Collection: Boning knives
Honesuki is used for breaking down poultry. It's stiff and robust so it's perfect for cutting through cartilage and tendons but it should not be used to cleave through bone. The reverse tanto tip allows you to make precise cuts even on tight spaces such as joints. Garasuki is the bigger version of honesuki. Hankotsu (also called Honesuki Maru), on the other hand, is mainly used to butcher hanging meat and is held using the overhand style. To enhance your browsing experience, items currently in stock are automatically displayed first.