Garasuki Knife

The garasuki knife is a traditional Japanese boning knife designed for breaking down whole poultry and larger cuts of meat. It features a thick spine, a long, pointed blade, and a distinctive triangular profile that offers both strength and precision.

In terms of garasuki knife use, this blade excels at cutting through joints, separating meat from bone, and trimming fat or tendons. Its weight and beveled edge provide excellent leverage, making it ideal for heavy-duty butchery tasks.

When comparing the garasuki vs honesuki, both knives are used for poultry, but they differ in scale and application. The honesuki is lighter, shorter, and better suited for detailed work or home cooks. The garasuki, by contrast, is longer, heavier, and preferred in professional kitchens where power and efficiency are key.

Most garasuki boning knives are forged from high-carbon steel and often feature a traditional Japanese wooden handle. While the knife is usually single-beveled for right-handed users, double-bevel versions are also available.

Though less common than the honesuki, the garasuki knife is a powerful tool for chefs who require control and cutting strength when deboning poultry or portioning meat with precision.