THEHonesuki knifeand theHankotsuare twoJapanese bonersdesigned for distinct uses. TheHonesukiis distinguished by itstriangular, thin and rigid blade, ideal for deboning poultry with precision. It allows you to follow the bones, penetrate the joints and remove the flesh without damaging it. Itsasymmetrical cutting edgefacilitates directed, precise and clean cuts.

Conversely, theHankotsu knifehas aslightly curved, thick and robust blade, designed for theboning larger pieces of meat. It is particularly appreciated by butchers for working close to the bone or on hanging carcasses. In summary, the Honesuki favors theprecision and finesse, while Hankotsu relies on thestability and powerfor more demanding butchery tasks.

For domestic use, theHonesukiis generally more suitable. Its thinner blade and triangular profile make it aexcellent choice for working with whole poultry, like chicken or duck. It excels at precision tasks: deboning, de-nerving, or cutting joints with minimal effort.

THEHankotsuwill be more suitable for people who regularly buywhole pieces of beef, pork or lamb, and who wish to cut them themselves. More rigid and direct in its approach, it is ideal for experienced users or those looking for asturdy home butcher's tool.

The choice therefore depends on thetype of meat you cookand yourseating habits.

AAsymmetrical Honesuki (70/30)is often preferred by professionals for itsincreased precision. It follows the contours of the bone with ease, allowing precise movements around the joints. However, this type of blade requiresmore techniqueand may be less intuitive forbeginnersor theleft-handed.

ASymmetrical Honesuki (50/50), also calledambidextrous, is moreversatile and accessible. It will be perfectly suited to the majority of cooks, while offering a clean cut and good comfort of use. For domestic or occasional use, a symmetrical Honesuki remains aexcellent choice.

To ensure the longevity and performance of yourHonesuki knifeOrHankotsu, Arigorous maintenanceis essential:

• Hand washwith a soft sponge and lukewarm water
  
  
• Dry immediatelyafter washing
  
  
• Avoidabsolutely the dishwasher
  
  
• If the blade is incarbon steel, apply a thin layer ofcooking oilafter use
  
  
• Sharpen regularlywith aJapanese stone, respecting the specific angle (especially for asymmetrical blades)
  
  
• Store your knife in awooden case (saya), on aclean magnetic baror in aadapted block
  
  

Good maintenance ensures yousafety, efficiency and sustainabilityin the long term.