Shun Pro Blue Steel 4-3/4″ Honesuki Knife VG0011 Chris Cosentino

The honesuki is a Japenese boning knife. The 4-1/2″ blade is perfect for maneuvering around bones and between joints. Once you get this Shun Pro Blue Honesuki in your hands, you’ll be astounded at the absolute control you wield as you process your poultry and other proteins. Its razor-sharp blade makes removing breasts from bone easy and cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too—and you can use the blade’s spine for scraping. Once you’ve used this Japanese boning knife, you may never go back to a European style again.

The Shun Blue Honesuki is part of the Shun Blue line, developed in partnership with award-winning chef, Chris Cosentino. Internationally renowned for his “nose-to-tail” cooking philosophy, Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the “blue” carbon steel core is sandwiched between two layers of mirror-polished stainless steel. The Blue Menkiri’s beautiful grey PakkaWood® handles are a traditional Japanese design that provides a secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.

Important Information:
The “blue” carbon steel on this knife allows it to take a razor-sharp edge and makes resharpening much easier, but it also requires additional care:

• Never wash your knives in the dishwasher.
• Make sure your knives are completely dry before storing them.
• Use only very mild soap for cleaning, if you use any at all.
• If you live near the sea coast or anywhere with salt in the air, your Shun Blue knives will require a light coat of oil to prevent rusting; food-grade mineral oil is recommended.