Honesuki are Japanese boning knives used primarily for deconstructing chickens, particularly in yakitori cooking. They have a unique triangular blade, are mostly or entirely edged on one side, and are designed for seaming along bones and tissue rather than cutting through directly. Varieties include the garasuki, and proficient use can result in a chicken being taken apart in mere minutes.
![[Left Handed] Sakai Takayuki Japanese Carbon Steel Honesuki Boning Sabaki Japanese Chef Knife 150mm - Seisuke Knife](http://us.seisukeknife.com/cdn/shop/products/IMG_7440_49bb534e-2867-4360-88f0-2a3086440a15_{width}x.jpg?v=1596825103)
![[Left Handed] Sakai Takayuki Japanese Carbon Steel Honesuki Boning Sabaki Japanese Chef Knife 150mm - Seisuke Knife](http://us.seisukeknife.com/cdn/shop/products/IMG_7440_49bb534e-2867-4360-88f0-2a3086440a15_220x.jpg?v=1596825103)
