Honesuki is a light and small Japanese boning knife used for cleaning poultry, pork, beef, lamb and small - medium size fish.
It is a smaller version of Garasuki knife and has triangle shape with a straight single bevel. The pointy tip is perfect for trimming and big heel is to cut through the bones.
Best quality Hitachi Carbon steel is carefully forged by experienced craftsmen.
Aritsugu is known as one of the 2 best knife makers in Japan with more than 400 years history.
Each knife is hand sharpened at here using a variety of Japanese whetstones before being dispatched .
The hand-sharpened edge is surprisingly sharp and blade stays sharp for long time.
