The Kikuichi Elite Carbon Steel Honesuki Knife is a Japanese boning knife with a blade that is thinner and narrower than a standard chef's knife, ideal for removing poultry meat from bone. Use it for scoring, trimming, and separating. It even cuts through joint cartilage.
Kikuichi bladesmithing began in the 13th century, creating Samurai swords for the Japanese emperor. Kikuichi has been making kitchen cutlery for 150 years, with the royal symbol of the chrysanthemum on all blades. This knife blade is made from SK-4 carbon steel, which has a fine grain to hold a very keen edge. The blade is sharpened to 61 Rockwell hardness for exceptional edge retention. The eco-wood handle is triple-riveted. Carbon steel is not stainless and should be dried immediately to prevent rust.
