Honesuki
The honesuki is the Japanese answer to the boning knife. Honesuki are ground with right- or left-handed 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 boning and breaking knives. This is the knife for breaking down whole chickens and other poultry. 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.
Bernal Cutlery x Konosuke GS+ 140mm Ko-Sabaki SLD Kurouchi Khii Laurel Handle with Leather Sheath
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Tosa Tadayoshi 180mm Ikasaki Aogami 1 Walnut/PC
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Hitohira TD 150mm Honesuki Kaku Stainless Clad Aogami 2 Kurouchi
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Hitohira Imojiya TH 150mm Honesuki Kaku Aogami Super Pakka
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- $299.08
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Hitohira TD 150mm Honesuki Kaku SLD Nashiji Walnut
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- $199.39
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Yoshikane Hamono 150mm Honesuki Shirogami 2 Kurouchi Nashiji Teak Handle
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- $686.12
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Rolin Knives Honyaki 205mm Garasuki W2 Ebony & Textured Brass with Saya
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- $1,326.80
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