A Honesuki (in Japanese meaning “bone lover”) is a Japanese boning knife with sharp point and narrow blade used in food preparation. The knifes pointed tip helps you ride the blade along bones, cartilage and joints to separate different cuts of meat. Generally, stiff boning knives are better suited to boning red meats, whereas flexible boning knives may be used to fillet fish.
The Honesuki triangular blade profile is thin and light, despite still possessing a tough and durable edge. The ‘reverse tanto tip’ / ‘clip point’ design of the Honesuki increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. It is also narrow enough to be able to turn quickly when cutting around and along the bone. The knife is also capable of trimming connective tissue and fat, particularly when using the sharp and precise tip area.
Honesuki knife is specifically designed for de-boning and breaking down poultry, but many people also use the knife to fillet fish and red meat, or carrying out many other tasks. Typically it has an asymmetrical edge although 50/50 versions not favouring right or left hand do exist. Because of the knifes height and shape it can also function as a utility knife.
In Japan, this triangular boning knife is used for boning chicken and red meats. It also makes an amazing general purpose utility knife! The shape provides finger clearance when working over a cutting board. A gentle rock to the blade makes it an optimal chopping knife. The thin, aggressive point makes it even capable of detail tasks where a paring knife would otherwise be used.