Breaking down chicken is a dream with theTeruyasu Fujiwara Denka honesuki. Fujiwara-san’s own formulated Chigusa-kou super blue carbon is unlike any other carbon steels because it's hand chosen by the man himself and also he starts with more steel and works it longer than most blacksmiths. Two different handle styles to suit your preference. Japanese Wa handle and Western Yo handle.
About the shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit. I promise this knife will change the way you think about taking apart a chicken. The Honesuki has a relatively thick spine for scraping meat from bones. Due to the hardness of Japanese steel you still wouldn’t want to force this knife through bone.
|Steel TypeChigusa-kou (Super blue carbon) Steel clad with Stainless Steel|
|Edge/Bevel||Single Bevel-ish (Kinda weird), right hand bias|
|Handle||Wa (Japanese) Octagon Handle|
|Knife Line||Fujiwara Denka no Hoto|
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