Tojiro Honesuki

The Honesuki is a Japanese-style poultry butchery knife. Its triangular, stiff blade is specifically designed for deboning chicken, navigating joints, and separating meat from bone with precision.

While you technically can, it is not recommended. The Honesuki has a specialized, stiff blade geometry optimized for butchery; using it for general prep work like chopping vegetables will feel awkward and less efficient than using a standard chef's knife or santoku.

A 70/30 edge means the blade is sharpened asymmetrically, with 70% of the angle on one side and 30% on the other. You should maintain this by sharpening it primarily on the dominant side, though it is still compatible with standard whetstones.

Yes, the resin handle is highly durable, water-resistant, and designed to withstand the rigors of a busy kitchen. It provides a secure, non-slip grip, which is essential when working with poultry.

While the Molybdenum Vanadium stainless steel offers excellent corrosion resistance, it is not rust-proof. To keep it in top condition, hand wash it immediately after use and dry it thoroughly before storing.