JAPANESE KNIVES AND KNIFE SHARPENING
Honesuke is a boning knife, they have thick spines to give strength to the pointed tip, they are perfect for taking meat off the bone and excel at poultry butchery.
Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
This knife is made from carbon steel and will form rust if it is left wet after use.