Tadafusa Western "Ookami" Nashiji Honesuki 150mm

A honesuki is a boning knife: stiff, pointed, 150mm, 136 grams. It is made for taking a chicken apart at the joints, and it does that better than any chef knife. If you buy whole birds instead of breasts, this knife pays for itself quickly.

This is also the knife most home kitchens are missing. Once you have one you use it for more than you think: trimming silverskin, working around bones, portioning.

Nashiji means "pear skin": the grey textured finish on the blade. Inside is a core of Blue #2 carbon steel clad in stainless. Only the thin edge line is carbon, so it will slowly take a patina. Wipe it dry after use. Western walnut handle.

All knives JNS carry are handmade, one by one. Size and thickness can vary a little, and small marks in the finish can happen. This is normal for a handmade knife.