Home / Cutlery Types / Honesuki (Poultry Boning Knife)

Bevel Type Analysis

Double Bevel (Ryoba)

Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Honesuki (Poultry Boning Knife)

Honesuki

Description

The Honesuki is a specialized Japanese boning knife designed primarily for deboning poultry and meat. It features a triangular shape with a stiff, thick spine and a pointed tip. Unlike many Western flexible boning knives, the Honesuki is rigid and strong, designed to move confidently between joints and lift meat from bones.

Best For

✓ Boning whole poultry

✓ Separating joints

✓ Trimming silver skin

✓ Filleting small fish

Blade Characteristics

Thick, stiff spine (usually 3-4mm) that prevents bending.
Triangular profile with a sharp, pointed tip for precision scraping.
Often ground with an asymmetrical double-bevel (often 90/10 ratio).
Should not be used to cut through thick, hard bones (such as beef bones).

Steel Recommendations

For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.