Masamoto Sohonten Molybdenum Honesuki

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

No. While the Honesuki is excellent for deboning and trimming around joints, it is not a cleaver. Using it to chop through heavy, dense bones can chip the blade edge.

The 90/10 bevel means the blade is slightly asymmetrical, favoring right-handed users. This geometry helps the knife track straight when making precise cuts along a bone, reducing the tendency for the blade to wander.

While the molybdenum steel is more resistant to rust than high-carbon steel, it is not rust-proof. You should hand wash and dry it immediately after use to maintain the edge and prevent any surface oxidation.

Yes. The composite wood handle is designed to be water-resistant and durable, offering a secure grip even when your hands are wet. It is a practical, low-maintenance choice for professional or heavy home use.

No. Dishwashers use harsh detergents and high heat that can damage the handle material and dull the blade edge prematurely. Always hand wash this knife to ensure it lasts.