The honesuki boning knife is made specifically for chopping chicken. Honesuki is translated into English as "bone knife" in its literal sense. Frequently, the blades of these knives are single-edged. The tip's strength is increased by the reverse tanto design, which also makes it easier to trim connective tissue and perform fine cuts in difficult-to-reach places like joints and veins. While Honesuki boning knives lack the flexibility of European boning knives, they are unquestionably more effective and have greater edge retention. The Honesuki is also thin enough to allow for fast rotation while cutting around and along the bone. These blades are quite strong, but their intended use is to cut the joints of the bird, not to break bones.

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