HONESUKI  骨スキ 

Honesuki is used for butchering poultry. Honesuki is designed to break up an entire chicken, including cutting cartilage, joints and even bones in chicken. Honesuki is a very efficient knife and it really excels at butchering tasks.

“Honesuki” can be translated as “boning knife”. Honesuki’s geometry is a bit similar to that of single bevel knives, with a flat backside and a pronounced highly asymmetric chisel-like geometry on the frontside. The edge is also sharpened with a highly asymmetric ratio – 70/30 with 90/10 ratio being not uncommon either.

Another name for this knife is Sabaki Higashi-gata サバキ東型

Despite its asymmetric structure, ultimately honesuki is still a double bevel knife.

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