Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife
Honesuki Kaku (Boning) Knife

Hitohira Japan

Hitohira FJ VG-1 | 150mm Honesuki Kaku (Boning) Knife

$164 Sale • Save

or 4 payments of $41 AUD w/ Afterpay

Stainless right hand honesuki (boning knife) by Hitohira Japan.

  • Hitohira FJ VG-1 Japanese Knife
  • 150mm Honesuki (Boning) Knife
    • Right Hand Biased Grind
  • Mono VG-1 Stainless Steel
  • Western YO Handle:
    • Pakka Wood
    • Stainless Steel Bolster
  • Crafted in Japan
  • 148mm Blade Edge Length / 265mm Overall Length / 40mm Height / 2.4mm Blade Thickness / 146g
  

* As our kitchen knives are hand-made, small variation to size and colour may occur.

  
Japanese Kitchen Knives & Whetstones Australia

Traditional Japanese Knife | Honesuki Knife

The honesuki knife is the Japanese version of a boning knife. They differ in shape to their western counterparts, as well as having a more rigid blade. These knives are mainly useful for poultry boning, but are also great as a utility or petty knife. There are single bevel variants of the honesuki knife suited specifically to left or right hand users, as well as dual bevel variants. Single bevel is the traditional method of grind.

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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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