Shun Classic Honesuki

The Honesuki is a traditional Japanese poultry knife designed specifically for deboning and trimming meat. Its triangular, compact shape allows for high-precision cuts around joints and tight spaces that larger chef's knives cannot easily reach.

No. While the Honesuki is excellent for separating joints and trimming meat away from bone, it is not a cleaver. Using it to chop through dense, hard bones can chip or damage the fine VG-MAX steel edge.

The 16-degree double-bevel edge is significantly sharper than the standard 20-25 degree angles found on many Western knives. This thinner profile allows the blade to glide through poultry and connective tissue with minimal resistance.

Yes, the 32-layer Damascus cladding is not just for aesthetics. It provides structural support to the hard VG-MAX core and creates a textured surface that helps reduce food adhesion, preventing meat from sticking to the blade while you work.

PakkaWood is a water-resistant composite, but it should still be hand-washed and dried immediately after use. Avoid soaking the knife in the sink or putting it in the dishwasher, as prolonged moisture exposure can eventually degrade the wood.

Shun offers free sharpening for the lifetime of the knife if you send it to their facility. You are responsible for the shipping costs to their service center, and they will return the knife to you professionally honed.