Glestain 5.9 in. (150mm) Left Handed Honesuki

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The Glestain 5.9 in. (150mm) Left Handed Honesuki is traditionally used as a boning knife primarily for chicken or duck. Made in Japan.

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GLS415TKL

Glestain 5.9 in. (150mm) Honesuki / Boning Knife

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The Glestain 5.9 in. (150mm) Honesuki / Boning Knife is great for de-boning meats and can also be used for slicing. Made in Japan.

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GLS415TK

Glestain 7.5 in. (190mm) Garasuki

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The Glestain 7.5 in. (190mm) Garasuki is great for de-boning meats and can also be used for slicing.

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GLS420TK

Glestain 7.5 in. (190mm) Left Hand Garasuki

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Glestain 7.5 in. (190mm) Left Hand Garasuki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. This is a Left-Handed Garasuki knife, Made in Japan.

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GLS420TKL

Glestain Ice Handle 5.9 in. (150mm) Honesuki

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The Glestain 5.9 in. (150mm) Ice Handle Honesuki is traditionally used as a boning knife primarily for chicken or duck. Stainless handle for better hygiene. Made in Japan.

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GLS415TM

Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki

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Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki made of Japanese High Carbon Steel is Japanese style boning knife for fish and poultry. The geometry of the blade makes this a single sided knife (right-hand). The single sided knife may have a thicker spine but the taper of the blade will cause the edge to be thinner and sharper, the main reason for single-beveled knives is sharpening as the user wont need to alternate hands when sharpening. The majority of the sharpening on this Honesuki should be done on the side with the kanji on it. The flat backside should touched to the stone only to remove the burr and create a small bevel.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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HKC15

Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone

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Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone made of Japanese High Carbon Steel is Japanese style boning knife for fish and poultry. The geometry of the blade makes this a single sided knife (right-hand). The single sided knife may have a thicker spine but the taper of the blade will cause the edge to be thinner and sharper, the main reason for single-beveled knives is sharpening as the user wont need to alternate hands when sharpening. The majority of the sharpening on this Honesuki should be done on the side with the kanji on it. The flat backside should touched to the stone only to remove the burr and create a small bevel.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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HC15

Mac Japanese Series 6.1 in. (155mm) Honesuki

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Great for cutting, deboning a chicken.

Japanese style pointy boning knife.

Pakka-wood handle and weighted bolster for comfortable balance.

Not dishwasher safe.

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BON-60

Masahiro Carbon 6 in. (150mm) Hankotsu

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The Masahiro Carbon 6 in. (150mm) Sakabone (Hankotsu) is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. One sided for 80 percent of blade length. Two sided and blunted near the handle for pushing through joints.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13008

Masahiro Carbon 6 in. (150mm) Honesuki

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The Masahiro Carbon 6 in. (150mm) Garasuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavy blade.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13006

Masahiro MV 6 in. (150mm) Left Handed Honesuki

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The Masahiro MV 6 in. (150mm) Left Handed Garasuki is a poultry boning knife, that also works well as an all purpose boning knife.

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MH13806

Masahiro MV 6 in. (150mm) Honesuki

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The Masahiro MV 6 in. (150mm) Garasuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavy blade.

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MH13706

Masahiro Virgin Carbon Left Handed 6 in. (150mm) Honesuki

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Masahiro Virgin carbon steel sharpens to an extreme edge. The honesuki is used for boning and for filleting small fish.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13106

Shun Kanso 5 in. Honesuki

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The Shun Kanso 5 in. Honesuki is the ideal knife for heavy duty poultry work. The AUS10 steel provides a strong edge perfect for filleting breast meat and cutting through joint cartilage.

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SWT0729