Yoshihiro Inox Stain resistant Aus-10 Ice Hardened Honesuki Poultry Boning knife

Product Code: SINSB150
  • $129.99
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The traditional Japanese boning knife for poultry known as a Sabaki or Honesuki knife is becoming one of the most sought after new tools for cooks and chefs. The Sabaki/Honesuki boning knife differs from the traditional Western style boning knife in a few key ways that not only sets itself a parts, but excels with its innovative features that highlight Japanese ingenuity and cuisine.

  • INOX AUS-10 Stainless Honesuki Poultry knife - 6" (150mm)
  • Stainless steel finish
  • Double-edged blade
  • Full tang knife with high grade composite wood handle
  • Superior sharpness and edge retention
  • Handcrafted in Japan
  • 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.

    HRC 61 Handle Material Black Pakkawood
    Grade Inox Bolster Material Stainless Steel
    Stain Resistant Yes Handle Shape Western
    Blade Material AUS-10 Stainless Steel Saya Cover None
    Edge Angle Double Edged

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