Japanese Boning Knife
Honesuki knives are precision-crafted Japanese boning tools designed for breaking down poultry and trimming meat. Their stiff, triangular blades allow for clean, accurate cuts near joints and bones, giving chefs full control in tight spaces and reducing waste during butchering tasks both large and small.
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Honesukis are Japanese boning knives crafted for breaking down poultry and other meats. Their sharp, triangular blades offer excellent control for getting close to bones and joints. KaTom supplies honesuki knives designed for butchering tasks that demand precision and strength.
Common Questions About Honesuki Knives
What is a honesuki knife used for?
Honesukis are primarily used for boning poultry and trimming meat, especially around joints.
Is it flexible like Western boning knives?
No. Honesuki knives are stiffer, offering more control for close, accurate cuts.
Can I use it for other proteins?
Yes, it's versatile enough for boning tasks involving other meats, such as beef, pork, and fish.
Advantages of Honesuki Knives
- Boning Precision: Sharp tip easily navigates around joints
- Sturdy Blade: Withstands pressure without bending
- Versatile: Works on poultry, beef, and fish
- Efficient: Streamlines butchering tasks