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Knives
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Mac Japanese Series 6.1 in. (155mm) Honesuki
Unlock Precision: Mac Japanese Series 6.1 in. (155mm) Honesuki Deboning Knife Elevate your butchering skills with the Mac Japanese Series 6.1-inch (155mm) Honesuki, a specialized knife revered for its exceptional performance in breaking down poultry and handling delicate butchering duties. This unique wedge-shaped blade is meticulously crafted to navigate bones and joints with remarkable agility and control. The Honesuki excels at its primary function: effortlessly separating meat from bone. Its pointed tip and sturdy construction allow for precise cuts around joints and along bone structures, making deboning chicken, duck, or other small game an efficient and less wasteful process. The design minimizes resistance, ensuring clean cuts that preserve the quality and presentation of your proteins. An essential tool for professional chefs and home cooks alike who demand accuracy and efficiency in meat preparation, the Mac Japanese Series Honesuki transforms challenging butchering tasks into a confident and rewarding experience. Learn More$134.95 -
Glestain 5.9 in. (150mm) Honesuki / Boning Knife
The Glestain 5.9 in. (150mm) Honesuki / Boning Knife is great for de-boning meats and can also be used for slicing. Learn More -
Glestain 5.9 in. (150mm) Left Handed Honesuki
The Glestain 5.9 in. (150mm) Left Handed Honesuki is traditionally used as a boning knife primarily for chicken or duck. Learn More$190.00 -
Glestain Ice Handle 5.9 in. (150mm) Honesuki
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. Learn More$162.00 -
Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki
Kikuichi Carbon Elite 5.9" (150mm) Honesuki: Nimble Control for Demanding Prep. Master detailed meat preparation with the Kikuichi Carbon Elite 5.9-inch (150mm) Honesuki. This agile knife, a compact version of the renowned Kikuichi Garasuki, is specifically designed for the precise task of de-boning poultry. Its sturdy yet maneuverable blade provides exceptional control, allowing you to expertly navigate joints and separate meat cleanly. Beyond poultry, its robust design makes it an invaluable tool for a variety of other intricate butcher duties, making challenging tasks feel effortless. Learn More$154.95 -
Kikuichi Carbon Elite 7 Piece Knife Block Set
This set includes: 120mm Parer (AC12) 150mm Honesuki (HKC15) 210mm Gyuto (GC21) 180mm Santoku (SC18) 240mm Sujihiki (SC24) 6 Slot Knife Block (BLOCK-Birch) Ceramic Honing Rod (Hone-Cherry) Learn More -
Masahiro Virgin Carbon 6 in. (150mm) Honesuki
The Masahiro Virgin Carbon Honesuki is a triangular, wedge shaped knife designed for processing protiens, particularly poultry. This is a heavy duty knife that tapers to an extremely sharp edge, excellent for seperating joints, trimming fat, and skinning. This is an extremely functional knife that has the heft to process whole fish and animals, but is very well balances and easy to control. At 150mm this knife is long enough to be used on beef and pork, but short enough to be used on small fish or game birds. This is an excellent Japanese alternative to the narrow western style boning knives that are typically used for processing in the United States. If you are interested in working with a Japanese style boning knife, but prefer a narrow profile I recommend the Sakabone shape from this same series. Both the garasuki and the sakabone are made from pure carbon Japanese steel that can be sharpened to an extremely fine and precise edge. Learn More$102.50 -
Masahiro Virgin Carbon 6-inch (150mm) Left Handed Honesuki
Precision Poultry Breakdown: The Left-Handed Advantage When handling high-volume poultry prep, the stiffness of your blade and the bias of your edge determine both speed and safety. The Masahiro Virgin Carbon 150mm Honesuki is not a standard flexible boning knife; it is a rigid, triangular specialist designed for the specific resistance of chicken and duck carcasses. In hands-on testing, the first thing a professional will notice is the absolute lack of blade chatter. When navigating the ball-and-socket joints of a bird, the 61 HRC Virgin Carbon steel transmits tactile feedback directly through the handle, allowing you to feel the transition between cartilage and bone without the 'bounce' common in softer stainless alloys. This is a dedicated left-handed tool. While many manufacturers simply flip a handle, Masahiro executes a true asymmetrical grind. This geometry ensures that as you slice along the breastbone, the knife tracks straight rather than veering into the protein. The tactile experience of the Stamina Wood handle—a high-pressure resin-treated wood—provides a secure, non-slip grip even when hands are wet from processing. As a high-carbon tool, this blade will develop a distinct blue-grey patina after its first shift. This is not a defect; it is the mark of a professional tool that has 'broken in,' becoming more resistant to deep corrosion while maintaining a toothy, aggressive edge that stainless steels cannot replicate. Learn More$132.50 -
Masahiro MV Honesuki
The Masahiro MV 6 in. (150mm) Honesuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavier blade. The Honesuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens, it is particularly suitable for people who prepare poultry and meat. The Honesuki features a ‘reverse tanto tip’ / ‘clip point’ design which increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straigten and align the edge. Learn More$119.25 -
Masahiro MV Left Handed Honesuki
The Masahiro MV 6 in. (150mm) Honesuki Left Handed is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavier blade. The Honesuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens, it is particularly suitable for people who prepare poultry and meat. The Honesuki features a ‘reverse tanto tip’ / ‘clip point’ design which increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straigten and align the edge. Learn More$154.00
