The Honesuki (骨スキ) is a traditional Japanese poultry boning knife with a short, rigid, triangular blade designed for breaking down and deboning birds like chicken, duck, and turkey. It excels at separating meat from bone, navigating joints, and cutting through skin and cartilage with precision, making it a favorite in both professional and home kitchens. Although it may resemble a compact utility or boning knife, the Honesuki is not meant for chopping straight through hard bones; instead, it’s optimized for controlled work around them.
With blade lengths typically around 135mm to 150mm, the Honesuki offers a pointed tip for detailed work and enough blade height for a secure, comfortable grip. Its stiff spine and robust edge provide confidence when working around joints, while the narrow profile slips easily into tight spaces. Many Honesuki are single-bevel, though double-bevel versions are also common, catering to different sharpening preferences. Beyond poultry, this knife is often used for trimming red meat, removing silverskin, and even filleting fish, where its blend of strength and precision really shines.
