Made from 1075 high carbon steel this Honesuki is a Japanese boning knife with a distinctive triangular shape and a stiff blade with very little flex. The Honesuki specialises in deboning poultry and cutting through soft joints.
In Western kitchens, this knife excels at boning lamb. The blade geometry and ergonomics make for a knife that will clear the tightest spots and allow you to butterfly a leg of lamb in a heartbeat. Ideal for all manner of boning and fine butchery tasks.
The handle is made from Dead Finish (Eucalyptus cloeziana) or Gympie Messmate which has a dark heartwood and a tough yellow sapwood. The Guard is made from Casuarina with with brass and G10 spacers.
Sharpened razor sharp prior to shipping, comes in professional grade protective case. Free tracked shipping anywhere in Australia. Handmade by artisan bladesmiths at Tharwa Valley Forge.