Honesuki are a Japanese boning knife with a distinctive triangular shape and a stiff blade with very little flex. The Honesuki specialises in deboning poultry and cutting through soft joints.
In Western kitchens, this knife excels at boning lamb. The blade geometry and ergonomics make for a knife that will clear the tightest spots and allow you to butterfly a leg of lamb in a heartbeat. Ideal for all manner of boning and fine butchery tasks.
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