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JCK Original Kagayaki CarboNext Series KC-4 Boning Knife | Honesuki 145mm (5.7inch)

Availability: Normally ships the same day

Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.  The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.


Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs.

Knife Model: JCK Original Kagayaki CarboNext Series Boning Knife | Honesuki

Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

Rockwell Hardness (HRc): 59 to 61

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.


Honesuki 145mm (5.7")
Cutting edge length: 145mm (5.7")
Total Length: 265mm (10.4")
Blade Thickness: 2.2mm (0.08")
Blade Width: 39mm (1.5")
Handle Length: 115mm (4.5")
Total Weight: 132g (4.6oz)

Sorry. This knife is not available for left handed version.

Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.



This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.  

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Customer Reviews
5.0 Based on 17 Reviews
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Filter Reviews:
    Torsten M.
    France France
    I recommend this product

    One of a kind

    I ordered this knife with ES (extra sharpness) but it was out of stock... and I'm very glad it was! The classic version is still very sharp for cutting veggies, and all kind of stuff AND boning. I think the ES version might be to brittle for real boning tasks. Anyway, I can always change my mind and put on a steeper edge by myself but I won't. Fit and finish are excellent. Very good value for money! Thanks again for a very good advice Koki!

    Jonathan P.
    United States United States
    I recommend this product

    My ‘go-to’ knife for ducks

    I hunt ducks and process hundreds every season. This is by far the most agile, accurate, stay-sharp and every to sharpen knife I’ve used. My hunting buddies who have them agree…

    Dean B.
    United States United States
    I recommend this product

    Kagayaki Carbonext Honesuki

    What a great knife! I ordered it with the ES (Extra Sharpening) option. I’ve been sharpening knives for over 50 years and consider myself a pretty good sharpener. It would take me long time to get a knife as sharp as this one came OOTB if I could at all. Koki and JCK are always a joy!

    Joe C.
    United States United States

    Poultry dissector

    I’m sorta in love with this honesuki. Fit and finish is top notch and I can break down chickens with ease.

    JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series KC-4 Boning Knife | Honesuki 145mm (5.7inch) Review
    ERIC M.
    France France
    I recommend this product

    Boning knife

    Quite as i expect as usual when i buy knives at JCK.

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