Honesuki with 156 mm Blade

• Core steel: SKD-11 (semi-stainless tool steel hardened to 63–64 HRC)

• Cladding: Stainless steel with nashiji finish

• Blade height: 47 mm

• Weight: 121 grams

• Handle: Octagonal wenge wood with buffalo horn ferrule

This double-bevel honesuki from the Japanese smithy Yoshikane is a specialized boning knife designed for precise poultry processing, but it also performs well in other detail-oriented kitchen tasks. Unlike the traditional single-bevel honesuki, this version features a symmetrical 50/50 grind, making it more versatile and easier to use for both right- and left-handed users.

The blade is made from SKD steel—a high-alloy tool steel hardened to approximately 63 HRC. SKD-11 is a semi-stainless material that combines the sharpness and edge retention of carbon steel with some corrosion resistance. While it offers excellent cutting performance, it still requires care to avoid staining and rust. The traditional nashiji ("pear skin") finish provides a slightly textured surface that helps reduce drag during cutting.

The blade profile is narrow, stiff, and pointed—designed to work close to bones and joints without compromising control. The double bevel allows for straighter cuts and is easier to maintain with standard whetstones or honing rods.

Handle materials vary by model, and may include traditional woods like walnut, wenge, or desert ironwood, often paired with a ferrule made from pakkawood or buffalo horn. The weight and balance are tuned for precision rather than force, making the knife especially suited for technical tasks.

Yoshikane is one of the more established smithies in Sanjo, Niigata, with roots dating back to the 1940s. Known for its consistent craftsmanship, the company produces these knives in small batches by hand, making each piece the result of deliberate, skilled work rather than mass production.

Note: SKD is not stainless steel, though it is relatively corrosion-resistant. The outer cladding is stainless and will not be significantly affected by moisture or raw ingredients. However, the edge should always be wiped dry after use to prevent rust. Since the core steel is reactive, a natural patina will develop over time.