The Shun Blue Honesuki is a Japanese boning knife. Need to bone out a chicken? This is your knife. The 4 ˝” blade is perfect for maneuvering around bones and between joints. Once you get a Honesuki in your hands, you'll be astounded at the absolute control you wield as you work with your poultry and other proteins. The razor-sharp Honesuki blade makes removing breasts from bone easy and cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too, plus you can use the blade's spine for scraping. Once you've used this Japanese boning knife, you may never go back to a European style again.
The Shun Blue Honesuki is part of the Shun Blue line, developed in partnership with award-winning chef, Chris Cosentino. Internationally renouned for his "nose-to-tail" cooking philosophy, Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the "blue" carbon steel core is sandwiched between two layers of mirror-polished stainless steel. The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design modified to meet the chef's demands for secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.