Boning knives

Honesuki is used for breaking down poultry. Stiff and robust, made for cutting through cartilage and tendons, though not for cleaving bone. The reverse tanto tip allows precise cuts in tight spaces such as joints.

Garasuki is the larger version of Honesuki.

Hankotsu, also called Honesuki Maru, is used to butcher hanging meat and is held overhand.

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