Seki Japan Masahiro Japanese Professional Boning Knife Honesuki KnifeTraiangle Type, 150 mm (5.9 inch), Japanese Carbon Steel Kitchen Cutlery, Chef Knives with Rose Wood Handle
Best professional-grade tool for precision poultry deboning and meat trimming.
Experience precision with this professional-grade boning knife. Crafted in Gifu, Japan, this Honesuki knife features a 150mm (5.9 inch) blade made from high-quality Japanese carbon steel, renowned for its sharpness and durability. The ergonomic rosewood handle offers a comfortable and secure grip, making intricate tasks like deboning and trimming effortless. Its triangle type design ensures optimal control for chefs and culinary enthusiasts seeking exceptional performance in their kitchen.
$72.57
Owner Satisfaction
4.7
/ 5
Category Rank
615
/ 5779
#615 in Kitchen Knives
Price vs Category Average
-46%
Below average
Blade Material
Japanese Carbon Steel
/ Japanese Carbon Steel
Who it's for
- Professional chefs demanding razor-sharp, long-lasting edges
- Butchers requiring surgical precision for intricate deboning tasks
- Culinary enthusiasts valuing authentic, high-quality Japanese craftsmanship
Who should skip it
- Minimalists seeking a single, versatile all-purpose kitchen knife
- Beginners prone to heavy-handed use on hard surfaces
- Busy home cooks preferring low-maintenance, rust-resistant tools
Performance breakdown
Edge Retention
High-carbon steel composition ensures a razor-sharp edge through demanding butchery tasks.
Ergonomic Control
Rosewood handle provides a secure, natural grip for intricate deboning maneuvers.
Blade Geometry
Triangle profile offers superior leverage and precision for poultry and meat.
Structural Integrity
Forged construction delivers the robust strength required for professional kitchen environments.
Maintenance Demand
Carbon steel requires diligent hand washing and drying to prevent oxidation.
Weight Balance
Lightweight build minimizes wrist fatigue during repetitive trimming and prep work.
Key Specs
Blade Material
Japanese Carbon Steel
Blade Length
5.9 inches (150 mm)
Blade Thickness
2.5 mm (0.09 in)
Handle Material
Rosewood
Construction Type
Forged
Weight
4.5 ounces (0.13 kg)
Blade Edge
Plain
Country of Origin
Japan
Know before you buy
A Honesuki is a traditional Japanese poultry knife. Its triangular, stiff blade is designed for deboning chicken and trimming meat, offering the precision needed to navigate joints and cartilage without damaging the blade.
Yes. Because it is made from high-carbon steel, the blade is prone to rust if left wet. You must hand wash it, dry it thoroughly immediately after use, and consider applying a light coat of food-safe mineral oil if storing it for an extended period.
No. While the blade is forged for strength, carbon steel is brittle and can chip or crack if used on frozen items or hard, dense bones. It is intended for deboning and trimming meat and poultry, not for heavy-duty chopping.
Rosewood is a dense, durable wood, but it is not waterproof. To maintain the handle's integrity and prevent it from drying out or cracking, avoid soaking it in water and avoid the dishwasher.
We recommend using a high-quality whetstone to maintain the edge. Avoid pull-through sharpeners or honing steels that are too aggressive, as they can damage the specific geometry of the Japanese blade.
The Masahiro Honesuki features a traditional design that is generally neutral, but you should check the edge grind. Most professional Japanese knives of this style are ground to be effective for standard cutting motions, though they are often optimized for right-handed users.
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