Honesuki (Butcher Knife)

A stiff, pointed knife designed for breaking down poultry and working around bones.

The honesuki is the Japanese boning knife. Its triangular blade, sharp tip and rigid spine let you follow the bone, separate joints and remove thighs, wings and breasts cleanly. Unlike a flexible Western boning knife, it stays rigid under pressure, which gives you control around cartilage and joints. The related hankotsu has a thicker blade and is used for breaking down larger cuts of meat.

Our honesuki knives come in Inox AUS-8 and AUS-10, Ginsan, powdered Daisu stainless and Blue Steel. For heavier poultry work, see the single-bevel garasuki.