The Imojiya line is known for their budget-friendly western series and premium Damascus patterned wa-handled blades.  Fitted to the blade is a gray Pakka wood handle that is built to last and gives this knife a solid, secure in-hand grip. The DSR-1K6 steel used in its construction has very high rust and corrosion resistant properties, however, you may find yourself needing to sharpen it more often than other stainless steels. This blade is excellent for those looking for their first Nakiri and cooks who are looking for a different blade from a conventional chef’s knife/santoku but still very useful in a kitchen for ingredient preparation.

Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.

Brand: Hitohira ひとひら 
Producing Area: Seki-Gifu/ Japan
Profile: Honesuki Kaku
Size: 150mm
Steel Type: Stainless Steel
Steel: Mono DSR-1K6
Handle: Pakka & Pakka Ferrule Octagonal
Total Length: 290mm
Edge Length: 146mm
Handle to Tip Length: 152mm
Blade Height: 38mm
Thickness: 1.8mm
Handle Length: 138mm
Weight: 127g
Hand Orientation: Right-Handed