A perfect poultry knife
Need to bone out a chicken? This is your knife. The Shun Blue Honesuki is a Japanese boning knife. The 4 1/2-inch blade is perfect for maneuvering around bones and between joints. Once you get this knife in your hands, you'll be astounded at the absolute control you wield as you process your poultry and other proteins. Its razor-sharp blade makes removing breasts from bone easy and cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too—and you can use the blade's spine for scraping. Once you've used this Japanese boning knife, you may never go back to a European style again.
The Shun Blue Honesuki is part of the beautiful Shun Blue series. The series includes traditional Japanese blade shapes that are essential for preparing the proteins, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the "blue" carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design for a secure and comfortable grip.
Designed to meet the demands of the professional chef, Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks alike.
Includes traditional Japanese wooden saya, or sheath.
- The essential Japanese boning knife
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Japanese san mai blade
- Steel: "Blue" carbon steel cutting core between two layers of mirror-polished stainless
- Rabbet tang
- Handle: Grey PakkaWood®
- Blade length: 4.5 in. (11.4 cm)
- The razor-sharp, easy sharpening benefits of carbon steel & easier maintenance
- Includes wooden saya (sheath)
- Handcrafted in Japan