Inox Sanshi 135mm Kaku Honesuki

At the forefront of the Ryujin brand, master craftsman Shosaku Motomiya is dedicated to producing knives that stand out for their sharpness and reliability. The thin blade delivers precise, effortless cuts, making it a preferred choice among both professional chefs and home cooks. The Oak octagonal handle provides a comfortable, lightweight, and well-balanced grip, ensuring that the knife feels like an extension of your hand. Crafted from a blend of Chromium, Molybdenum, and Vanadium, Ryujin knives offer excellent rust resistance, durability, and ease of sharpening.

The Kaku-Honesuki is traditionally used as a Japanese poultry boning knife, though its versatility makes it suitable for a range of boning tasks, including Frenching a rack of lamb. Its design features a thick spine and a wide heel that tapers to a narrow tip, enabling clean separation at joints and cartilage. This knife is also adept at handling smaller fish like Aji, Kodai, and Kohada, making it a valuable addition to any kitchen.