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Miyabi Fusion 5.5" Honesuki Boning Knife

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  • VG10 (CMV60) Super Steel encased by 64 layers of softer steels, creating a Flower Damascus design
  • 60 Rockwell hardness; special ice-hardening Cryodur process maximizes the properties of the steel
  • Traditional Japanese 9-12° double bevel cutting edge on each side, sharpened using a Honbazuke blade-honing technique by master craftsmen
  • Full-tang triple-riveted Western style handle made of glass-bead enhanced POM and red accents
  • Rounded spine and blade heel design is gentler on fingers and hands
  • Handcrafted by expert artisans in Seki, Japan with a lifetime warranty; hand-wash only


The Miyabi Fusion Honesuki Boning Knife is a traditional Japanese style poultry boning knife. Features a stout blade with a stiff, pointed tip. The pointed tip allows you to remove meat around bones. The Miyabi Fusion line was created in collaboration with Iron Chef Masaharu Morimoto. The durable VG-10 (600D) cutting core is sandwiched by 64 layers of softer steels, each rolled on top of each other creating a 'Flower Damascus' pattern. The VG-10 core produces a sharpness and cutting edge retention measurably superior to ordinary knife steels, a complex mix of Cobalt, Molybdenum and Vanadium. The blade is ice hardened using the Cryodur process, which gives the blade optimal edge retention, flexibility, and high corrosion resistance. The Katana edge is hand-finished in the traditional 3-step Honbazuke method, reminiscent of the 'Hamon' of legendary Japanese swords. Featuring a triple-riveted Western style handle made of glass-bead enhanced POM, and a full tang with eye-catching red accents. Sharpened to the traditional Japanese blade angle of 9-12° on each side, resulting in a scalpel-like sharpness.

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