Tsukiji Masamoto Carbon Steel Garasuki Boning 180mm (7.1") Reviews

4 Rating 2 Reviews

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77 Metro Way, Suite #1
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“Very well balance honesuki ...”

Helpful Report

Posted 5 years ago

“I LOVE this knife. I just love the shape of Japanese boning knives and I had to get this. The only complaint I have is that because it's carbon steel, the edge sort of chips a bit after fabricating chickens extensively. But it's very easy to sharpen. I use it mostly for boning poultry but I sometimes even use it to fillet smaller fish. I also love the weight of this knife. SO sharp.”

Helpful Report

Posted 12 years ago