EU Shipping Guidance - Please Read

Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife
Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife

Left Handed Sakai Takayuki Japanese Steel 150mm Honesuki Boning Knife

Regular price £125.00 Sale

Without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens.

The Blue Steel blade is a carbon steel and bring superb sharpness and ease of sharpening. Very important qualities for a Boning (or Honesuki) knife.

Boning Knives (or Honesuki) are vital to a professional chef for, well, boning. With a thicker blade, straighter edge coning to a point and a single sided bevel, these knives allow very precise work around objects such as bones. 

Specification:

Knife Type: Honesuki Boning
Steel Type: Japanese Steel (Carbon Steel, Rust Prone)
Blade Type: Single edged blade
Blade Length: 210mm (8.3")
Blade Height: 34mm (1.3")
Blade Thickness: 2.3mm
Handle Material: Pakka wood Handle
Ferrule Material: Stainless Steel
Handle Length: 114mm (4.5")
Weight: 161g (5.7 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives