GARASUKI ガラスキ

Garasuki is used for butchering poultry. Garasuki has the same blade profile as honesuki, but the blade is thicker and longer (180mm for garasuki versus up to 150mm for honesuki). Garasuki is mostly used in the processing industry.

Garasuki is designed to break up an entire chicken, including cutting cartilage, joints and bones in chicken. Garasuki is a very efficient knife and it really excels at butchering tasks. Garasuki’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 – from 70/30 up to 90/10 ratio.

This version of garasuki is characterised by a thinner blade that has a relatively thin yet extremely sharp tip.

Despite its asymmetric structure, garasuki is a double bevel knife.

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GARASUKI  (KATABA VARIANT)   ガラスキ

Garasuki is used for butchering poultry. Garasuki has the same blade profile as honesuki, but the blade is thicker and longer (180mm for garasuki versus up to 150mm for honesuki). Garasuki is mostly used in the processing industry.

Garasuki is designed to break up an entire chicken, including cutting cartilage, joints and bones in chicken. Garasuki is a very efficient knife and it really excels at butchering tasks. Garasuki’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 – from 70/30 up to 90/10 ratio.

This version of garasuki has a very thick blade that has almost single bevel-like structure. The backside even features an urasuki pocket.

Despite its asymmetric structure, this version of garasuki is also a double bevel knife. The edge is sharpened with a very asymmetric double bevel edge – 90/10 ratio.

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