Honesuki means "bone lover." This knife is primarily used when boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back of the blade. This helps get around joints when boning. The high edge and thin point are used for cutting ligaments and removing skin, while the sturdier heel allows you to get between bones. The Honesuki can be used for boning all poultry and small pieces of red meat, and for butchering small fish.
Honesuki means "bone lover." This knife is primarily used when boning chicken. Traditionally, the Honesuki has only one bevel, with a concave on the back of the blade. This helps get around joints when boning. The high edge and thin point are used for cutting ligaments and removing skin, while the sturdier heel allows you to get between bones. The Honesuki can be used for boning all poultry and small pieces of red meat, and for butchering small fish.