Japanese Honesuki Boning Knife KG-4ES – Ultimate 5.9″ Professional Kitchen Knife

Exceptional Craftsmanship Meets Precision Deboning

The Japanese Honesuki Boning Knife KG-4ES from JCK Original Kagayaki is the essential tool for any serious cook. At 5.9 inches, its VG-1 high-carbon stainless steel blade is hand-sharpened to a razor edge, enabling effortless de-boning of poultry and precise filleting of fish or red meat. The ergonomic pakka wood handle ensures a secure, comfortable grip, reducing fatigue during extended prep work. Whether you’re a professional chef or a passionate home cook, this boning knife delivers the performance and durability you demand.

Key Features

• 🔪 Blade Material: VG-1 high-carbon Japanese stainless steel for superior edge retention
• 🖥️ Size: 5.9″ (150mm) length ideal for versatile kitchen tasks
• 🪵 Handle: Ergonomic pakka wood for comfort, balance, and durability
• ⚙️ Finish: Hand-polished mirror finish blade and handle join for elegance
• 🛠️ Craftsmanship: Over 40 years of Japanese knife-making heritage
• ✨ Versatility: Perfect for deboning poultry, filleting fish, and trimming meat

Technical Specifications

Attribute	Details
Model	KG-4ES
Blade Length	5.9 inches (150mm)
Blade Material	VG-1 High Carbon Japanese Stainless Steel
Handle Material	Pakka Wood
Overall Length	10.6 inches (270mm)
Weight	4.8 oz (136g)
Hardness	60±1 HRC
Finish	Hand Polished Mirror
Country of Origin	Japan

Why Choose the Kagayaki Honesuki?

The Kagayaki Japanese Honesuki Boning Knife stands out for its specialized design and unmatched quality:

• 🐔 Precision Deboning: Narrow, pointed tip penetrates joints with ease
• 🎣 Versatile Filleting: Rigid blade allows fine control for fish and meat
• 🔪 Durable Edge: VG-1 steel retains sharpness longer and resists corrosion
• 🪑 Balanced Handle: Pakka wood ensures weight distribution for nimble handling
• 🏅 Artisanal Quality: Hand-finished by master Japanese craftsmen

Commonly Asked Questions

What makes a honesuki different from other boning knives?

A honesuki features a thick, triangular blade and acute tip, optimized for puncturing skin and cutting around joints. Unlike flexible fillet knives, the honesuki’s rigidity offers better power transfer for poultry deboning.

How do I maintain the knife’s edge?

Hand wash and dry immediately after use to prevent rust. Regularly hone with a ceramic rod and sharpen on a water stone as needed to maintain the 60±1 HRC hardness edge.

Is the handle hygienic?

Yes. The pakka wood handle is stabilized with resin, making it moisture-resistant and easy to clean. Its seamless join to the blade prevents debris buildup.

Can this knife handle heavy-duty tasks?

Absolutely. The KG-4ES’s high-carbon steel blade and full tang construction provide strength for trimming, slicing tendons, and small bones with confidence.

Proper Use & Care

• ⚖️ Grip Properly: Hold at the bolster for maximum control and safety
• 💦 Clean By Hand: Avoid dishwashers; use warm water and mild soap
• 🪒 Hone Regularly: Align the edge weekly with a fine ceramic rod
• 🔪 Sharpen When Needed: Use a 1000–3000 grit whetstone for best results
• 🛡️ Storage: Store in a knife block or magnetic strip to protect the blade

The Japanese Honesuki Boning Knife KG-4ES is more than a tool—it’s a testament to centuries of Japanese blade mastery. Its precision, sharpness, and ergonomic design elevate everyday kitchen tasks into a seamless culinary ritual. Treat yourself or gift a fellow chef this professional boning knife and discover the art of effortless deboning and filleting.