Honesuki is a Japanese poultry focused boning knife. Honesuki translates to “bone knife”and it has quick specific geometry to suit this task. It differs from most other kitchen knives by maintaining the same thickness along the spine of the knife making it very rigid and incredibly strong. Its sharp pointed tip makes it possible to navigate around bones and joints. Having a steeper bevel angle helps it to maintain a sharp cutting edge when faced with tougher material. Boning is not recommended with any of the standard kitchen knives as it easily damage the more delicate designs. Although it was originally designed for poultry, it is very capable of dealing with a variety of meat and fish. Honesuki blades are usually around 6 inches.