Tsunehisa VG-10 Honesuki Boning Knife

The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen.

Honesuki (pronounced hone-skee) knives are great for trimming chickens and fish, but wide enough for small tasks on the cutting board.

The blades are 17-layer damascus-clad VG10 stainless steel.

The handles are pakka wood scales riveted to a full tang for even balance.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.