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Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©
Honesuki Knife 5.5" | Single Bevel | Ronin Series | Dalstrong ©

Honesuki Knife 5.5" Single Bevel | Ronin Series | Dalstrong ©

£110.00 Regular price
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The ultimate Japanese poultry butchering knife -- The Ronin Series Single Bevel 5.5”, 3.5mm thick Honesuki is a Japanese boning knife specifically designed for de-boning, breaking down and ultimately making quick work of chicken, pheasant, duck, turkey and more. Contrasting to a western style boning knife, the ultra-sharp, single-bevel blade is stiff and robust, with a pointed tip and a triangular profile for precise cuts in tight spaces such as joints.  The narrow blade allows the user to easily pierce skin and flesh, while the razor sharp edge rides smoothly along bones and while trimming connective tissue and fat. The Honesuki is also used in western settings to carry out a variety of tasks such as slicing red meat, and peeling round fruit and vegetables, making the Shogun Series Single Bevel Honesuki one of the most versatile knives at your disposal.