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Tsunehisa SK-4 carbon Honesuki Japanese poultry knife
  • Tsunehisa SK-4 carbon Honesuki Japanese poultry knife
  • SK-4 carbon steel Honesuki knife blade profile view
  • Western brown pakka wood handle Honesuki knife
  • Tsunehisa Honesuki triangular blade shape close-up
  • Ergonomic handle grip Tsunehisa SK-4 Honesuki Knife
  • Professional Honesuki knife for chicken butchery
  • Tsunehisa SK-4 carbon Honesuki Japanese poultry knife
  • SK-4 carbon steel Honesuki knife blade profile view
  • Western brown pakka wood handle Honesuki knife
  • Tsunehisa Honesuki triangular blade shape close-up
  • Ergonomic handle grip Tsunehisa SK-4 Honesuki Knife
  • Professional Honesuki knife for chicken butchery
Tsunehisa SK Honesuki // 159mm // Brown Pakkawood Handle

Tsunehisa SK Honesuki // 159mm // Brown Pakkawood Handle

$65.00 USD
Shipping calculated at checkout.

A Honesuki is a traditional Japanese poultry knife designed specifically for breaking down chicken and other small birds with exceptional precision and control. Its signature triangular blade shape and thick, stiff spine provide the strength needed to work confidently around joints and bones, while the finely sharpened edge delivers clean, accurate cuts.

Unlike flexible Western boning knives, the Honesuki is intentionally rigid, making it ideal for joint separation, trimming, and detailed work close to the bone. The sharp, pointed tip easily navigates tight spaces, while the flat heel offers stability and control during more forceful cuts. Favored by professional chefs and serious home cooks, the Honesuki combines durability, efficiency, and traditional Japanese craftsmanship, making it an essential tool for precise poultry preparation.

This Japanese Honesuki knife is expertly forged from a single piece of SK-4 carbon tool steel, resulting in a rigid, durable blade ideal for poultry breakdown, joint work, and detailed butchery tasks. Known for its high carbon content, SK-4 steel can be heat treated to high hardness, delivering excellent edge retention, outstanding sharpness, and easy resharpening for long-lasting cutting performance.

The knife is fitted with a Western-style brown pakka wood handle, offering a comfortable, secure grip with the durability required for everyday kitchen use. Its balanced weight and ergonomic shape provide confident control when working close to bones and tight joints, making it especially effective for precise, controlled cuts.

Featuring a long cutting edge with a refined taper, the blade is thicker at the heel for strength and stability, then smoothly thins toward a sharp, precise tip. This geometry allows the Honesuki to handle both firm, decisive cuts and delicate, intricate work with ease. Designed for chefs and serious home cooks who appreciate traditional carbon steel performance, this SK-4 Honesuki delivers power, precision, and reliability in a classic Japanese poultry knife.

DESCRIPTION:

  • Knife Shape: Honesuki

  • Blade Length: 159mm

  • Blade Height: 30.25mm

  • Blade Thickness: 2.6mm

  • Weight: 114.7g

  • Blade Construction: Mono Steel

  • Cladding: None (Fully Reactive Carbon Steel)

  • Steel Type: SK-4 Carbon Steel

  • Hardness: 58–60 HRC

  • Handle: Western Brown Pakka Wood

  • Brand: Tsunehisa

  • Made In: Tosa, Kochi, Japan

SK-4 is a high-carbon Japanese tool steel commonly used in traditional kitchen knives and woodworking tools. Its simple composition allows it to achieve high hardness, excellent edge retention, and easy sharpening.

Typical Chemical Composition:

  • Carbon (C): 0.90–1.00%
    Primary contributor to hardness, sharpness, and edge retention

  • Manganese (Mn): 0.30–0.50%
    Improves hardenability and toughness

  • Silicon (Si): 0.10–0.35%
    Enhances strength and elasticity

  • Phosphorus (P): ≤ 0.030%
    Kept low to reduce brittleness

  • Sulfur (S): ≤ 0.030%
    Minimized to maintain toughness

Key Characteristics of SK-4 Steel:

  • High carbon content allows for high hardness after heat treatment

  • Excellent edge retention and sharpness

  • Easy to sharpen, even at higher hardness levels

  • Lower alloy content means less corrosion resistance than stainless steels, requiring proper care and drying after use

  • Favored for knives that demand precision, rigidity, and traditional carbon steel performance

SK-4 is often compared to White #2 (Shirogami #2), offering similar cutting performance with a slightly tougher, more workhorse-oriented feel when properly heat treated.

Key Features

  • Traditional mono-steel carbon construction for rigidity and direct cutting feel

  • SK-4 high-carbon steel (58–60 HRC) delivers excellent sharpness, edge retention, and easy sharpening

  • Fully reactive blade develops a natural patina with use

  • Thicker heel and stiff spine provide strength and confidence near bones

  • Refined taper to a precise tip for detailed, controlled cuts

  • Long cutting edge supports efficient trimming and joint work

  • Western brown pakka wood handle offers durability and ergonomic control

  • Lightweight, balanced feel with a more “workhorse” character

Recommended Uses

  • Traditional poultry breakdown and joint work

  • Precise trimming close to bones and cartilage

  • Cooks who prefer carbon steel performance and feedback

  • Professional or enthusiast users comfortable with carbon steel care

  • Tasks requiring rigidity, control, and sharpening ease