Single Edged – Garasuki (Boning Knife)

A heavy-duty poultry knife for separating meat from bones and breaking down birds.

The garasuki is the larger, heavier cousin of the honesuki. Its triangular single-bevel blade and stiff spine let you work through joints, cartilage and the frames of whole chickens, ducks and other poultry without flexing. It is the traditional choice in yakitori restaurants and butcher shops where birds are broken down in quantity.

Yoshihiro garasuki knives are forged in high-carbon White Steel #2, Blue Steel #2 and Blue Steel #1, with traditional magnolia, rosewood or shitan handles.