Honesuki Knife

The honesuki knife is a specialized Japanese boning knife originally designed for breaking down poultry with precision and control. Unlike flexible Western boning knives, the honesuki has a stiff, triangular blade with a pointed tip and strong spine, allowing you to follow joints, separate wings and thighs, and work around bone without the blade flexing or slipping. Many honesuki knives are ground with a single or asymmetrical bevel, which gives them excellent cutting power and makes them feel very secure in the hand.

Because of its robust tip and compact profile, a good honesuki is far more versatile than a simple “chicken knife.” It excels at trimming silver skin, removing tendons, portioning meat, and doing detailed work where a larger chef’s knife feels clumsy. The heel and spine can handle light scraping or cartilage work, while the sharp edge glides through skin and muscle with minimal pressure. For home cooks and professionals who enjoy whole-bird butchery, a dedicated honesuki can dramatically speed up prep while improving yield and consistency.

When choosing a honesuki knife, it’s worth considering steel type, handle style, and edge geometry. Harder Japanese steels can hold a very fine edge for longer, while different handle shapes and weights affect fatigue during longer prep sessions. As you explore the honesuki knives in this category, think about how you like to work: primarily poultry, or also beef and pork? Do you prefer a traditional wa-handle or a Western-style grip? Finding the right honesuki will give you a reliable, confidence-inspiring tool that quickly becomes a favorite in your knife lineup.

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