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
