Masamoto Sohonten VG Honesuki

A Honesuki is a Japanese-style boning knife specifically designed for breaking down poultry and navigating around joints. Its triangular, stiff blade allows for precise cuts and maneuvering in tight spaces where a flexible fillet knife might struggle.

No, this knife is designed for deboning and precision butchery, not for chopping through large, dense bones. Using it on heavy bones can chip or damage the blade edge.

The Hyper-Molybdenum stainless steel offers a great balance of edge retention and sharpness while being significantly more rust-resistant than traditional high-carbon steel. It is an excellent choice if you want professional-grade performance without the high maintenance of carbon steel.

No, this knife is not dishwasher safe. The high heat and harsh detergents can damage the blade's edge and degrade the handle material, so you should always hand wash and dry it immediately after use.

The POM (polyoxymethylene) handle is highly durable, water-resistant, and antimicrobial. It provides a secure, hygienic grip that stands up well to the moisture and repetitive motion common in professional kitchen environments.

This specific model features a double-edged blade. This makes it more versatile and easier to use for cooks accustomed to Western-style knives, as it performs well for both right- and left-handed users.