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Tsunehisa VG-10 Damascus Honesuki Japanese poultry knife
  • Tsunehisa VG-10 Damascus Honesuki Japanese poultry knife
  • VG-10 stainless steel Honesuki knife close-up
  • Tsunehisa Honesuki knife triangular blade profile, perfect for detailed butchery.
  • Integrated bolster Tsunehisa Honesuki handle detail from a choil view.
  • Balanced Honesuki knife grip and control view
  • Western black pakka wood handle Honesuki knife
  • Damascus clad Honesuki blade layered pattern detail
  • Japanese poultry knife made in Tosa Japan
  • Professional Honesuki knife for chicken breakdown
  • Stainless Damascus Japanese boning knife. San mai construction VG-10 Honesuki blade.
  • Tsunehisa VG-10 Honesuki knife for precise poultry prep
  • Tsunehisa VG-10 Damascus Honesuki Japanese poultry knife
  • VG-10 stainless steel Honesuki knife close-up
  • Tsunehisa Honesuki knife triangular blade profile, perfect for detailed butchery.
  • Integrated bolster Tsunehisa Honesuki handle detail from a choil view.
  • Balanced Honesuki knife grip and control view
  • Western black pakka wood handle Honesuki knife
  • Damascus clad Honesuki blade layered pattern detail
  • Japanese poultry knife made in Tosa Japan
  • Professional Honesuki knife for chicken breakdown
  • Stainless Damascus Japanese boning knife. San mai construction VG-10 Honesuki blade.
  • Tsunehisa VG-10 Honesuki knife for precise poultry prep
Tsunehisa VG-10 Damascus Honesuki // Black Pakkawood Handle // 143mm

Tsunehisa VG-10 Damascus Honesuki // Black Pakkawood Handle // 143mm

$175.00 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 built around a VG-10 stainless steel core, prized for its excellent edge retention, razor-sharp performance, and strong corrosion resistance—ideal for demanding kitchen prep and poultry breakdown. The blade is finished with stainless Damascus cladding, enhancing durability while showcasing an elegant layered pattern that reflects traditional Japanese knife craftsmanship.

Designed with a Western-style black pakka wood handle and an integrated bolster, this Honesuki provides a secure, ergonomic grip and added stability for precise, controlled cutting. The bolster improves balance and confidence when working close to joints and bones, making detailed tasks safer and more efficient.

With a reassuring weight in hand, the knife feels solid and dependable, yet remains impressively agile. Its balanced construction delivers a nimble, responsive feel, allowing clean, precise cuts and effortless poultry breakdown. Perfect for professional chefs and serious home cooks, this VG-10 Honesuki combines performance, durability, and refined design into a versatile kitchen essential.


DESCRIPTION:

  • Knife Shape: Honesuki

  • Blade Length: 143mm

  • Blade Height: 38.75mm

  • Blade Thickness: 2mm

  • Weight: 147.2g

  • Blade Construction: San Mai

  • Cladding: Stainless Damascus

  • Core Steel: VG-10 Stainless

  • Hardness: 61–62 HRC

  • Handle: Western Black Pakkawood

  • Brand: Tsunehisa

  • Made In: Tosa, Kochi, Japan

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

  • Carbon: 0.95–1.05% (provides hardness and edge retention)

  • Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

  • Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

  • Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

  • Manganese: 0.40–0.50% (improves hardenability)

  • Silicon: 0.30% (increases strength and hardness)

  • Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.

Key Features

  • Purpose-built Honesuki design with a rigid triangular blade for confident poultry breakdown

  • VG-10 stainless steel core (61–62 HRC) offers excellent edge retention, sharpness, and corrosion resistance

  • Stainless Damascus cladding adds durability and a refined layered aesthetic

  • Thick, stiff spine provides strength when working around joints and bones

  • Sharp, pointed tip excels at navigating tight spaces and precise joint work

  • Flat heel delivers stability and control for more forceful cuts

  • Western-style black pakka wood handle with integrated bolster for secure grip and balance

  • Low-maintenance stainless construction, ideal for busy kitchens

Recommended Uses

  • Breaking down whole chickens and small poultry

  • Joint separation and cartilage work

  • Trimming fat, skin, and connective tissue

  • Professional kitchen prep requiring corrosion resistance

  • Home cooks seeking a durable, easy-care poultry knife