The KC-335 Honesuki-Maru knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese honesuki-maru knives are compact beauties. Unlike the honesuki-kaku knives, which arere most perfect for filleting poultry due to the perfected heel that cuts through cartilage, these do not have that heel. They are also sufficient for these purposes, but are most suited to meats other than poultry.


About the Meat Processing Knife Series:

Knives of this series are professional meat processing knives for skinning, boning, gutting, and slicing. The blade material is SKD-12, high carbon steel which provides excellent edge retention to a hardness of HRC 60-61. The basic and simple shape handles have excellent grip and stand up to whatever you put it to. These have full-tang construction with rosewood handle. Proudly made in Seki city, Japan.