The Yoshihiro 6″ INOX AUS-10 Honesuki Poultry Japanese Knife is specifically designed for deboning poultry. With its triangular, pointed shape and double-edged blade, this knife is great for separating meat from bones and joints. It has a fine tip and is agile and accurate. Hand forged from a single piece of high carbon, INOX AUS-10 steel, this blade has a 60-61 HRC, giving it an exceptional sharpness and edge retention. This knife was created with softer steel surrounding for added durability, and has a high performance, stainless steel finish that is great for a professional setting. With its high grade, composite wood handle, this full tang knife is easy to use and a great tool for deboning and filleting chicken.
Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.