The KC-338 Honesuki-Kaku knife features a SKD-12 high carbon steel blade with rosewood handle. Japanese honesuki-kaku knives are compact beauties. Though they are most perfect for filleting poultry due to the perfected heel that cuts through cartilage, they are also good for boning poultry and in preparing other meats as well.


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.