What is a Honesuki knife used for?
Posted by Japanese Chef Knife on 26th Oct 2025
The Honesuki is a traditional Japanese boning knife primarily used for breaking down and deboning poultry (chicken, duck, turkey, etc.).
»Click here for the Honesuki knife (video).
Key uses and features include
Butchering Poultry:
It excels at separating meat from bone and navigating joints and cartilage.
Triangular Shape and Sharp Tip:
Its unique shape and pointed tip (often a "reverse tanto tip") allow for precise, agile cuts in tight spaces around bones and joints.
Thick Spine and Stiff Blade:
Unlike many Western boning knives that are flexible, the Honesuki has a rigid blade and a thick spine, which provides strength for popping through small bones and cartilage without the blade flexing.
Versatility:
While its main function is poultry, it can also be used for other small butchery tasks, trimming meat and fat, and some cooks even use it for filleting small fish or as a small prep/utility knife.
Aritsugu’s knives are easy to use and sharp, so they are loved by many people, including professional chefs!
If you use Aritsugu knives, your cooking skills will improve even more.