EBM E-Pro Molybdenum 150mm Honesuke

EBM's E-Pro Molybdenum line is built with one goal in mind: practical performance for busy commercial kitchens. If a Dexter Sani-Safe or NFS colored-handle chef's knife had a baby with a Misono MV, you'd end up with something very much like the E-Pro: durable, easy to maintain, and noticeably more refined in its cutting performance than its no-nonsense appearance suggests.

The molybdenum stainless steel offers excellent corrosion resistance, easy maintenance, and straightforward sharpening, making it an ideal choice for cooks who want dependable everyday performance without the upkeep of carbon steel. The E-Pro line is available in a range of profiles to suit different prep tasks, all sharing the same practical design and dependable construction.

The honesuke is a traditional Japanese poultry boning knife. Unlike a flexible Western boning knife, it uses a stiff, triangular blade designed to work around joints, separate meat cleanly from bone, and break down poultry with excellent control. While it's primarily intended for chicken, many cooks also find it useful for trimming proteins and other precision butchery tasks.

Steel: Molybdenum stainless steel

Construction: Monosteel stainless

Blade length: 150 mm

Grind: Symmetrical double bevel

Handle: Black resin handle

Weight: 170 g

Origin: Japan

In Use: If you've never used a honesuke before, think of it as a purpose-built poultry knife rather than a general boning knife. The stiff blade gives you excellent feedback as you work around joints, and the pointed tip makes it easy to trace along bones and get into tight spots. At 150 mm, it's compact, easy to control, and a great choice for anyone who regularly breaks down chickens or other small poultry.