Takeda NAS Honesuki 150mm

The Honesuki knife, a traditional Japanese boning knife, is uniquely crafted for poultry butchery. Its triangular, sturdy blade is adept at maneuvering around bones, joints, and tendons, offering precise control. With a pointed tip for detailed work, the Honesuki is indispensable for chefs specializing in meat preparation.

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.