Honesuki Knives
The honesuki is a traditional Japanese boning knife designed specifically for breaking down poultry. Unlike Western boning knives, the honesuki knife has a triangular blade with a stiff spine and pointed tip, offering precise control when cutting through joints, cartilage, and along bones.
Most honesuki knives are about 150mm in length and are often single-beveled, which provides more power and accuracy for right-handed users. However, double-bevel honesuki knives are also available and widely used by both home cooks and professionals.
In terms of honesuki knife use, this blade excels at deboning chicken, trimming meat, and making clean, controlled cuts without tearing. The rigid blade allows the user to work close to the bone with minimal flex, reducing waste and increasing efficiency.
Though it’s commonly referred to as a honesuki boning knife, its function goes beyond poultry. Many chefs also use it for small butchery tasks, such as breaking down rabbits or preparing cuts of pork and beef.
Compact and powerful, the honesuki is a staple in Japanese kitchens and a favorite among chefs who value precision. Whether you’re learning knife skills or refining them, honesuki knives offer a perfect balance of control, durability, and traditional craftsmanship.
