Boning & Fillet Knives
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Honesuki Angle Type with Bolster, Mono-steel 150mm, for Dividing Meat From Bones
4.4 out of 5 stars with 68 reviews
''Honesuki Kitchen Knife'' Kaku (Angular) Type, Good for dividing meat from bones. The blade is made of Nihonko (Carbon Steel), which does gather rust a little, but cuts well. As the dimension of the handle is big, it is easy to grip and to exert force. Best for dividing meat from bones of hunted animals.Length(blade): Approx. 150 mm(5.9inch), Length: Approx. 270 mm(10.6inch), Weight: Approx. 170 g(6oz), Thickness: Approx. 2.3mm(0.1inch). Single Bevel, For a right hander, Made in Japan!.