Collection: Boning knives

Honesuki is used for breaking down poultry. It’s stiff and robust, making it ideal for cutting through cartilage and tendons, but it should not be used to cleave through bone. The reverse tanto tip allows for precise cuts, even in tight spaces such as joints.

Garasuki is the larger version of Honesuki.

Hankotsu (also called Honesuki Maru), on the other hand, is primarily used to butcher hanging meat and is held using the overhand style.

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