The Honesuki is a typical Japanese boning knife. This blade was mainly designed for working poultry and other small animals, but it also excels for all butchery work and also fish filleting.

The Honesuki’s blade has a high, thick heel and a narrow, thin bevelled point. The point allows us to make more precise cuts and pass through cartilage and tendons.
The heel will be used to scrape the flesh from the bones and will allow us to easily cut the cartilage.

Attention, this blade is not designed to cut bones.

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