Boning Knives

Japanese boning knives, known as Honesuki, are as the name suggests, used for deboning whole animals. The Honesuki typically has a thicker spine than most western style boning knives, allowing it to cut through cartilage similar to the Deba, while the incredibly sharp drop tip can be used for the articulate slicing.

Boning Knives

Frequently Asked Questions

Japanese Boning knives, known as Honesuki, are as the name suggests, used for deboning whole animals. The sharp tip and blade angle allow for ease of use when separating the meat from the bone for poultry or fish.

A Honesuki Boning knife is typically shorter and more angled than a Gyuto Chef's knife. Boning knives also normally have a slightly thicker spine and are a bit more durable than Gyuto's which are designed to work on meat that has already been removed from the bone.

A Honesuki is the name of Japanese style Boning knives. They are typically double beveled designs but can also be found as single bevel. While the majority of Honesuki are stainless steel you can find high carbon steel Honesuki that have a razor sharp edge.

The first step we recommend at Hasu-Seizo is to pick the right steel type for your circumstances. If you are looking for ease of use and something that will do the job without a lot of fuss, we would recommend a stainless steel variety. If you are looking for a razor sharp edge and don’t mind a little more care and maintenance, the high carbon is the right choice for you.

You may also notice the handles can be different, if you are used to a full tang Western style handle and that is what feels comfortable for you, by all means that’s the right choice. However, if you are looking for something with a little more forward weighting and has the length to fit a larger hand, check out the Japanese traditional handles.

If you have any questions about choosing the right Japanese petty knife online we are here to help. Please contact us with any questions, we would love to help!

Caring for a Boning knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion. 

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.