The Boning knife, or “Honesuki”, has a blade constructed with heft that arcs into a sharp, thin tip to maneuver through protein with thick bones, joints and cartilage with ease. The Boning knife isheavy at the heel and light at the tip, which makes separating protein from its skeleton feel natural and easy. This knife performs best with protein that contain a thick bones, cartilage and joints, such as poultry.

Shopping Cart
You have no items in your shopping cart.
Filter your results