The ultimate Japanese poultry butchering knife -- The Shogun Series “S” Single Bevel 5.5”, 3.5mm thick Honesuki is a Japanese boning knife specifically designed for de-boning, breaking down and ultimately making quick work of chicken, pheasant, duck, turkey and more. Contrasting to a western style boning knife, the ultra-sharp, single-bevel blade is stiff and robust, with a pointed tip and a triangular profile for precise cuts in tight spaces such as joints. The narrow blade allows the user to easily pierce skin and flesh, while the razor sharp edge rides smoothly along bones and while trimming connective tissue and fat. The Honesuki is also used in western settings to carry out a variety of tasks such as slicing red meat, and peeling round fruit and vegetables, making the Shogun Series Single Bevel Honesuki one of the most versatile knives at your disposal. The Shogun Series ’S’ single bevel blade is precision forged from a single piece of ultra premium Japanese high-carbon AUS-10V steel, laminated on either side for stain-resistance and durability. Precise cryogenic tempering with liquid nitrogen increases the steel's crystalline structure, enhancing strength, flexibility and hardness. Gorgeously laminated and hot-forged, the “Metal-Storm” pattern on the blade minimizes drag and stuck on food while maximizing your slicing efficiency, allowing you to glide through prep. The super-steel core possesses extra high carbon levels, allowing for scalpel-like sharpness with exceptionally long lasting edge retention. Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge at a staggeringly acute 15 degrees. Included with each knife is a handcrafted wood saya (sheath) with embedded magnet to ensure a perfectly secure fit, instilling confidence that your blade is carefully protected.