Kikuichi GM Series Honesuki

The Honesuki is a Japanese-style poultry butchery knife. Its stiff, triangular blade is specifically designed for deboning chicken and navigating around joints, making it much more precise than a standard chef's knife for this type of work.

While the blade is stiff and durable, it is designed for precision deboning and separating joints, not for heavy-duty cleaving or chopping through thick bones. Using it to hack through bone can damage the edge.

The molybdenum-infused AUS10 steel is an excellent choice for home cooks because it balances high-end sharpness with ease of maintenance. It holds a very keen edge but is much more resistant to rust and corrosion than traditional high-carbon Japanese steels.

Yes. This knife features a 50:50 double bevel edge, meaning it is symmetrical and performs equally well for both right-handed and left-handed users.

Always hand wash and dry the knife immediately after use; it is not dishwasher safe, as the high heat and harsh detergents can damage the blade and handle. To maintain the edge, use a whetstone or a high-quality honing rod regularly.