This November’s Maker’s Edition is a carbon steel boning knife, based on the Honesuki, the Japanese boning knife made for breaking down poultry, but built bigger. The triangular blade lets you work along the bone and through the joints with control, the pointed K-tip gets into the tight spots, and the extra length makes it just as useful for larger cuts, trimming and portioning other meat.
The 19 cm blade is 4.8 cm at its widest and narrows to about 1.5 cm before the K-tip. It’s made from 1095 carbon steel, 2.7 mm thick stock and hardened to about 63 HRC, and finished with a forced leopard patina, so every blade comes out a little different. The handle combines Brass, Brown Micarta, Walnut, Oak, tan and black leather, and the knife comes with a walnut wood blade guard.
Limited to 24 pieces, each one individually marked.
