Honesuki Knife – Traditional Japanese Poultry Boning Knife
The Honesuki is a traditional Japanese kitchen knife designed primarily for boning and portioning poultry. Its name literally means "bone-separating knife," and it was developed for preparing chicken, duck, and other poultry. Thanks to its rigid blade and distinctive triangular profile, it is also well suited for breaking down smaller cuts of meat, rabbit, and game.
One of the greatest advantages of the Honesuki knife is its exceptional control. The stiff, durable blade allows the user to follow joints and bones with precision, separate meat cleanly, and make accurate cuts with minimal waste. The sharp tip is ideal for working in confined areas, while the broad heel of the blade provides additional strength when portioning. The Honesuki is not intended for chopping through large bones but for skilled work around them.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: walnut wood, ebony
- Blade length: 15.5 cm
- Overall length: 27 cm
- Blade thickness: 3 mm
- Weight: approx. 110 g
- Handcrafted in the Czech Republic by Wulflund Forge
Each knife is handmade, therefore the colour, grain and texture of the handle, the appearance of the blade, and the weight may vary slightly from piece to piece. Every knife is unique and represents genuine traditional craftsmanship.
Why is it called Honesuki?
The name Honesuki (骨スキ / 骨透き) comes from Japanese and literally means "bone separation" or "boning knife." The word hone (骨) means "bone," while suki (透き) refers to separating or cutting around bones. The Honesuki was developed as a specialised tool for Japanese butchers and chefs who needed to process poultry quickly and precisely with minimal waste. Today, it remains one of the most popular Japanese knives for boning and precision meat preparation.
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