Western honesuki boning knife with 150 mm blade length. The edge is sharpened half way so you can cut and slice with the front half while the half toward the handle is really tough, giving you the option to push, bend and twist without breaking the blade or cutting yourself on the edge.

Weight: 181 grams
Blade height: 28 mm
Blade length: 150 mm
Spine thickness: 2.8 mm
Steel: SK-4 monosteel (carbon steel, 60-61 HRC)

The Nihonko Honesuki is a traditional Japanese boning knife with western handle, designed for precise control when breaking down poultry, meat, and doing more detailed work. With its distinctive triangular profile and sharp tip, it’s built to follow bones, joints, and membranes with impressive accuracy.

Steel: SK-4 mono steel (carbon steel, 60–61 HRC)
SK-4 is a robust, high-performance carbon steel that delivers a razor-sharp edge and outstanding edge retention. The high hardness allows the knife to stay sharp longer, while still being relatively easy to maintain through honing or sharpening.

Full tang with triple-riveted construction. The sturdy handle with three rivets offers a secure, well-balanced feel in the hand. You get control and strength without sacrificing comfort.

If you want a knife that combines Japanese craftsmanship, raw sharpness, and a construction built for working close to the bone, this is an obvious choice. It’s a favorite among home cooks looking to elevate their skills as well as professionals who demand reliable precision in their daily work.

Keep in mind that SK-4 is a carbon steel that is not stainless. Therefore, be sure to wipe the knife dry after use to avoid rust.