Seki Kanetsugu Pro M Honesuki

A Honesuki is a Japanese poultry butchery knife designed specifically for deboning chicken and other small game. Its unique triangular shape and stiff, pointed tip allow you to navigate joints and separate meat from bone with high precision.

The 90/10 grind means the blade is sharpened asymmetrically, with 90 percent of the edge on one side and 10 percent on the other. This design provides exceptional control when making precise, clean cuts against bone, though it is optimized for right-handed users.

Not at all. AUS8 is a high-quality stainless steel known for being relatively easy to sharpen while still holding a solid edge. It is a great choice for a workhorse knife because you can touch up the edge quickly on a whetstone without needing advanced sharpening skills.

While it is technically possible, this knife is specialized for butchery and deboning. Its geometry is optimized for piercing and slicing meat, so it will not perform as well as a standard chef's knife or santoku for general vegetable prep or board work.

The pakkawood handle is durable and water-resistant, but it should still be hand-washed and dried immediately after use. Avoid soaking it in water or putting it in the dishwasher, as prolonged moisture exposure can damage the wood over time.

No, you should avoid using this knife to hack through thick or dense bones. It is designed for precision deboning and navigating joints; using it on heavy bones can chip or damage the thin, laser-like edge.