Honesuki 160 mm, Kameyuki Honesuki
For those who joint chicken and cut along the bone.
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Description
KAMEYUKI Honesuki Boning knife 160 mm is made for precise work with meat and poultry. The stiff blade gives good control when boning, trimming and filleting, and makes it easy to work close to bones and joints. The blade shape gives accurate cuts without flex, which matters in detailed work.
The knife has an ergonomic handle that sits well in the hand and gives safe, stable control while working. The blade is made of SK steel, a hard-wearing steel that is easy to maintain and easy to keep sharp with, for example, a ceramic honing rod or a leather strop.
A solid choice if you want an effective, accessible Japanese boning knife for daily use.
Kameyuki
Kameyuki selects blades from Japanese knife makers and gives them names with meaning: kame stands for wisdom and endurance, yuki for snow.
All knives from KameyukiSpecifications
- Knife type
- Honesuki (boning knife)
- Steel
- SK, carbon steel
- Blade length
- 160 mm
- Handle
- Brown wood
- Edge
- 90/10
- Right-/left-handed
- Both
- Item number (SKU)
- KY-SK-180H
- Weight
- 108 g
About the knife type: Honesuki (boning knife)
A Japanese honesuki is a boning knife for precise tasks such as breaking down poultry, filleting fish and removing bones from meat. It is short and has a more pointed profile with a single bevel for extra stiffness. It is a common tool in Japanese kitchens, especially for those who work with poultry and fish.
About the steel: SK
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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