Honesuki

The Japanese answer to the boning knife. Honesuki are ground with right- or left-hand bias and with more convexity on the omote (outside) side but without the concave ura (inside) found on single-bevel knives. 

Honesuki Kaku are triangular poultry boning and breaking knives. This is the knife for breaking down whole chickens. It offers toughness at the heel and precision at the tip.  A garasuki is an oversized kaku used primarily for breaking.

Honesuki Maru are used as heavy breaking knives and are especially good for an overhand grip on hanging meats. The blade design allows for separating primal cuts as well as joints. It is tough but precise when sharp. Rigidity limits its use when trimming and seaming.