Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone

The Kikuichi Elite Carbon 5.9 in. (150mm) Sakabone can be used to fillet fish, de-bone chickens or process meats. This shape, also called a Hankotsu, is particularly favored for processing pork.  This knife is one sided, but becomes dull toward the heel of the blade, to make it easy and safe to break through bones. This is a fantastic and unique knife shape that performs beautifully for a very wide range of protien processing. If you're looking for a boning knife that will hold an edge for an extremely long time without becoming delicate this is a fantastic choice. The SK4 Carbon Steel blade takes an extremely polished edge that can be maintained easily with a honing rod and responds to stones very quickly. We highly recommend this knife to anyone who processes whole animals or frequently butchers game and livestock.