Shun Classic Honesuki Knife

The Honesuki is a traditional Japanese boning knife specifically designed for deboning poultry and meat. Its triangular shape and stiff blade allow you to maneuver precisely around joints and bones without damaging the delicate meat.

No, this knife is not intended for heavy-duty tasks like chopping through large bones or frozen foods. It is a precision tool meant for deboning and trimming; using it on hard bones can cause the blade to chip.

VG MAX steel is known for its exceptional hardness and edge retention, meaning it stays sharp significantly longer than standard stainless steel. However, because it is a high-carbon steel, you should hand wash and dry it immediately after use to prevent corrosion.

The D-shaped handle is ergonomically designed for a right-handed grip. While some left-handed users may find it usable, it is specifically contoured to fit the palm of a right hand for maximum control.

Because this knife features a 16-degree double-bevel edge, it is best maintained using a whetstone to preserve the specific angle. Avoid using pull-through sharpeners, as they can damage the blade geometry and reduce its performance.