Yoshihiro Powdered Daisu Steel Stainless Honesuki Hankotsu Japanese Poultry Boning Knife

Forged from a single piece of Powdered Daisu Stainless Japanese Steel with a hardness on the Rockwell scale of 62-63, the steel is prized for its excellent edge retention and stain- resistant feature that requires low maintenance and is noncorrosive.

This Honesuki Hankotsu comes equipped with an elegant rosewood handle with a full tang for a balanced comfortable grip. The traditional Japanese boning knife for poultry known as Sabaki or Honesuki knife is becoming one of the most sought after new tools for cooks and chefs. Our Yoshihiro Powdered Daisu Japanese Stainless Steel Honesuki Hankotsu has a sharp pointed tip for cutting along the bone, fat, or tendons. It is sometimes left unsharpened to give it a very strong edge for heavy duty work during boning. It is forged with particular care to create a blade with a hefty spine without a heel, which can maneuver through both delicate filet and heavy joints with finesse. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.