HEZHEN PM8S Damascus Forged Honesuki 6” Three-layer Composite Stainless Steel
Free return shipping on 2+ knives — open 1, try it for 60 days. Details
The Honesuki is a Japanese poultry-boning specialist. Typically 4.5–6 inches long with a stiff, triangular profile and acute tip, it excels at working along bones and through joints with confident control. While purpose-built for chicken, it’s also great for trimming steaks, removing silver skin, and other precise butchery tasks where a chef’s knife feels too large.
- 10Cr15CoMoV Steel Core ensures long-term durability and sharpness
- SuS410 Stainless Steel Damascus sides add to the corrosion resistance
- 3 total layers of composite steel
- 60–62 HRC rating allows for better edge retention
- Red Wood and Black Buffalo Horn Handle
- Aesthetically pleasing Hamon line
- Ergonomic handle design
This Honesuki knife combines function and artistry with a Japanese-themed blade style. Each XINZUO blade features three layers of steel.
These layers consist of two outer layers made of SuS410 Stainless Damascus Steel and a single inner core made of 10Cr15CoMoV Steel. This construction blends properties without compromise: strength and corrosion resistance on the outside, keen cutting performance at the core.
The 10Cr15CoMoV core delivers a sharp primary edge. Heat-treated to 60–62 HRC on the Rockwell scale, it offers excellent edge retention while avoiding excessive brittleness—ideal for controlled, precise cuts along joints and cartilage.
The SuS410 Stainless Damascus cladding serves as an anti-corrosion shield. It supports a beautiful, stonewashed finish with a hammered texture and a traditional Hamon-style line—adding visual character without sacrificing the working edge.
The handle pairs a Black Buffalo Horn section with rich Red Wood, echoing the blade’s light steel edge and stonewashed pattern for a cohesive, premium look.
Shaped after traditional Japanese profiles, the ergonomic handle promotes long-term comfort and secure grip for safer, more precise handling.
The Hone Suki shines when breaking down poultry—separating wings and thighs, navigating joints, scraping cleanly along bone, and trimming fat or silver skin. Its rigid spine and pointed tip provide leverage and accuracy, and its compact footprint gives you confident control on crowded boards and during detailed butchery work.
