Honesuki/Garasuki (Boning Knife)
Honesuki (Boning Knife) also known as "Sabaki" double bevel is used to separate meat from bones.
Kaku type (also known as Eastern type) has a triangular shaped blade.
Maru type (also known as Western type) has a blade and handle that are the same width.
It is held with the edge side up, used to cut meat that is hanging down.
Typical Blade Length: 150 mm
Typical Blade Material: High Carbon Steel
Garasuki (also known as "Garasaki") has a longer and thicker blade than Honesuki.
Definition of Blade Length: the Length from top edge of the blade to the end.
Typical Blade Length: 180 mm
Typical Blade Material: High Carbon Steel
