Masamoto CT Prime High-Carbon Steel Japanese Chef's Honesuki

The Honesuki is a traditional Japanese boning knife specifically designed for deboning poultry and cutting through meat near the bone. Its triangular, stiff blade allows for precise maneuvering and clean cuts around joints.

Yes. Because of the high-carbon content, the blade is prone to rusting if left wet or dirty. You must hand wash and dry the blade immediately after every use and apply a thin coat of food-safe oil if storing it for an extended period.

No. While the Honesuki is robust, it is not a cleaver. It is designed for deboning and trimming meat, not for hacking through thick, dense bones, which could cause the edge to chip.

The full tang ensures that the metal extends through the entire length of the handle, providing superior balance and structural integrity. This makes the knife feel more stable and durable during repetitive deboning tasks.

This model features a double-edged blade. This makes it more versatile and easier to use for those accustomed to Western-style chef's knives, while still maintaining the precision required for professional butchery.

The Red Sandalwood handle is durable, but it should never be submerged in water or put in a dishwasher. Periodically applying a food-safe mineral oil or wood wax will help keep the wood hydrated and prevent it from cracking over time.