Sakai Kikumori "Nihonko" Honesuki-Kaku

A robust boning knife built for butchery. This Sakai Kikumori Nihonko Honesuki Kaku is made from SK carbon steel, which takes a keen edge and is easy to sharpen. It needs a wipe and dry after use, and camellia oil for anything longer than short term storage. The angular kaku tip pierces and gets into tight spots when separating meat from the bone, and the sturdy spine works around joints with confidence. At 162g with a Pakkawood handle, it feels secure and controlled.