The Hisamoto INOX line are great value and well made knives, the perfect work-horse or starter knife to your Japanese collection. With a solid full-tang design, robust pakka handle & quality Mono SUS-440 stainless steel construction, they are easy to maintain and arrive sharp, having been finish sharpened by master sharpener Oguro San.

Technically, this is a poultry boning knife but I also use it to de-bone leg of lamb, venison and lamb shoulder – care needs to be taken to not tackle heavy joints or bones direct but this is very robust for a Honesuki Kaku. Made in Japan.

Overall Length: 260mm
Blade Edge Length: 150cm
Blade Thickness: 3.3mm