Honesuki Knife – Traditional Japanese Poultry Boning Knife
Honesuki is a traditional Japanese kitchen knife designed primarily for boning and breaking down poultry. Its name literally means "bone remover" and it was developed specifically for processing chickens, ducks and other poultry. Thanks to its rigid blade and distinctive triangular shape, it is also excellent for butchering smaller cuts of meat, rabbit and game.
One of the greatest advantages of the Honesuki knife is its exceptional control. The stiff blade allows you to follow joints and bones with precision, separating meat cleanly while minimizing waste. Its sharp pointed tip makes it easy to work in tight spaces, while the wide heel of the blade provides additional strength for butchering tasks. The Honesuki is designed to work around bones rather than chop through large ones.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: Finnish birch, 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 handcrafted, so 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 reflects genuine artisan craftsmanship rather than mass production.
Why is it called Honesuki?
The name Honesuki (骨スキ / 骨透き) comes from Japanese and literally means "bone remover" 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 specialist knife for Japanese butchers and chefs who needed a precise tool for breaking down poultry with minimal waste. Today it remains one of the most popular Japanese knives for boning and precision meat preparation.
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