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6" Honesuki Knife - Zhen Series (PM8O)

★ ★ ★ ★ ★ 5.0 Stars (6 reviews)

The 6" Honesuki is a Japanese poultry and boning knife built for working tight to the bone. A stiff, pointed blade gives you the leverage to break down chicken, separate joints and trim cleanly where a flexible Western boner can wander. The blade is 67-layer Damascus over a 10Cr15CoMoV core, ground to 15° per side, set in an olive wood and black buffalo horn handle from the Zhen series.

$109.95

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30-day returns

Free shipping over $100

Lifetime warranty

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15° Per Side

Double Bevel Edge

60±2 HRC

67-Layer Damascus

Olive Wood

Buffalo Horn Handle

The Zhen PM8O Series 6" Honesuki Knife is a specialized tool for deboning and trimming poultry and meat. Its sharp, triangular blade allows for precise cuts around joints and bones, making it an essential knife for any serious cook.

Precision Deboning

The honesuki's unique blade shape and rigid construction provide exceptional control and leverage. The blade is designed to easily navigate tight spaces and remove bones with minimal waste. Whether you're breaking down a whole chicken or trimming a rack of ribs, this knife will help you achieve professional results.

Damascus Steel Performance

The blade is crafted from 67-layer Damascus steel with a 10Cr15CoMoV core, offering a balance of sharpness, durability, and corrosion resistance. Vacuum heat treatment ensures a hardness of 60-62 HRC, providing excellent edge retention and toughness.

Elegant and Ergonomic Handle

The handle is made from olive wood with a buffalo horn ferrule/endcap, providing a comfortable and secure grip. The octagonal shape is inspired by traditional Japanese knife handles, offering excellent balance and control.

Specifications:

Blade Material: 67-layer Damascus steel with 10Cr15CoMoV core
Handle Material: Olive wood with buffalo horn ferrule/endcap
HRC Hardness: 60-62
Blade Length: 6 inches (Nominal)
Tang: Hidden/Partial Tang

Complete Your Set

Explore other knives in the Zhen PM8O Series to build a complete and high-performing kitchen knife collection.

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Knife type: Honesuki (Japanese poultry / boning knife)
Blade length: 6.0 in
Blade material: 67-layer Damascus steel with 10Cr15CoMoV core
Hardness: 60±2 HRC
Edge angle: 15° per side (double bevel, 15°±1)
Heat treatment: vacuum heat treatment and deep freeze
Handle: olive wood and black buffalo horn
Product weight: 87 g
Care: hand wash only, not dishwasher safe
Origin: Yangjiang, China
Warranty: lifetime (manufacturing defects)
Packaging: gift box

Zhen Series

Built to Break Down a Bird

The Honesuki is the knife professional butchers reach for when they need to bone out poultry fast. Short, stiff and sharply pointed, the 6" blade rides along bone and pops joints with control no flexible Western boning knife can match. This is the Zhen series done properly: a 67-layer Damascus exterior over a 10Cr15CoMoV core, hardened to 60±2 HRC and ground to a keen 15° per side.

Add to cart — $109.95

In stock. Ships from Australia. Hand-wash only.

Why A Honesuki

Stiffness Is The Point

A boning knife lives or dies on its rigidity. The Honesuki's stiff spine lets you push into a joint and feel exactly where the bone gives. The fine tip slips under skin and around the wishbone; the flat, triangular profile keeps the edge tracking close to the carcass so you waste less meat. It is equally at home jointing chicken, trimming silverskin off a roast, or sectioning a duck.

6" blade
15° per side
60±2 HRC

The Steel

10Cr15CoMoV Core, 67 Damascus Layers

At the heart of the blade is a 10Cr15CoMoV cutting core, a cobalt-bearing stainless steel hardened to 60±2 HRC through vacuum heat treatment and a deep-freeze cycle. That holds a fine 15° edge through repeated jointing without chipping at the tip. Wrapping the core are 67 layers of Damascus steel, giving the blade its flowing pattern and corrosion resistance.

Specification

The details.

TypeHonesuki Knife

Blade length152mm

Weight87g

Steel10Cr15CoMoV

Cladding67-layer Damascus

Hardness60±2 HRC

Edge angle15 (degrees per side, double bevel; stated 15°±1)

ConstructionHidden Tang

HandleOlive Wood+Black Buffalo Horn

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

In The Hand

Olive Wood And Buffalo Horn

The handle pairs olive wood with a black buffalo horn bolster, a warm, dense combination that grips well even with wet hands. The knife weighs 87 grams, light enough to be nimble through a long break-down session but with enough spine to drive through cartilage. Hand wash and dry; the natural materials are not dishwasher safe.

The difference

Why this knife

Xinzuo Honesuki (Zhen)

Stiff, pointed Japanese boning profile
67-layer Damascus over 10Cr15CoMoV core
60±2 HRC, ground to 15° per side
Olive wood + buffalo horn handle
Lifetime warranty on manufacturing defects

Generic Western Boning Knife

Flexible blade that wanders off bone
Single-piece stamped stainless
Softer edge, dulls faster at the tip
Moulded polymer handle
Limited or no warranty

In the box

Everything it comes with.

6" Honesuki Knife - Zhen Series
Gift box

Arrives ready to gift.

Zhen Series

Ready when you are.

Zhen Series

Add to cart — $109.95

30-day returns
Free shipping over $100
Lifetime warranty

FAQs

What is a Honesuki knife for?

It is a Japanese boning knife designed mainly for poultry. The stiff, pointed 6" blade is built to joint chickens, debone thighs and trim around bone with precision.

Why is the blade stiff instead of flexible?

Boning around joints needs leverage and control. A rigid blade lets you feel the bone and pop joints accurately, where a flexible Western boner tends to wander.

What steel is the blade?

A 10Cr15CoMoV cutting core clad in 67 layers of Damascus steel, hardened to 60±2 HRC by vacuum heat treatment and deep freeze.

What is the edge angle?

It is ground to 15° per side as a double bevel (stated 15°±1), keen enough for clean cuts through skin and cartilage.

What is the handle made from?

Olive wood paired with a black buffalo horn bolster. The natural materials grip well wet and are not dishwasher safe, so hand wash and dry.

Can I use it to break down larger meat?

Yes for trimming and jointing, such as sectioning duck or removing silverskin from a roast. For heavy bone-through work on large animals a dedicated cleaver is better.

Is there a warranty?

Yes, a lifetime warranty against manufacturing defects.