145 mm Stainless Steel Honesuki Boning Knife with Black Riveted Handle

The compact honesuki shape is intended for separating and trimming meat around joints. Guide the tip deliberately along the work rather than using the knife as a cleaver; avoid chopping through hard bones or twisting the edge.

The TU-9010 measures 270 mm overall, weighs 170 g and has a 3.0 mm blade thickness. It is a specialist addition to a preparation kit, while a santoku or gyuto remains the broader choice for general chopping and slicing.

Hand wash after use with a soft sponge and mild detergent, then rinse and dry the blade, bolster and handle promptly. Avoid soaking the wooden grip or leaving the knife wet in a sink; use a dishwasher only when the product is expressly marked as dishwasher-safe.

Work on a suitable cutting board and protect the edge during storage. Do not force or twist the blade through frozen food or hard bones. When the edge needs restoring, use a whetstone or a professional sharpening service suitable for the knife’s original edge geometry.