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.