Yoshihiro Inox Stain Resistant AUS-10 Ice Hardened Honesuki Poultry Boning knife
SKU:
- 61 HRC
- Yes
- Saya Cover
- No Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
Full Specifications
Blade
- Knife Type
- Honesuki (Boning Knife)
- Primary Use
- Boning & poultry breakdown
- Blade Metal
- AUS-10 Steel
- Construction
- Mono-Steel
- Blade Hardness
- 61 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes
Handle
- Handle Material
- Black Pakkawood
- Handle Shape
- Western Style
- Bolster Material
- Stainless Steel
- Tang Type
- Full Tang
Product Details
The traditional Japanese boning knife for poultry, known as the Sabaki or Honesuki, has rapidly gained popularity among cooks and chefs. This knife stands apart from traditional Western-style boning knives due to its unique design and innovative features that reflect Japanese craftsmanship and culinary excellence.
The Yoshihiro 6" INOX AUS-10 Honesuki Poultry Japanese Knife is expertly crafted for deboning poultry. Its triangular, pointed shape and double-edged blade make it ideal for effortlessly separating meat from bones and joints. The fine tip offers agility and precision, allowing for meticulous work. Hand-forged from a single piece of high-carbon INOX AUS-10 steel, this blade boasts a hardness rating of 60-61 HRC, ensuring exceptional sharpness and remarkable edge retention. The knife's construction includes softer steel for added durability, and its high-performance stainless steel finish is perfect for professional kitchen environments. Complemented by a high-grade composite wood handle, this full tang knife provides ease of use, making it an indispensable tool for deboning and filleting chicken.
Proper care and maintenance are crucial for preserving the knife's sharp edge. Sharpening and honing should only be done with water whetstones. For longevity, hand wash and dry the knife immediately after use, particularly when working with acidic ingredients. Avoid cutting through bones, nutshells, or frozen foods to maintain the blade's integrity and performance.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.