View Full Version : Boning knife?
04-18-2005, 03:58 PM
I have been using a Chicago cutlery boning knife for years now to cut up chicken. Is there a Japanese type of knife that is similar to do a similar job?
04-18-2005, 04:38 PM
A honesuki is the japanese boning knife, or garasuki which is bigger version
04-18-2005, 05:04 PM
I beleive that all Honesuki's and Garasuki's are stiff, not flexible like most if not all euro boning knives. I have a Honesuki and like the stiffness. Most Honesuki's are around the 6" or 150mm mark. A Garasuki I think is around the 7.25 inch or 180mm mark.
04-19-2005, 02:27 AM
I still use my old CC boning knife (62S?) as my fruit knife. That's "boning" for pseudo-vegetarians, I guess. /ubbthreads/images/graemlins/smile.gif
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