Precision Boning for Commercial Kitchens
Designed for high‑volume Japanese kitchens, this Masamoto Honesuki delivers precise, effortless boning.
Key Features
- Forged jankou (virgin carbon) steel blade with HRc 61‑62 for superior edge retention
- 70:30 bevel provides a smooth, controllable cutting angle ideal for delicate meat work
- Pakka wood handle is larger and rounder, offering comfort for users with bigger hands
- Right‑handed design ensures consistent control during rapid boning tasks
- Carbon steel construction offers exceptional sharpness, suited for professional chefs
From The Manufacturer
Masamoto Sohoten Honesuki Knife, 5-11/16" (14.5cm), right handed, 70/30 beveled edge, forged, jankou (virgin carbon) steel blade, pakka wood handle, Made in Japan
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
