On a regular basis, a customer will be surprised by a knife style they’ve never seen before while browsing our knives, the knife called honesuki. Their eyes narrow as they focus on the oddly shaped blade, trying to decipher the reason for its creation before asking, “what is this knife for?” Honesuki knives are normally used in this situation. In case you are looking for best boning knife, we have recommendation for you!
What’s Honesuki Used For?
The honesuki is a Japanese style poultry butchering knife, which literally means, “bone knife.” Most of us in the western world are used to a much different style of boning knife, which is usually quite flexible. In terms of efficiency and edge retention, though, a honesuki definitely has an advantage.
A homunesuki’s thin, angled tip helps it maneuver in and around joints with ease. The belly of the blade is flat, making it perfect for slicing around a bird’s breastplate. As a result of its thicker spine, a honesuki provides you with stronger cutting power when you’re trying to break through tough cartilage and small bones. The honesuki can also be used for other small tasks you would normally delegate to a petty knife. Mine is regularly used to core cauliflower.
Neat! But Do I Need One?
The cookbook is a must-have for anyone who loves chicken. The honesuki is not only fun to use, but is also a money saver and an investment in your future.
A whole chicken can cost quite a bit if it’s bought in pieces. Some breasts here, some thighs and legs there, and your bill can add up to more than you would pay if you bought whole chickens. Once you have a basic understanding of poultry anatomy, you can easily take apart your own birds and reap the rewards yourself.
Furthermore, once you’re done, throw the back, any leftover bones, and any other vegetable scraps in a pot with some water. Broths that come in a box or can are often laced with additives, sugars, and other nondescript ingredients, so don’t fall for them! A homemade stock freezes well and is easy to make.
This Only Looks Like A Regular Kitchen Knife, But Cuts Through Anything!
Now Which One Should I Get?
The following are some of our favorites, most popular choices, and some that are just plain awesome.
It’s the honesuki you get when you sign up for our Poultry Butchering Class, so it’s one of our favorites and easy to use. It consists of a carbon steel core with a stainless steel protective coating. Due to this construction, the carbon core is not as brittle as you might think. Honesuki’s first time was perfect!
The makers of Nashiji also make this one, however it has more weight. It is made from semi-stainless SLD, so you don’t have to worry about it rusting, and it is more durable. Besides looking super cool and rustic, the thick octagon handle grips up nicely.
The legend has it that Moritaka-san was unfamiliar with this knife shape before being introduced to it by Knifewear founder Kevin. When asked to produce one, he ended up making one of the coolest, old-school looking honesukis in our shop. Knifewear’s blue carbon steel knife features an exclusive, dark “ishime” finish.
The knives of Masashi-san are just plain awesome. Effortlessly beautiful and super easy to use, they’re in a league of their own. Honesuki is hefty, robust, and stainless steel, so you don’t have to worry about wiping it off every time you use it. Oh, and that damascus finish, man! Try to stay away from coyly smiling at it every time you pass it with your knife magnet.
If you plan on setting up an assembly line of birds to break down, this VG-10 stainless steel Tojiro DP is the workhorse your collection needs. Although it may not have the thunder and lightning of some of the above knives, don’t be fooled; it is no joke!
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