This Japanese knife is specially designed for boning poultry, but many people have discovered that the knife is also capable of cutting fish fillets and performing many other tasks. The Honesuki has a particular, triangular profile which requires a very specific technique. It should not be used to split poultry or to cut their bones. For these tasks, I recommend the Cleaver.


The Honesuki reverse tanto design increases the resistance of the tip while allowing it to easily pierce the skin and make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting along the bone. The knife is also capable of cutting connective tissue and fat.