Honesuki is a traditional Japanese meat processing and bone removal knife that is somewhat different from Western bone removal knives. The characteristic triangular grain shape makes it easier and safer to clean the bones. Honesuki is quite massive, but extremely sharp, thanks to one-sided sharpening.

The 33-layer knife with hammered surface treatment and classic western-type handle belongs to the "bestsellers" of Sakai Takayuki. The aesthetic appearance, the quality of the final finish and the utmost sharpness are impressive. The knife is convenient and effective in use. Sharpening and care do not require much effort, because the blade really keeps sharpness for a long time and is stainless. Spain mahogany wood has been used to make the handle, and the VG-10 steel core has reached a figure of 60-61 HRC on the Rockwell scale during heat treatment.