This Western-style knife can be changed to left-handed by Korin's resident knife master.
The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.
The honesuki is a poultry boning knife used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
General knife care tips and warnings
Never wash knives in the dishwasher
Stain-resistant knives are not stainless.
Improper care will result in rusting and chipping.
Please wipe knives dry after use to prevent rusting.
Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
We advice all customers to always use sharpening stones to sharpen or hone knives.
