Tojiro Honesuki Knife

The Honesuki is a traditional Japanese poultry boning knife. Its triangular, stiff blade is specifically designed to navigate around joints and bones, making it ideal for breaking down whole chickens or deboning poultry with precision.

While it excels at poultry, the sharp, pointed tip is also useful for detailed work like trimming silver skin or small butchery tasks. However, it is not designed for heavy-duty chopping or cutting through thick bones, as the blade is thin and specialized.

This steel is chosen for its excellent edge retention, meaning it stays sharp significantly longer than standard stainless steel. While it requires less frequent sharpening, you should still use a honing rod regularly to keep the edge aligned.

The handle is crafted from black laminated reinforced wood and is designed for a secure, ergonomic grip. Its balanced weight of 6.1 ounces provides a stable feel that accommodates most hand sizes during repetitive tasks.

Like most high-quality Japanese knives, it should be hand-washed and dried immediately after use to protect the blade's integrity. Avoid putting it in the dishwasher, as the heat and harsh detergents can damage the wood handle and dull the blade edge.