Koi Spring Hammer Honesuki

A Japanese-style boning knife, the Honesuki was traditionally used for poultry and small game, but has gained popularity for a range of butchery tasks. Its angular profile, wedge-shaped heel, and intricate tip makes it perfect for many styles of cutting. Whether you are boning a leg of lamb, or removing sinew from a pork loin, this little knife is a powerful allrounder for all things meat.

To learn a little bit more about this versatile knife, have a look through the blogs below. We will be adding to this section frequently, so make sure to check in from time to time to find handy tips, recipes and more...