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Knives
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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
Kikuichi Carbon Elite 7-Piece Knife Block Set The Kikuichi Carbon Elite 7-Piece Knife Block Set equips a kitchen with a complete range of carbon steel knives, from detail work to long slicing, along with the block to store them and the rod to maintain them. It suits experienced home cooks and professionals who want the sharpness and easy resharpening of carbon steel across every task, with matching handles and balance throughout. The Knives 120mm Parer: Peeling, trimming and detail work in the hand or on the board. 150mm Honesuki: A Japanese boning knife for breaking down poultry and separating meat at the joints. 180mm Santoku: A compact all-purpose knife for slicing, dicing and mincing vegetables, fish and boneless meat. 210mm Gyuto: The Japanese chef’s knife and the workhorse of the set, with a thin profile that moves through dense vegetables without wedging. 240mm Sujihiki: A long, narrow slicer for carving roasts and portioning fish in a single stroke. Why Carbon Elite Every knife in the set is made from SK-4 high-carbon steel, a single steel throughout rather than a clad blade. SK-4 takes a keen edge and is easy to restore on a waterstone, which makes the set a practical introduction to carbon steel for cooks who sharpen their own knives. The included Kikuichi 10.5-inch Ceramic Honing Rod realigns the edges between sharpenings, and the Kikuichi 6-Slot Knife Block keeps the edges protected, with one slot free for an additional knife such as the Carbon Elite 150mm Petty. 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 -
Shun Kanso Honesuki 5-inch (SWT0729)
Conquer Complex Poultry Prep with Surgical Precision When it comes to breaking down poultry, a standard chef's knife or Western boning knife often lacks the rigid authority needed for precision work. The Shun Kanso 5-inch Honesuki is the surgical answer to that problem. Part of the Kanso series—named after the Zen principle of simplicity—this knife strips away unnecessary ornamentation to focus entirely on high-performance meat fabrication. Unlike traditional Japanese Honesukis that often feature a temperamental single-bevel edge, the Kanso version utilizes a versatile 50/50 bevel. This makes it approachable for both left and right-handed cooks while maintaining the terrifyingly sharp edge required to glide through breast meat and separate joint cartilage without chipping. The aesthetic is 'Heritage' by design; the blade features a rustic finish that intentionally hides scratches from heavy use, meaning this knife looks better the more you work it. For the professional line cook or the dedicated home butcher, the Kanso Honesuki doesn't just cut—it communicates. The stiff blade provides immediate feedback when you hit bone, allowing you to pivot around the carcass with zero wasted movement. Whether you are deboning 40 chickens for a dinner service or precisely jointing a single duck for a home feast, this tool transforms a chore into a masterclass in efficiency. Crafted in Seki City, Japan, the Kanso Honesuki is a testament to the fact that sometimes, less is significantly more. By focusing on the purity of the steel and the ergonomics of the grip, Shun has created a boning tool that feels like a natural extension of the hand. Learn More$114.95
