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We've recently upgraded this model (formerly Fujiwara FKM semi-stainless) to fully stainless steel and a much more durable handle. These tough, and good-looking knives are the product of years of research and age-old craftsmanship conjoined over 600 years of knife making.
The Takayuki Inox Honesuki is made from stainless steel which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.Maker: Takayuki
Location: Sakai, Japan
Weight: 5.4 ounces
Blade Length: 150 mm
Total Length: 267 mm
Spine Thickness at Base: 2.4 mm
Blade Height at Base: 39.6 mm
The Takayuki Inox Honesuki is made from stainless steel which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.
Reviews
17 review(s) WRITE A REVIEW (Reviews are subject to approval) Surprisingly high value for the pricePosted By: MR
2 people found this review helpful
I ordered 4 of these and 2 Gyuto knifes. I did not expect such a surprisingly high value of these knifes for the great price Chef knife to go offers. Sharpness 10 out of 10, very nimble and smart grind. Compares with much much higher value knifes in fit and finish. I am very happy that I did buy these knifes. I highly recommend these before sale is over.
2 people found this review helpful
I ordered 4 of these and 2 Gyuto knifes. I did not expect such a surprisingly high value of these knifes for the great price Chef knife to go offers. Sharpness 10 out of 10, very nimble and smart grind. Compares with much much higher value knifes in fit and finish. I am very happy that I did buy these knifes. I highly recommend these before sale is over.
Excellent HonesukiPosted By: Mike Hansen
3 people found this review helpful
I tossed around the idea of a honesuki for a long time and after studying all of the offerings from CKTG, I settled on this knife. I have always boned out my chicken (less expensive than preboned chicken) and really questioned whether the expense of an additional knife was warranted. After all, there just being two of us to cook for (wife and I), I do not have to bone a case of birds at one time.
Those considerations being said, I finally decided on this Honesuki. The price point being one strong point and the reviews being another. Upon receiving this little jewel I discovered that it made the deboning process a welcome change from european stlye boning knives. OOTB fit and finish and sharpness were first class. Taking the knife to my stones (I choose to keep my knife edges sharpened to the 10th degree), I found that it sharpened easily to a razors edge. This has been wonderful addition to my bourgening knife collection.
3 people found this review helpful
I tossed around the idea of a honesuki for a long time and after studying all of the offerings from CKTG, I settled on this knife. I have always boned out my chicken (less expensive than preboned chicken) and really questioned whether the expense of an additional knife was warranted. After all, there just being two of us to cook for (wife and I), I do not have to bone a case of birds at one time.
Those considerations being said, I finally decided on this Honesuki. The price point being one strong point and the reviews being another. Upon receiving this little jewel I discovered that it made the deboning process a welcome change from european stlye boning knives. OOTB fit and finish and sharpness were first class. Taking the knife to my stones (I choose to keep my knife edges sharpened to the 10th degree), I found that it sharpened easily to a razors edge. This has been wonderful addition to my bourgening knife collection.
Great Value, Make It Single Bevel and WOW!Posted By: DAN MORRIS
2 people found this review helpful
Out of the box sharpness was ok but I'm turning it into a single bevel knife by sharpening the convex side at a very shallow angle, ie 12 degrees and then laying the other side dead flat at the very end to remove the burr. Now this blade is screaming sharp! I just blew through 8 lbs of chicken wings to break it in. I'm cutting each wing each into 3 pieces and the blade is still push cut sharp. My next session I'm going to continue until I have a 100% single bevel knife. This knife is a great value, so I can see why it's popular in Pro kitchens.
2 people found this review helpful
Out of the box sharpness was ok but I'm turning it into a single bevel knife by sharpening the convex side at a very shallow angle, ie 12 degrees and then laying the other side dead flat at the very end to remove the burr. Now this blade is screaming sharp! I just blew through 8 lbs of chicken wings to break it in. I'm cutting each wing each into 3 pieces and the blade is still push cut sharp. My next session I'm going to continue until I have a 100% single bevel knife. This knife is a great value, so I can see why it's popular in Pro kitchens.
Grandson's Christmas gift Best Boning Knife Highly recommend Great knife! Great little knifePosted By: Urban - verified customer
4 people found this review helpful
This knife will get a lot of use and not just for chicken fabrication. At that price I don't think it can be beat for quality and versatility--the only smaller knife I use anymore. Solid fit & finish, spectacular grind--everything seems to just fall away from the blade. Only the out of box sharpness was unimpressive. Initially I was disappointed since I've never owned a knife with an asymmetrical bevel before, something like 80/20 if not 85/15, and was concerned about sharpening. I had hoped to use it a bit before I had to cross that bridge but it wasn't anywhere near sharp enough to bone a chicken with. I might have deducted a star for that except that I easily and quickly got it very sharp--even though I am hardly an expert sharpener. Highly recommended without reservation.
4 people found this review helpful
This knife will get a lot of use and not just for chicken fabrication. At that price I don't think it can be beat for quality and versatility--the only smaller knife I use anymore. Solid fit & finish, spectacular grind--everything seems to just fall away from the blade. Only the out of box sharpness was unimpressive. Initially I was disappointed since I've never owned a knife with an asymmetrical bevel before, something like 80/20 if not 85/15, and was concerned about sharpening. I had hoped to use it a bit before I had to cross that bridge but it wasn't anywhere near sharp enough to bone a chicken with. I might have deducted a star for that except that I easily and quickly got it very sharp--even though I am hardly an expert sharpener. Highly recommended without reservation.
StunningPosted By: Mark - verified customer
2 people found this review helpful
I purchased this knife as a replacement for my victorinox boning knife, and it has not disappointed since I received it. Brilliant design, very light and good for hours of butchery, I'd also like to note that I ordered it on a Monday, it arrived on the Wednesday, and I'm in UK! I would recommend this knife to fellow chefs.
2 people found this review helpful
I purchased this knife as a replacement for my victorinox boning knife, and it has not disappointed since I received it. Brilliant design, very light and good for hours of butchery, I'd also like to note that I ordered it on a Monday, it arrived on the Wednesday, and I'm in UK! I would recommend this knife to fellow chefs.
Product ReviewPosted By: Glenda - verified customer
2 people found this review helpful
This is a fantastic knife. Not only a great boning knife, but I have been using it as my go to utility knife. It's perfect for cutting up raw potatoes, they don't stick to the knife at all. This is my new everything knife...love it.
2 people found this review helpful
This is a fantastic knife. Not only a great boning knife, but I have been using it as my go to utility knife. It's perfect for cutting up raw potatoes, they don't stick to the knife at all. This is my new everything knife...love it.
Product Review Product Review Product Review Product ReviewPosted By: Anthony - verified customer
2 people found this review helpful
I bought this knife only to add a honesuki to my collection. Wow! F & F are average, but it has a hamaguriba (convex blade profile) and excellent OOTB sharpness. Lamb chops seem to peel off the rack instead of being cut off. Chicken bones seem to rise out of the meat by magic. Do not hesitate to buy this knife.
2 people found this review helpful
I bought this knife only to add a honesuki to my collection. Wow! F & F are average, but it has a hamaguriba (convex blade profile) and excellent OOTB sharpness. Lamb chops seem to peel off the rack instead of being cut off. Chicken bones seem to rise out of the meat by magic. Do not hesitate to buy this knife.
Product Review Product Review Product ReviewPosted By: Jason - verified customer
2 people found this review helpful
Again the fujiwara FKM series amazes me for the value. a true bargain. This boning knife came with a very good factory edge. I didnt sharpen it until I had cleaned 50 chickens. When I did sharpen it I was thrilled by the edge it took. For the dollar spent, maybe the best knife I have ever purchased.
2 people found this review helpful
Again the fujiwara FKM series amazes me for the value. a true bargain. This boning knife came with a very good factory edge. I didnt sharpen it until I had cleaned 50 chickens. When I did sharpen it I was thrilled by the edge it took. For the dollar spent, maybe the best knife I have ever purchased.
