife on frozen items or dense bones. While the blade is durable, it is honed to a razor-sharp edge for precision work, and attempting to cut through hard materials can cause the edge to chip.

Because the AUS-8 steel is relatively easy to sharpen, you can maintain the edge using a standard whetstone or a high-quality honing rod. We recommend hand-washing and drying the knife immediately after use to protect the integrity of the blade.